A flavorful Indian dish combining lemon rice with a variety of vegetables, perfect for a tangy and aromatic meal.
Ingredients
To cook rice
- 1 1/2cupwhite basmati rice
- 2cupswater
Other ingredients
- 3tbspcooking oil
- 1tspmustard seeds
- 1/2tspcumin seeds
- 15sprigscurry leaves
- 1cuponion
- 1cupcarrot
- 1cupred bell pepper
- 2cupssnow peas
- 1tbspginger
- 1tspturmeric
- 1/4tspcayenne pepper
- 3tbsplemon juice
- 3/4cupcilantro leaves
- 2tspsesame oil
- 1/3cuproasted peanuts
How to make Indian Lemon Rice & Vegetable Fried Rice
Cooking the rice
Wash the basmati rice a few times until the water runs clear and soak for 30 minutes.
Strain the rice and transfer it to a wide pan. Add water, bring to a boil, then reduce the heat and cook for about 15 minutes or until the rice is cooked.
Uncover and fluff the rice with a fork. Set it aside to cool down.
Preparing the vegetable fried rice
Heat a pan and add cooking oil. Once heated, reduce the heat to low and add mustard seeds.
When the mustard seeds start to crackle, add cumin seeds and curry leaves. Stir and fry for a few seconds.
Add chopped onion, carrot, bell pepper, and salt. Turn the heat to medium and fry until the onion starts to caramelize.
Add finely chopped ginger, turmeric, and cayenne pepper. Fry for another 1 to 2 minutes to remove the raw flavor of the turmeric.
Break any lumps in the rice. Add snow peas, rice, and salt to the pan. Mix everything thoroughly.
Turn off the heat and garnish with lemon juice, cilantro leaves, and sesame oil. Mix well and add roasted peanuts.
Cover and let it sit for 3 to 4 minutes before serving.
Tips & Tricks
Adjust the heat of your stove accordingly. If the pan is getting overheated, reduce the heat.
This recipe is for white basmati rice. If using a different kind of rice, adjust the water accordingly.
Cook the basmati rice in a wider pan to prevent it from getting soggy.
You can use leftover cooked rice for this recipe.
Reduce the heat to low before adding the seeds to prevent them from burning.