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Ginger & Lemon Rice

A simple, healthy Indian rice recipe flavoured with fresh ginger, lemon juice and spices. Easy to cook and perfect for a quick meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Course: Main Course, Side Dish
Cuisine: Indian, South Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup Basmati or long-grain rice (uncooked) washed and drained
  • 2 tbsp Vegetable oil (or light oil)
  • 1 tsp Mustard seeds
  • 1 inch Fresh ginger finely chopped or grated
  • 1–2 Green chillies slit or chopped (optional)
  • 8–10 Curry leaves
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Asafoetida (hing) – optional for flavour
  • 1/2 cup Cooked rice preferred if leftover and cooled
  • 2 tbsp Fresh lemon juice about 1 medium lemon
  • Salt to taste Salt

Equipment

  • pan / kadai

Method
 

  1. Cook the uncooked rice in 2 cups water until done but grains remain separate. Drain and spread on a plate to cool (or use leftover cooked rice).
  2. Heat oil in a pan over medium heat. Add mustard seeds and allow them to pop.
  3. Add chopped or grated ginger, green chillies (if using), curry leaves and sauté for about 1 minute until aromatic.
  4. Stir in turmeric powder and a pinch of asafoetida (optional), mix well.
  5. Add the cooled or leftover rice, salt to taste, and gently mix so spices coat the rice evenly.
  6. Turn off the heat. Squeeze fresh lemon juice over the rice and gently toss to combine.
  7. Check seasoning and mix again. Serve warm as a light meal or with yogurt / pickle or steamed vegetables.

Notes

If using freshly cooked rice, spread it on a plate and let it cool so it doesn’t get mushy. Adjust lemon juice and salt to taste. You can add a handful of roasted peanuts or chopped coriander for extra flavour and crunch.