It’s lemon-y, it’s butter-y, and it has a little bit of a kick. It is an easy way to spruce up leftover rice and give it a new life.
- 1 Tbs plus 1 tsp - Ghee or Clarified Butter
- 1/4 cup - Whole Unroasted Peanuts, skin on (50g)
- 10-15 - Curry Leaves
- 1 tsp - Mustard Seeds
- 3 - Dried Indian Red Chilies or Chilies de Arbol, stems removed
- 1 - Thai Chili or Serrano Chili, finely chopped, seeds removed for less heat
- 1/2 tsp - Turmeric
- 1/2 tsp - Sugar
- 1/2 tsp - Salt
- Zest of one Lemon
- 2 Tbs - Lemon Juice
- 2 cups - Cooked Long Grain Rice, like basmati or jasmine (280g)
- (Optional) Plain Greek Yogurt or Dahi for serving
- In a medium pan, roast the peanuts along with 1 tsp of ghee on medium heat for 2-3 minutes until they turn a golden brown. Constantly stir the peanuts to ensure even browning.
- Transfer peanuts into a small bowl and set aside. While peanuts are still warm, sprinkle them with a pinch of salt.
Make Lemon Rice
- Add 1 Tbs ghee into the same pan and add Thai chili, mustard seeds, curry leaves, and dried red chilies to the ghee. Saute on medium heat for 1-2 minutes.
- Turn off the heat and add turmeric, sugar, salt, lemon zest, and lemon juice into the pan to combine ingredients. Add two cups of cooked rice to the pan and thoroughly combine rice with the spices until it turns a vibrant yellow from the turmeric.
- Serve rice hot with roasted peanuts on top and enjoy on its own or with a dollop of Greek yogurt or dahi.
- It is important to turn the heat off before adding the lemon juice as the citrusy flavor diminishes when in contact with lots of heat.
- I highly recommend freshly toasting peanuts instead of getting peanuts that are pre-toasted. The peanuts have more flavor when freshly toasted and have an extra crunch if you buy the peanuts with the skin on.
- Cook Time: 10
- Category: Lunch
- Method: Stovetop
- Cuisine: Indian
Keywords: lemon rice