What makes lemon rice yellow?

Turmeric is what dyes lemon rice yellow!

What kind of rice to use for lemon rice?

Ideally basmati or a long grain rice is ideal for lemon rice. Leftover or cooked rice makes for a great lemon rice as well.

How long does lemon rice stay fresh?

Lemon rice lasts 3-4 days in the fridge. Add the peanuts to the lemon rice just before eating as they soften in the fridge.

What goes well with lemon rice?

Lemon rice goes well with dahi, greek yogurt, mango pickle, or masala roasted potatoes .

Why is lemon zest added in this recipe?

Lemon zest creates a lemon rice that is extra lemon-y. Lemon juice tends to diminish in flavor with heat so lemon zest is an insurance policy to make sure that the lemon rice has enough acidity.

Elumichai Sadam (Indian Turmeric Lemon Rice with leftover rice)

Name: Lemon Rice with Ghee-Roasted Peanuts
Cook time: 10 min
Total time: 10 min
Cuisine: Indian
Ingredients: 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

Description

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.

Ingredients

Units Scale

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

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Instructions

Roast Peanuts

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.

Notes

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