Lemon Rice
A vibrant South Indian-style rice dish with tangy lemon, toasted cashews, and a hint of turmeric. Quick to make and perfect for a flavorful weeknight side or light meal.
- Total time
- 15 min
- Servings
- 4
- Calories
- 280
- Protein
- 5g
Ingredients
- 3 cups cooked rice
- 1 whole lemon
- ¼ cup cashews
- 2 whole dried red chili
- 10 leaves curry leaves
- ½ teaspoon turmeric powder
- 2 tablespoons vegetable oil
- ½ teaspoon salt
Instructions
- 1
Heat 2 tbsp vegetable oil in a large pan over medium heat. Add 1/4 cup cashews and 2 dried red chilies, cook until cashews are golden, about 2 minutes.
- 2
Add 10 curry leaves and 1/2 tsp turmeric powder, stir for 30 seconds until fragrant.
- 3
Add 3 cups cooked rice and 1/2 tsp salt. Stir gently to combine, breaking up clumps, until rice is heated through, about 3 minutes.
- 4
Turn off heat. Squeeze juice of 1 lemon over rice and toss well. Taste and add more salt if needed.
- 5
Serve warm, garnished with extra cashews or lemon wedge if desired.
Tools you’ll need
- large pan or skillet
- spatula
- knife
- cutting board
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