Ingredients:
1 cup basmati rice (or any long-grain rice)
2 cups water (for cooking rice)
2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 cup raw peanuts (or cashews, optional)
1-2 dried red chilies (broken into pieces)
A pinch of asafoetida (hing)
10-12 curry leaves
1/4 teaspoon turmeric powder
1/4 cup finely chopped onions (optional)
1/4 cup fresh grated coconut (optional)
2 tablespoons lemon juice (adjust to taste)
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Wash the rice thoroughly . Soak the rice in water for about 20-30 minutes and then drain it.
In a pot or rice cooker, add the soaked and drained rice along with 2 cups of water. Cook the rice until it’s fully done. Once cooked, let it cool slightly.
In a large pan, heat 2 tablespoons of vegetable oil over medium heat.
Add mustard seeds and cumin seeds. Let them splutter.
Add the raw peanuts (or cashews, if using) to the pan and sauté until they turn golden brown. If you are using cashews, they will cook quickly, so be careful not to burn them.
Now, add the broken dried red chilies, asafoetida, and curry leaves. Sauté for a few seconds until the spices release their aroma.
If you are adding onions to the dish, you can add the finely chopped onions at this stage and sauté until they become translucent.
Add the turmeric powder to the pan and mix well. The turmeric will give the rice a lovely golden color.
Add the cooked and slightly cooled rice to the pan. Gently mix everything together, ensuring that the rice is well-coated with the spices.
If you are using fresh grated coconut, you can add it to the rice at this point. The coconut adds a delightful texture and flavor to the dish.
Squeeze the lemon juice over the rice and mix it well. Adjust the fresh lemon juice according to your tastebuds
Season the Lemon Rice with salt and give it a final toss to distribute the flavors evenly.
Garnish the Lemon Rice with freshly chopped coriander leaves for a pop of color and added freshness.
