Lemon Rice with Roasted Peanuts
Why this recipe works
- Ready quickly: The rice cooks while the lemon and peanuts are prepared, keeping the whole dish practical for a fast lunch or side.
- Fragrant tempering: Toasted mustard seeds, curry leaves and turmeric release their aroma before being tossed through the rice.
- Crunch against fluffy rice: Roasted peanuts add a crisp, nutty contrast to the separate basmati grains.
Get the most out of this recipe
Timing notes
- Let the rice cool slightly: Adding the lemon juice once the rice has stopped steaming helps preserve its bright flavour and keeps the grains from turning claggy.
- Good warm or at room temperature: This rice holds well after mixing, but taste again before serving and sharpen with a little extra lemon juice if needed.
Texture tips
- Keep the grains separate: Drain the basmati well and let it steam-dry briefly before tossing with the tempering.
- Vary the peanut texture: Lightly crush the peanuts so some pieces stay larger while smaller bits season the rice more evenly.
Ingredient notes
- Use fresh curry leaves if possible: Fresh curry leaves give the tempering its distinctive citrusy, herbal aroma; dried leaves are less vivid.
- Adjust the lemon at the end: Lemons vary in sharpness, so final seasoning is best judged after the rice has rested for a few minutes.
Make-ahead tips
- Useful for lunch prep: Cool quickly, refrigerate in a sealed container and serve cold, room temperature or gently reheated.
- Reheat gently: Warm in a frying pan with a splash of water until piping hot, then refresh with lemon if the flavour needs lifting.
Equipment you'll need
Ingredients
Instructions
- Rinse the basmati rice in cold water until the water runs mostly clear. Cook in a saucepan of boiling water until tender but still separate, 10 to 12 minutes. Drain well in a colander and tip into a mixing bowl to cool slightly.
- Finely grate a little lemon zest, then squeeze the lemon for juice. Keep the zest and juice separate for now. Lightly crush the roasted peanuts with the back of a spoon so you get a mix of pieces and smaller bits.
- Warm a frying pan over medium heat, then add the mustard seeds and toast until they start to pop, about 30 to 60 seconds. Add the fresh curry leaf and ground turmeric and stir for 20 to 30 seconds until fragrant. Tip this tempering straight over the rice.
- Add the lemon juice and a pinch of the lemon zest, then toss thoroughly so the rice is evenly yellow and glossy. Fold in most of the roasted peanuts, reserving a little to scatter on top. Serve warm or at room temperature.
Recipe notes
Tips
- For the best texture, let the drained rice steam-dry for a minute in the colander before mixing so it stays fluffy rather than claggy.
- Add the lemon juice once the rice has cooled slightly so the flavour stays bright and the grains remain separate.
- If serving at room temperature, taste again before serving and add a little more lemon juice if you want it sharper.
Substitutions
- Replace roasted peanuts with cashew nuts for a milder, buttery crunch.
- Replace mustard seeds with black mustard seeds for a more pungent tempering.
- Replace lemon with lime for a slightly more floral citrus note.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Eat cold or bring to room temperature; if reheating, warm gently in a frying pan with a splash of water until piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Mustard Peanuts
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