Lemon Rice

Lemon Rice

Lemon Rice
By Sue Lau | Palatable Pastime

Printable Recipe

Lemon Rice

  • Servings: 4-6
  • Difficulty: easy
  • Print

Lemon Rice


  • 3 cups cold cooked basmati rice, crumbled
  • 2 tablespoons olive oil or mustard oil
  • 1/2 teaspoon cumin seed
  • 1 teaspoon mustard seed
  • 2 whole Thai red chillies (or green)
  • 12 fresh curry leaves 
  • 1 (4-inch) cinnamon stick
  • 1/2 teaspoon turmeric
  • 1/2 cup cooked chickpeas
  • 1/4 cup peanuts (roasted)
  • 1/4 cup fresh lemon juice
  • Salt and black pepper to taste


  1. Heat cinnamon stick, cumin seed, mustard seed, thai chillies and cumin seed in a skillet with oil until it sputters, about a minute.
  2. Stir in the chickpeas, turmeric, rice, lemon juice, and salt and pepper to taste.
  3. Stir until the turmeric coats the rice, adding a little water if you need to mix it well. If you add water, cook to evaporate it.
  4. Cook until hot.

From the kitchen of

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6 responses

  1. I need to hunt down fresh curry leaves. We have several Indian grocery stores in my area but have never looked for fresh curry leaves.

  2. Pingback: Lemon Rice -

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