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Lemon Rice

Sue Lau
Prep Time 10 mins
Cook Time 5 mins
Course Side Dish
Cuisine Asian, Indian


  • 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 blackĀ pepper to taste


  • Heat cinnamon stick, cumin seed, mustard seed, thai chillies and curry leaves in a skillet with oil until it sputters, about a minute.
  • Stir in the chickpeas, turmeric, rice, lemon juice, and salt and pepper to taste.
  • 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.
  • Cook until hot.


From the kitchen of palatablepastime.com