How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Lemon Rice checkout Chicken Pulao , Brown Rice Vegetable Pilaf , Jodhpuri Vegetable Pulao , Vegetable Biryani . You can also find more Rice recipes like Mixed Vegetable Tamarind Rice, Paella Marinera, Vegetable Biryani, Jeera Rice. Or try out these recipes from Kerala Cuisine like Kale Vatanyachi Ussal, Neimeen Porichathu, Andaman Erra Kuttu , Kootu Kari

Rice boiled 1 1/2 cups

Lemon juice 3 tablespoons

Oil 2 tablespoons

Mustard seeds 1/2 teaspoon

Asafoetida a pinch

Fenugreek seeds (methi dana) 1/2 teaspoon

Split black gram skinless (dhuli urad dal) 1 tablespoon

Curry leaves 10-12

Whole dry red chillies broken 2

Turmeric powder 1/2 tablespoon

Peanuts 1/2 cup

Salt to taste

Coconut scraped 2 tablespoons

Step 1

Heat oil in a kadai. Add mustard seeds, hing, methi, urad dal and sauté till the dal turns golden.

Step 2

Add curry leaves, broken red chillies, turmeric powder and peanuts and continue to sauté. Add rice and salt and mix. Add lemon juice and mix well.

Step 3

Cook on low heat till the rice gets heated through. Garnish with coconut and serve hot.