Lemon Rice With Ghee Roasted Peanuts Recipe

There’s something magical about transforming simple basmati rice into a vibrant, zesty feast with just a touch of lemon, a handful of spices, and the irresistible crunch of ghee-roasted peanuts—this is my go-to recipe when I need a burst of sunshine on my plate!

Lemon Rice with Ghee Roasted Peanuts is a flavorful and vibrant dish I love, combining tangy lemon juice with the richness of ghee. The earthiness of roasted peanuts and cashew nuts, along with the warmth of turmeric and a hint of heat from green chilies, creates a delightful aromatic experience.

The dish offers a good balance of protein from urad dal, chana dal, and peanuts, making it both nutritious and delicious.

Lemon Rice With Ghee Roasted Peanuts Recipe Ingredients

• Basmati rice: A fragrant long-grain rice, rich in carbohydrates, providing energy.
• Ghee: Clarified butter high in healthy fats, enhances digestion and flavor.
• Roasted peanuts: Protein and fiber-packed nuts, add crunch and nutrition.
• Mustard seeds: Tiny seeds, aid digestion, and add a subtle spicy note.
• Turmeric powder: Anti-inflammatory spice, lends a vibrant yellow color.
• Asafoetida (hing): Helps with digestion; imparts a unique umami flavor.
• Lemon juice: Rich in vitamin C; adds a refreshing tanginess.
• Curry leaves: Aromatic leaves, enhance flavor and offer health benefits.

Lemon Rice With Ghee Roasted Peanuts Recipe Ingredient Quantities

• 1 cup basmati rice
• 2 tablespoons ghee
• 1/2 cup roasted peanuts
• 1 tablespoon mustard seeds
• 1 tablespoon urad dal
• 1 tablespoon chana dal
• 2 tablespoons cashew nuts
• 1 teaspoon turmeric powder
• 1/4 teaspoon asafoetida (hing)
• 10-12 curry leaves
• 2-3 green chilies, finely chopped
• 1/4 cup lemon juice
• Salt, to taste
• Fresh coriander leaves, for garnish

How to Make this Lemon Rice With Ghee Roasted Peanuts Recipe

1. Rinse the basmati rice under cold water until the water runs clear, then cook it with 2 cups of water. Once cooked, spread it out on a plate or tray to cool.

2. Heat 2 tablespoons of ghee in a large pan over medium heat. Add the mustard seeds and let them splutter.

3. Add the urad dal, chana dal, and cashew nuts to the pan. Sauté until the dals turn golden brown and the cashews are lightly browned.

4. Add the asafoetida, curry leaves, and green chilies. Fry for a minute until the chilies become slightly soft.

5. Stir in the turmeric powder and salt, mixing well with the spices and nuts.

6. Add the roasted peanuts to the mixture and stir to coat them with the spices.

7. Pour in the lemon juice and mix thoroughly to combine all the flavors.

8. Add the cooled rice to the pan. Gently mix everything together, ensuring the rice is well-coated with the turmeric and lemon mixture.

9. Cook on low heat for 2-3 minutes, stirring occasionally, until everything is heated through.

10. Garnish with fresh coriander leaves before serving. Enjoy your lemon rice with ghee roasted peanuts!

Lemon Rice With Ghee Roasted Peanuts Recipe Equipment Needed

1. Measuring cups
2. Fine mesh sieve
3. Saucepan with lid
4. Large pan or skillet
5. Spatula or wooden spoon
6. Plate or tray
7. Knife
8. Cutting board
9. Mixing bowl
10. Serving spoon

FAQ

• What type of rice should be used for this recipe? Use basmati rice as it provides a fragrant aroma and is ideal for achieving separate, fluffy grains.
• Can I substitute ghee with another oil? Yes, you can use vegetable or coconut oil, but ghee adds a rich flavor that’s traditional to this dish.
• Is it necessary to roast the peanuts? Yes, roasting enhances their crunch and flavor, adding texture to the lemon rice.
• What can I use instead of asafoetida? You can skip asafoetida if it’s unavailable, although it adds a subtle depth of flavor.
• How spicy is the dish with the listed green chilies? The dish has a mild to moderate spice level. Adjust the chilies based on your preference.
• What role do curry leaves play? Curry leaves add a unique, aromatic flavor; they are critical for achieving authentic taste.
• Can this dish be made ahead of time? Yes, lemon rice holds well and can be made a few hours ahead. Reheat gently before serving.

Lemon Rice With Ghee Roasted Peanuts Recipe Substitutions and Variations

• Instead of basmati rice, you can use jasmine rice or long-grain white rice.
• Ghee can be replaced with unsalted butter or coconut oil for a different flavor.
• Urad dal can be substituted with yellow split peas.
• Chana dal can be replaced with split chickpeas.
• Cashew nuts can be swapped with almonds or walnuts.

Pro Tips

1. Perfect Rice Texture Ensure the rice is cooked to a firm but fluffy texture by rinsing it thoroughly until the water runs clear. This helps remove excess starch, preventing the rice from becoming sticky and ensuring each grain stays separate.

2. Enhance Flavor with Ghee After cooking the rice, you can lightly fry it in a small amount of ghee before adding it to the spice mixture. This adds a rich, nutty flavor and helps the rice blend well with the spices.

3. Infuse the Ghee Before adding mustard seeds, consider infusing the ghee with curry leaves by frying them first. This draws out the essential oils in the leaves, enhancing the aroma and depth of flavor in your dish.

4. Chili Control Adjust the number of green chilies based on your heat preference. If you desire a milder dish, deseed the chilies or use fewer. Alternatively, for more heat, add some red chili powder along with the turmeric.

5. Rest Time After mixing the rice with the lemon and spice mixture, let it sit covered off the heat for a few minutes. This resting period allows the flavors to meld more thoroughly, providing a more cohesive taste experience.