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Lemon Rice

300 gm Basmati rice (approx. 6 cups)
½ tsp Turmeric powder
1 tsp Split channa dhal
½ tsp Caraway seeds (ajwain)
¼ tsp SERI-AJI® Black Pepper Seasoning
2 tbsp TUMIX® Chicken Stock Seasoning
1-3 Green and red chili, sliced finely
2-3 Dried red chili, broken into small pieces
1½ sprig Curry leaf
75 ml or more Lemon juice
2½ tbsp Ghee
3 tbsp Boiled peanuts
Some Cilantro leaves, chopped for garnishing
To taste Salt
  1. Cook the rice with salt in a rice cooker. Do not over-cook.
  2. Heat ghee in a wok. Add the mustard seed, the split channa dhal, two types of chilies dried and fresh, and curry leaves. Add the turmeric powder. Give a good stir.
  3. Add the lemon juice, stir and turn off the fire. Do not cook or boil the lemon juice.
  4. Add the well-loosened rice and mix carefully. Do not break the grains. Taste for salt and add more lemon juice if needed.
  5. Serve, garnished with coriander leaves and peanuts (some mixed in and some for topping)

Tips: Individuals can top it with fried onions and etc according to their preference. Those who do not take lemon juice can substitute it with butter milk.

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