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Have leftover rice in your fridge? Do you always make a quick fried rice or nasi with it? Turmeric Lemon Rice would be a great variation with that pot of leftover rice sitting in your fridge right now. Well if you don’t have leftover rice, you can still try this recipe by making a fresh pot of rice always.

Back in India while growing up in Mumbai we used to travel every year once or twice back to our hometown of Kolkata in a 36 to 48 hour train journey. (Yes that was literally West to the East of India) and the availability of fresh, clean food on such train journeys used to be very rare. I remember us as a family of 4 (mum, dad, brother and me) carrying our bags and another special bag just with food in it. I remember us coming prepared with atleast 2-3 meals that could stay fresh without any refrigeration (something important to note is the weather conditions in India are generally warm and humid). Lemon Rice used to be one of the meals packed into a box for all of us and then later served on paper plates. Several memories going back to those days of travel. I wonder if I can ever travel that way today or in the near future.

The reason why it was safe to carry Turmeric Lemon Rice was because it had lemon a natural preservative and great for digestion and the gut in humid weather. With the  spring coming up and temperatures finally going up slightly I can think of making this at home and enjoying it with some stir fried pepper potatoes or some poriyal. The traditional recipe is made with some ghee but it is great with oil as well, hardly any difference in flavor. Time for you to

It’s time for you to give a little different treatment to your leftover rice.

Here’s the recipe for you. Let me know below in the comments if you give it a try.

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Happy Cooking!

Print Recipe
Lemon Rice Yum
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Instructions
  1. Wash the rice well and let it soak for 30 mins in water. Drain the water later. Boil the rice with a drop of oil and 2.5 cups of water. Once the rice is cooked store it at room temperature. For this recipe you can use freshly prepared rice or even rice from the previous night.
  2. In a pan, add 1 tbsp of oil or ghee and fry the peanuts till they are light brown. Remove and keep it separately.
  3. In the same pan, add the cashews and roast them till they turn brownish and remove them from the pan too. Followed by ghee/oil and mustard seeds on a low flame. Let it crackle for a few seconds. Add the curry leaves, dry red chilli and asafoetida too.
  4. Now proceed to adding the chopped onions followed by carrots, beans and peas. Cook them till they are soft.
  5. Add salt and turmeric powder to the pan. Turn off the heat and add this mixture to the rice. Also add the roasted peanuts and cashews to the rice. Add the lime juice at the end only. Balance the flavor based on how tangy you prefer your food.
  6. Using a spoon or fork, give it a very good mix. Don’t be too vigorous else the consistency of the rice will be hampered. You can serve this rice with some mango pickle or some peppery potatoes.
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Categories: Rice

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