Instant Pot Lemon Rice - Lemon Rice Recipe
Lets get to making this awesome lemon rice!
Ingredients
- 2.5 tbsp oil of choice or ghee (clarified butter)
- 1.5 tsp mustard seeds
(rai)
- 1 tbsp split and skinless black gram lentils
(urad dal) - 1 tbsp split chickpeas
(chana dal) - 15 curry leaves (kadi patta)
- 1/4 tsp asafoetida
(heeng)
- 1 tbsp ginger (freshly minced or packaged paste)
- 1 tbsp cashews
(raw)
- 2 whole dried red chilli peppers
(optional)
- 2 serrano peppers split lengthwise into two halves (green chili peppers) (optional)
- 2 cups basmati rice
(long grain) (rinsed and soaked for 15 minutes in 4 cups water)
- 2 and 1/4 cups water
- 3/4 tsp ground turmeric
(haldi)
- 1 and 1/2 tsp salt
- 1/4 cup lemon juice (either freshly squeezed or bottled)
- 2 tbsp salted peanuts
(roasted and salted) - 2 tbsp finely chopped fresh cilantro (for garnish)
- 1 tbsp lemon juice to add on top (optional)
(long grain)
Instructions
Prep
- Rinse and slit the serrano peppers (green chili peppers) lengthwise into two halves.
- Rinse the basmati rice well. Then soak the rice in water for 15 minutes. Discard the water before cooking.
- Rinse and finely chop the cilantro.
Cook
- Select sauté on the instant pot and adjust to normal.
- Add oil or ghee to the pot.
- When the pot is hot add the mustard seeds, black gram lentil (urad dal), and split chickpeas (chana dal).
- When the mustard seeds splutter add the curry leaves, asafoetida, ginger, cashew nuts, whole dried red chili peppers, and Serrano peppers. Stir and sauté for 30 seconds. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
- Add the rice and water and stir well.
- Add ground turmeric, salt, and lemon juice. Mix
- Press cancel.
- Secure the lid on the pot and close the pressure-release valve.
- Select manual and cook at high pressure for 6 minutes.
- When cooking is complete, let the pressure naturally for 9 minutes.
- Then use quick pressure release to depressurize.
- Open the lid.
- Transfer the rice in a serving bowl.
- Add roasted peanuts, cilantro and additional lemon juice (this is optional if you like your food extra tangy). Gently use a spoon to fluff the rice.
Serve
- Serve hot as is or with with yogurt, raita, pickle, salad, or chutney.
Notes
- This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- All the ingredients can be easily found in an Indian grocery store or on amazon.