Lemon Rice adds a burst of tangy goodness to your table. This Lemon Rice recipe is pretty simple yet delectable, ideal for a quick lunch or a side dish to dinner. Lemon Rice recipe: Fluffy basmati rice with the bright, zesty freshness of lemons, creating a refreshing culinary option for any meal. Easy recipe for Lemon Rice Begins by assuring that your basmati rice is cooked to perfection. The tempering you get along with mustard seeds, turmeric, and green chillies gives a appetizing depth to the dish. Then, after cooking your rice, mix the tempering, fresh lemon juice, and chopped coriander leaves for that extra freshness. It's visually delicious, too, with this sunny yellow colour. This lemon rice is so versatile that it can be made and eaten on its own or paired with your favourite curry or raita. Taking on a picnic or place in your lunchbox is excellent because it even tastes cold. Be it a seasoned chef or a beginner in the kitchen, this Lemon Rice will surely be a treat for your taste buds. Taste and enjoy the assimilation of flavours from the deliciousness of this dish. Experience it now by trying out this Lemon Rice recipe and adding it to your repertoire!

• 1/2 cup rice
• 1/2 tsp chana dal
• 1 tbsp lemon
• Ginger
• 1/2 tsp urad dal
• Hing
• Coriander
• 1/2 tsp mustard seeds
• 5-6 curry leaves
• 1/8 tsp turmeric powder
• Salt
• 1-2 green chilli
• 1 tbsp cooking oil

• Begin by measuring out 1/2 cup of basmati rice. Crucially, you must rinse the rice to remove any excess starch, which can otherwise stick your grains of rice together during cooking.
• Put the rice into a fine-mesh sieve or deep bowl and run some cold water over it. Rub the rice with your fingers to wash away the starch.
• Drain the water and rinse for another 2-3 times till the water runs nearly clear.
• This process makes the rice fluffy. After rinsing, soak the basmati rice in fresh water for about 20 minutes.
• The soaking of the rice allows some water to get absorbed, which will help them get proper texture in the cooking process. Meanwhile, you begin with the other ingredients so that everything is ready at the right time when the cooking starts.
• After soaking the rice for the required time, drain the water and keep it aside.
• Now, take a deep pan and heat 1 Tbsp of oil over medium heat. You can choose your oil; however, if you want an enhanced flavour, vegetable oil, canola oil, or ghee is ideal.
• When you heat the oil, add 1/2 teaspoon of mustard seeds to the pan.
• When they start to splutter, it is a warning sign that all are ready to use oil for cooking.
• Let the mustard seeds splutter almost for 30 seconds. This process extracts their particular flavour and aroma into the oil, making the base of the dish.
• Add 1/2 teaspoon of urad dal and 1/2 teaspoon of chana dal to the pan. These lentils add texture as well as a nutty flavour to the dish. Add 5-6 curry leaves along with dals and saut this mixture for about a minute, stirring constantly until the dals turn golden brown.
• This is the critical step since it beautifies the flavour and gives a pleasing crunch to the dish at the end.
• Spice it up! Add in the chopped green chillies 1-2 for the spiciness,
• 1/8 teaspoon of turmeric powder for that splash of colour and flavour, and a little pinch of hing or asafoetida powder.
• Mix everything so that all the spices get well mingled and fragrant. That mixture should smell amazingly great by now!
• Add the soaked and drained basmati rice to the pan very gently.
• Mix everything gently with a spatula or spoon wood so the rice is coated well with oil and spices. In this process, it's essential not to let the rice clump together when cooking because it will be cooked.
• Add water and season with salt to taste; you can add 1 cup of water and bring it to a vigorous boil.
• Once boiling, reduce heat to low, cover with a lid, and let cook until rice is roughly 15-20 minutes.
• During that period, rice will absorb the water, mixing the flavours. Please do not open the lid during cooking, for it will permit steam to go outside and thus harm the cooking process.
• Once 15-20 minutes are completed, check if the rice has been cooked.
• It should be soft and immersed in water. Once cooked, turn off the heat and let it rest covered for 5 minutes. That resting time allows the rice to continue cooking through steam.
• After resting, fluff with a fork and separate the grains. Add flavour to the rice by pouring over one tablespoon of freshly squeezed lemon juice onto the rice. The result is a rejuvenating zing of spices balanced well.
• Fold once more for the perfect balance in flavour, and finally, scatter freshly chopped coriander leaves in splashes of colour and flavour.
• Well-balanced spices, fresh herbs, and rice cooked to perfection provide a great table experience, piping hot, whether as a side or to devour alone. Bon app tit!