1 tbsp chana dal (split chickpea lentils) – optional
1 tbsp urad dal (split skinless black gram lentils) – optional
1/4 cup peanuts
1/2 tsp mustard seeds
1 tsp grated ginger
10–12 curry leaves
1 tsp turmeric
2 tbsp lemon juice
1–2 green chillies
Salt, to taste
Preparation (5 minutes)
Rinse the rice in a colander until the water runs clear. Drain and soak it in 1.25 cups water.
Grate the ginger.
Cooking (20 minutes including pressure release time)
Turn the instant pot to saute and when the display shows HOT, add the oil. Tip in the mustard seeds, peanuts, chana dal and urad dal.
After 30 seconds, add grated ginger, green chillies, curry leaves, turmeric and half cup water. Cook for 2 minutes.
Add the rice and the water in which it was soaked, lemon juice and salt. Mix everything with a spoon and cancel the saute mode.
Close the lid, turn the steam release handle to sealing and press the pressure cooking button. Set the timer to 4 minutes. When the timer beeps, wait for 10 minutes, then release pressure and open the pot. Perfectly steamed lemon rice is ready to be served.
All ingredients can be found in Indian grocery stores or Amazon.
The lentils are optional. Omit them if you don’t have them.
Keywords: indian lemon rice, instant pot lemon rice, easy rice recipe
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