Instant Pot Lemon Rice
A beloved South Indian rice delicacy, this dish is characterized by its light, tangy, and invigorating taste. The citrusy notes in the rice are pronounced, making it suitable for breakfast, as a snack, or as a component of a meal. Personally, I relish pairing lemon rice with a side of yogurt and Indian pickles.
Ingredients
- 1 cup basmati rice soaked for 15-30 minutes
- 3 tablespoons oil of choice
- 1 teaspoon black mustard seeds
- 1 tablespoon split chickpeas chana dal
- 1 tablespoon split and skinless black lentils split and skinless urad dal
- ⅓ cup raw peanuts
- 15 curry leaves
- 1 Serrano pepper or green chili slit but intact, adjust to taste
- 1 teaspoon minced ginger
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon turmeric
- ¼ cup lemon juice
- 2 teaspoons lemon zest optional
- 1 cup water
Instructions
- Soak the basmati rice in cold water for 15-30 minutes. Drain the water, rinse and set aside.
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the mustard seeds, split chickpeas, split/skinless black lentils. After 1-2 minutes, or once the lentils turn golden in color, add the raw peanuts and stir-fry.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
- Fluff the rice with a fork and serve.
Notes
- I prefer using raw peanuts in this dish, which can easily be found at any Indian grocery store or online. You can use roasted peanuts or cashews instead, just wait to add them in with the spices.
Nutrition
Calories: 332kcalCarbohydrates: 55gProtein: 7gFat: 8gSaturated Fat: 3gCholesterol: 12mgSodium: 423mgPotassium: 188mgFiber: 2gVitamin A: 135IUVitamin C: 48mgCalcium: 36mgIron: 1.3mg
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