Lemon Rice Recipe - Instant Pot / Pressure Cooker
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
332 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Lemon Rice Recipe - Instant Pot / Pressure Cooker
Description
Lemon Rice Recipe for the Instant Pot infuses basmati rice with aromatic ingredients including mustard seeds, chana dal, urad dal, curry leaves, and fresh ginger. Turmeric adds color and earthiness, while asafoetida contributes a subtle depth. Cooking everything under pressure melds the flavors and softens the lentils.
After cooking, the rice is gently fluffed and combined with roasted peanuts, adding crunch to the fluffy, lemony grains. The lemon juice injects refreshing acidity that balances the savory spices. The dish presents a harmonious blend of nutty, tangy, and spiced notes with tender texture from the perfectly cooked rice.
This recipe is suitable as a side for Indian meals or any dish needing a lively, flavorful rice component. Adjust lemon juice quantities to suit taste, and substitute lime if preferred. The recipe includes suggestions for roasting peanuts and alternatives for rice types, accommodating various preferences and equipment.
The instructions note the importance of natural pressure release and timing in the Instant Pot to achieve ideal texture, along with options for adjusting water ratios for different rice varieties.
Ingredients
- 2 tablespoon ghee or oil
- 1 tablespoon chickpeas split, aka Chana dal
- 1 tablespoon split skinned black gram lentils aka urad dal
- 1 tablespoon mustard seeds aka rai
- 1 dried red chili broken (optional, whole
- 10-12 curry leaves aka Kadi Patta
- 1/4 teaspoon asafoetida optional, skip for gluten-free, aka hing
- 1 tablespoon ginger minced
- 1 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon salt adjust to taste
- 2 cups basmati rice rinsed
- 2 1/4 cups water
- 1/4 cup lemon juice
- 1/4 cup peanuts roasted (and/or cashews)
Instructions
- Start the instant pot in sauté mode and heat oil in it. Add chana dal and urad dal. Sauté them for about a minute until they are slightly browned.
- Add mustard seeds, dry red chili, curry leaves, asafoetida and ginger. Stir and saute for 30 seconds while the mustard seeds splutter.
- Add turmeric powder and salt. Stir well.
- Add rice and water. Stir in the lemon juice. Press Cancel and close lid with vent in sealing position.
- Start the instant pot in Manual or Pressure Cook for 4 minutes at high pressure. When the instant pot beeps, let the pressure release naturally for 10 minutes. Then quick release the pressure manually.
- Add roasted peanuts. Gently fluff the rice with a fork while mixing the peanuts in the rice.
- Lemon Rice is ready to be enjoyed!
Notes
- If you lack roasted peanuts, roast them beforehand in ghee using the Instant Pot by itself.
- Use lime instead of lemon if preferred, adjusting juice amount due to tartness differences.
- Other white rice varieties can be used, but water quantity and cooking time should be adjusted accordingly.
- This recipe was developed for a 6-quart Instant Pot DUO60.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 423mg | 18% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 48mg | 53% |
| Calcium | 36mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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