Eggless Vegan Lemon Rice
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups basmati rice
- 2 ¼ cups water
- ½ tsp salt
- ¼ tsp ground turmeric
For the tadka
- 2 tbsp neutral oil (such as sunflower or canola oil)
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 dried red chili, broken in half
- 10–12 fresh curry leaves
- 1 tbsp fresh ginger, finely grated
- 1 green chili, thinly sliced (optional)
- ⅓ cup raw peanuts
- ¼ tsp ground turmeric
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- salt, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Combine the rinsed basmati rice, water, 1/2 tsp salt, and 1/4 tsp turmeric in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let the rice steam, covered, for 10 minutes. Uncover and fluff with a fork, then spread the rice out on a large plate or sheet pan to cool slightly and prevent clumping.
- 2
Heat the oil in a large skillet or wok over medium heat until shimmering. Add the peanuts and cook, stirring frequently, for 3–4 minutes, until golden and fragrant — watch closely, as they can brown quickly. Transfer the peanuts to a small bowl and set aside.
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