Vegan Lemon Rice
Bright, tangy, and deeply aromatic, this South Indian-inspired dish is the kind of weeknight dinner that feels far more special than the effort involved. Fluffy basmati rice gets cooked with turmeric until it's golden, then tossed through a sizzling tadka of mustard seeds, cumin, curry leaves, dried chili, and fresh ginger — the kind of technique that transforms simple pantry staples into something genuinely exciting. A generous hit of fresh lemon juice and zest stirred in at the end gives the whole dish a bright, citrusy lift that makes every bite pop. Toasted peanuts add a satisfying crunch and a little richness that rounds everything out beautifully. Every single ingredient here is naturally plant-based, so there's no swapping or substituting required — it just works. Serve it straight from the pan with a scatter of fresh cilantro, and it's an easy, crowd-pleasing meal for four that comes together with nothing but good technique and a hot skillet.
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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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