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Lemon Rice Recipe - Instant Pot / Pressure Cooker
Flavorful, tangy and crunchy Instant Pot Lemon Rice from South India, made as a one-pot dish in Instant Pot. Aromatic Basmati Rice flavored with lemon juice, mustard seeds, ginger and topped with roasted peanuts.
Course Main Course, Side Dish
Cuisine Indian
Keyword easy, instant pot, instant pot rice
Diet Gluten-free, Vegan
Method Instant Pot/Pressure Cooker
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 332kcal
Ingredients
2 tbsp Ghee or Oil
1 tbsp Split Chickpeas (Chana dal)
1 tbsp Split Skinned Black Gram Lentils (Urad dal)
1 tbsp Mustard Seeds (Rai)
1 Dried Red Chili Whole broken (optional)
10-12 Curry Leaves (Kadi Patta)
1/4 tsp Asafoetida (Hing) (optional)
1 tbsp Ginger minced
1 tsp Ground Turmeric (Haldi powder)
1 tsp 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
1. 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.
2. Add mustard seeds, dry red chili, curry leaves, asafoetida and ginger. Stir and saute for 30 seconds while the mustard seeds splutter.
3. Add turmeric powder and salt. Stir well.
4. Add rice and water. Stir in the lemon juice. Press Cancel and close lid with vent in sealing position.
5. 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.
6. Add roasted peanuts. Gently fluff the rice with a fork while mixing the peanuts in the rice.
7. Lemon Rice is ready to be enjoyed!
Notes
- If you don’t have roasted peanuts, then you can roast them in the instant pot before starting the recipe. Add 1-2 tbsp of ghee and add roast the peanuts in it. Take them out and continue with the recipe below. You can also add roasted cashews if you like.
- You can use lime or lemons to make this dish. Lime's are usually a bit more tart than lemons, so adjust the quantity if juice to your taste.
- This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
Calories: 332kcal | Carbohydrates: 55g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 423mg | Potassium: 188mg | Fiber: 2g | Vitamin A: 135IU | Vitamin C: 48mg | Calcium: 36mg | Iron: 1.3mg
This article and recipe adapted from this site
Flavorful, tangy and crunchy Instant Pot Lemon Rice from South India, made as a one-pot dish in Instant Pot. Aromatic Basmati Rice flavored with lemon juice, mustard seeds, ginger and topped with roasted peanuts.
Course Main Course, Side Dish
Cuisine Indian
Keyword easy, instant pot, instant pot rice
Diet Gluten-free, Vegan
Method Instant Pot/Pressure Cooker
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 332kcal
Ingredients
2 tbsp Ghee or Oil
1 tbsp Split Chickpeas (Chana dal)
1 tbsp Split Skinned Black Gram Lentils (Urad dal)
1 tbsp Mustard Seeds (Rai)
1 Dried Red Chili Whole broken (optional)
10-12 Curry Leaves (Kadi Patta)
1/4 tsp Asafoetida (Hing) (optional)
1 tbsp Ginger minced
1 tsp Ground Turmeric (Haldi powder)
1 tsp 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
1. 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.
2. Add mustard seeds, dry red chili, curry leaves, asafoetida and ginger. Stir and saute for 30 seconds while the mustard seeds splutter.
3. Add turmeric powder and salt. Stir well.
4. Add rice and water. Stir in the lemon juice. Press Cancel and close lid with vent in sealing position.
5. 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.
6. Add roasted peanuts. Gently fluff the rice with a fork while mixing the peanuts in the rice.
7. Lemon Rice is ready to be enjoyed!
Notes
- If you don’t have roasted peanuts, then you can roast them in the instant pot before starting the recipe. Add 1-2 tbsp of ghee and add roast the peanuts in it. Take them out and continue with the recipe below. You can also add roasted cashews if you like.
- You can use lime or lemons to make this dish. Lime's are usually a bit more tart than lemons, so adjust the quantity if juice to your taste.
- This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
Calories: 332kcal | Carbohydrates: 55g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 423mg | Potassium: 188mg | Fiber: 2g | Vitamin A: 135IU | Vitamin C: 48mg | Calcium: 36mg | Iron: 1.3mg
This article and recipe adapted from this site
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