Olivia Carter
Are you tired of cooking the same old rice recipe every day? If you’re looking to add a zesty twist to your rice dishes, then you must try cooking lemon rice in a pressure cooker! This quick and easy recipe is bursting with tangy flavours that will tantalize your taste buds.
Lemon rice is a popular South Indian dish that is often served as a main course or as a side dish. It is made by cooking rice with a mix of lemon juice, aromatic spices, and crunchy nuts. The pressure cooker method ensures that the rice is perfectly cooked and infused with the aromatic lemony goodness.
Why use a pressure cooker, you may ask? Using a pressure cooker not only saves time but also helps to retain the nutrients in the rice. The high pressure helps the rice to cook faster, resulting in fluffy and tender grains. The lemony flavors also get fully absorbed into the rice, creating a mouth-watering dish that you’ll want to make again and again.
So, let’s dive into the recipe and learn how to cook lemon rice in a pressure cooker!
Preparing Ingredients
Before you start cooking lemon rice in a pressure cooker, you need to gather and prepare all the necessary ingredients. Here’s what you’ll need:
- 1 cup of basmati rice
- 2 cups of water
- 1 tablespoon of oil
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 1/4 teaspoon of turmeric powder
- 1/2 teaspoon of salt, or to taste
- Juice of 2 lemons
- 1 tablespoon of chopped coriander leaves (optional)
Make sure you have all the ingredients handy before you start cooking, as this recipe comes together quickly once you start. Rinse the basmati rice a few times in cold water until the water runs clear. Drain any excess water and set the rice aside.
Now, let’s move on to the next step of the recipe, which is cooking the lemon rice using a pressure cooker.
Gathering the Required Ingredients for Lemon Rice
Before you start cooking lemon rice in a pressure cooker, make sure you have all the necessary ingredients on hand. Here is a list of what you will need:
- 2 cups of cooked rice
- 1 lemon
- 2 tablespoons of oil
- 1 teaspoon of mustard seeds
- 1 teaspoon of urad dal
- 1 teaspoon of chana dal
- 1 teaspoon of turmeric powder
- 1 teaspoon of ginger, finely chopped
- 1 green chili, slit
- 10-12 curry leaves
- 1/4 cup of roasted peanuts
- Salt to taste
- Coriander leaves for garnishing
Once you have gathered all these ingredients, you are ready to move on to the next step of cooking lemon rice in a pressure cooker.
Measuring the Ingredients
Before you start cooking lemon rice in a pressure cooker, it is important to measure the ingredients accurately. This ensures that the dish turns out flavorful and balanced. Here are the measurements you will need:
- 2 cups of long-grain rice
- 4 cups of water
- 1 tablespoon of oil or ghee
- 1 teaspoon of mustard seeds
- 2 tablespoons of chana dal (split chickpeas)
- 2 tablespoons of urad dal (split black gram)
- 1 tablespoon of grated ginger
- 8-10 curry leaves
- 1 teaspoon of turmeric powder
- 1/2 teaspoon of asafoetida (hing)
- 2-3 green chilies, slit
- Juice of 2 lemons
- Salt to taste
- Fresh coriander leaves for garnish (optional)
Make sure to have all these ingredients ready and measured before you start cooking. This will make the cooking process smoother and more enjoyable.
Cooking Lemon Rice
Lemon rice is a delicious and tangy dish that can be easily prepared using a pressure cooker. This South Indian dish is perfect for lunch or dinner and can be enjoyed on its own or as a side dish. Here’s a simple recipe to help you cook lemon rice in a pressure cooker.
Ingredients:
– 1 cup basmati rice
– 2 tablespoons oil
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1 tablespoon chana dal
– 1 tablespoon urad dal
– 8-10 curry leaves
– 2 green chillies, slit
– A pinch of asafoetida
– 1/4 cup roasted peanuts
– Juice of 1 lemon
– Salt to taste
– Fresh coriander leaves for garnish
Instructions:
1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 15-20 minutes and then drain.
2. Heat oil in the pressure cooker and add mustard seeds. Once the mustard seeds start to splutter, add cumin seeds, chana dal, urad dal, curry leaves, green chillies, and asafoetida. Sauté for a minute or until the dals turn golden brown.
3. Add the soaked and drained rice to the pressure cooker along with roasted peanuts, lemon juice, and salt. Mix well to combine all the ingredients.
4. Add 2 cups of water to the pressure cooker and close the lid. Cook on high heat until the pressure builds up, and then reduce the heat to low. Cook for 3-4 whistles or until the rice is cooked and fluffy.
5. Allow the pressure to release naturally. Once the pressure is released, open the lid and fluff the rice with a fork.
6. Garnish the lemon rice with fresh coriander leaves and serve hot.
Enjoy this lip-smacking lemon rice with raita or pickle for a complete meal!
Washing the Rice
Before cooking the lemon rice, it is important to properly wash the rice to remove any excess starch. This will help ensure that the rice cooks evenly and results in a fluffy and flavorful dish.
To wash the rice, follow these steps:
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Washing the rice not only removes excess starch but also helps remove any debris or impurities that may be present. It is an essential step in achieving delicious and fluffy lemon rice in your pressure cooker.
Cooking Rice in Pressure Cooker
Using a pressure cooker to cook rice is a convenient and efficient method that can yield perfectly cooked rice in a short amount of time. Whether you are cooking white rice, brown rice, or any other variety, a pressure cooker can help you achieve fluffy and tender grains with minimal effort.
Step 1: Measure and Rinse the Rice
Start by measuring the desired amount of rice using a measuring cup. Rinse the rice under cold water until the water runs clear. This step helps remove excess starch and ensures the rice cooks evenly.
Step 2: Add the Rice and Liquid to the Pressure Cooker
Transfer the rinsed rice to the pressure cooker. For every cup of rice, add 1.5 cups of liquid, such as water or broth. This ratio may vary depending on the specific type of rice you are using, so it’s best to consult the cooking instructions on the rice packaging.
Step 3: Lock and Cook
Secure the lid of the pressure cooker and lock it in place. Set the pressure cooker to the rice cooking mode or the appropriate pressure setting according to the manufacturer’s instructions. Start the cooking process and allow the rice to cook under pressure for the recommended time. The cooking time will vary depending on the type and quantity of rice.
Step 4: Release Pressure and Fluff
Once the rice is cooked, carefully release the pressure according to the manufacturer’s instructions. Remove the lid and use a fork or a rice paddle to fluff the rice gently. This step helps separate the grains and prevent the rice from becoming clumpy.
You can now serve the cooked rice as a side dish or use it as a base for various recipes. Enjoy your perfectly cooked rice made effortlessly in a pressure cooker!
Preparing Lemon Rice Seasoning
To make the lemon rice seasoning, you will need the following ingredients:
- 1 tablespoon oil (such as vegetable or canola oil)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon asafoetida
- 1 dried red chili, broken into pieces
- 10-12 curry leaves
- 1/2 cup peanuts
- Salt to taste
Follow these steps to make the lemon rice seasoning:
- Heat oil in a pressure cooker over medium heat.
- Add mustard seeds and cumin seeds to the hot oil. Let them splutter.
- Add turmeric powder, asafoetida, dried red chili, and curry leaves to the cooker. Stir them together for a minute.
- Add peanuts to the mixture and sauté them until they turn golden brown.
- Turn off the heat and let the seasoning cool down.
- Once the seasoning is cooled, transfer it to a jar and store it in a cool, dry place.
Your lemon rice seasoning is now ready to be used in the recipe!
Tempering the Seasoning
Once the rice is cooked in the pressure cooker, it’s time to add some extra flavor by tempering the seasoning. This step will give the lemon rice its signature tangy and aromatic taste.
To begin, heat a tablespoon of oil in a small pan over medium heat. When the oil is hot, add in mustard seeds and let them crackle. Adding mustard seeds is essential as they provide a unique flavor to the dish.
Next, add in a handful of curry leaves and let them sizzle for a few seconds. Curry leaves are a traditional Indian herb that adds a fresh and vibrant taste to the dish.
Then, add in some chopped green chilies for a bit of spice. Adjust the quantity according to your preference for heat.
After that, add in a teaspoon of urad dal (split black gram) and a teaspoon of chana dal (split Bengal gram). These lentils add a nutty flavor and a bit of crunch to the dish.
Continue to stir the mixture and let the lentils turn golden brown. Be careful not to burn them as they can easily get bitter.
Finally, add in a pinch of asafoetida and turmeric powder. Asafoetida is a pungent spice that adds a unique flavor to the dish, while turmeric powder gives the rice a beautiful yellow color.
Stir everything together and let the seasonings cook for a minute or two. This will help infuse the flavors into the oil.
Once the tempering is done, pour it over the cooked rice in the pressure cooker. Gently mix everything together to coat the rice evenly with the seasoning.
Your lemon rice is now ready to be served! The tempering process enhances the taste of the dish, making it a delightful and flavorful meal.
FAQ
What is lemon rice?
Lemon rice is a popular South Indian dish made with rice, lemon juice, and a variety of spices. It has a tangy and refreshing flavor.
Can I cook lemon rice in a pressure cooker?
Yes, you can cook lemon rice in a pressure cooker. It is a quick and easy way to make this dish, as the pressure cooker helps to speed up the cooking process.
What are the ingredients needed to cook lemon rice in a pressure cooker?
The ingredients needed to cook lemon rice in a pressure cooker are: rice, lemon juice, mustard seeds, urad dal (split black gram), chana dal (split Bengal gram), curry leaves, green chilies, ginger, turmeric powder, asafoetida, salt, and oil.
