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Microwave Lemon Rice Recipe | Instant Lemon Rice (Microwave) | Quick Lemon Rice (Microwave) |

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Tarla Dalal

10 May, 2016

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About Lemon Rice Recipe ( Microwave)

Ingredients

Methods

Nutrient values

Microwave Lemon Rice Recipe | Instant Lemon Rice (Microwave) | Quick Lemon Rice (Microwave) |

The Microwave Lemon Rice recipe, also known as Instant Lemon Rice (Microwave) or Quick Lemon Rice (Microwave), offers a wonderfully convenient way to prepare a beloved South Indian classic. This vibrant and zesty rice dish is a staple in many Indian households, celebrated for its tangy flavor, aromatic tempering, and ease of preparation, making it perfect for busy schedules or a quick meal solution.

At its core, this recipe uses 2 cups of cooked rice (chawal) as the base, ensuring a fluffy and ready-to-absorb canvas for the zesty flavors. The key ingredient that lends its characteristic tang is 1 1/2 tbsp of lemon juice. The richness comes from 1 tsp of ghee combined with 1 tsp of oil, which forms the base for the aromatic tempering that defines this dish.

The tempering is where the magic truly happens, even in a microwave! The process begins by combining the ghee and oil in a microwave-safe bowl and heating it on high for 30 seconds. Next, 1 tsp of urad dal (split black lentils), 1/2 tsp of mustard seeds (rai / sarson), and 1/4 tsp of asafoetida (hing) are added to the hot oil mixture. This is then microwaved on high for 1 minute, allowing the mustard seeds to splutter and the urad dal to turn golden, releasing their nutty aroma.

Further enhancing the flavor profile, 1/2 tbsp finely chopped curry leaves (kadi patta), 1 tbsp finely chopped green chillies (for a touch of heat), and 1/2 tsp of turmeric powder (haldi) are added to the tempering. This mixture is microwaved again on high for 1 minute, allowing the spices and aromatics to bloom and infuse the oil with their vibrant essence.

Finally, the cooked rice is introduced to this fragrant tempering. Along with the rice, lemon juice, and salt to taste, 1½ tbsp of water is added. This entire mixture is then microwaved on high for 2 minutes, ensuring all the flavors meld together beautifully and the rice is thoroughly infused with the zesty, spiced oil. A handy tip suggests sprinkling a little water at this stage if the rice appears too dry.

Once prepared, this Microwave Lemon Rice is best served immediately, garnished with 2 tbsp finely chopped coriander (dhania) for a fresh finish. Lemon Rice is an all-time favorite in South India, regularly prepared for lunch or dinner, offered as prasad at temples, included in wedding spreads, and frequently packed in lunchboxes (dabba) for work or school. Its simplicity, delicious taste, and the convenience of microwave preparation make it a highly versatile and cherished dish.

Ingredients

for microwave lemon rice

1 1/2 tbsp lemon juice

2 cups cooked rice (chawal)

1 tsp ghee

1 tsp oil

1 tsp urad dal (split black lentils)

1/2 tsp mustard seeds ( rai / sarson)

1/4 tsp asafoetida (hing)

1/2 tbsp finely chopped curry leaves (kadi patta)

1 tbsp finely chopped green chillies

1/2 tsp turmeric powder (haldi)

salt to taste

For The Garnish

2 tbsp finely chopped coriander (dhania)

Method

for microwave lemon rice

Combine the ghee and oil in a microwave-safe bowl and microwave on high for 30 seconds.
Add the urad dal, mustard seeds and asafetida, mix well and microwave on high for 1 minute.
Add the curry leaves, green chillies and turmeric powder, mix well and microwave on high for 1 minute.
Add the rice, lemon juice, salt along with 1½ tbsp of water, mix well and microwave on high for 2 minutes.
Serve immediately garnished with coriander.

Handy tips: