Lemon Rice Recipe - Instant Pot / Pressure Cooker
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy, aromatic South Indian rice dish made in the Instant Pot with lemon juice, mustard seeds, and topped with roasted peanuts. Flavorful and complete as a vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoon Ghee or Oil
- 1 tablespoon Split Chickpeas (Chana dal)
- 1 tablespoon Split Skinned Black Gram Lentils (Urad dal)
- 1 tablespoon Mustard Seeds (Rai)
- 1 Dried Red Chili Whole (broken (optional))
- 10-12 Curry Leaves (Kadi Patta)
- 1/4 teaspoon Asafoetida (Hing) (optional, skip for gluten-free)
- 1 tablespoon Ginger (minced)
- 1 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon 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) )
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 412mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 90mg
- Calcium
- 14mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 412MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.