Go Back
Vibrant turmeric lemon rice in a stainless skillet with golden toasted peanuts, popped mustard seeds, and fresh cilantro
TrendyTadka Editorial

One-Skillet Turmeric Lemon Rice with Toasted Peanuts

Cold cooked basmati rice transforms into a vibrant, golden skillet meal in 15 minutes with toasted peanuts, popped mustard seeds, and fresh lemon juice.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: South Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 cups cold cooked long-grain basmati rice refrigerated overnight
  • 1 1/2 tablespoons neutral cooking oil peanut, canola, or avocado
  • 1/3 cup raw unsalted peanuts
  • 1 teaspoon brown mustard seeds
  • 1/2 teaspoon whole cumin seeds
  • 8 fresh curry leaves optional
  • 1 small serrano chile slit lengthwise (optional)
  • 1/2 teaspoon ground turmeric
  • 3/4 teaspoon kosher salt
  • 3 tablespoons freshly squeezed lemon juice from 1 large lemon
  • 2 tablespoons chopped fresh cilantro

Method
 

Instructions
  1. Gently separate cold rice with clean fingers to break up clumps; keep cold.
  2. Heat oil in a 12-inch skillet over medium heat. Add peanuts and toast 3 to 4 minutes, stirring constantly until golden brown. Transfer peanuts with slotted spoon to a plate.
  3. Add mustard seeds and cumin seeds to hot oil; cover pan briefly as seeds pop. When popping subsides (20 seconds), add serrano and optional curry leaves; cook 20 seconds.
  4. Lower heat to low. Stir in ground turmeric for 10 seconds, then immediately fold in cold rice and salt. Toss gently 3 to 4 minutes until rice is steaming hot and evenly yellow.
  5. Turn off heat. Fold in fresh lemon juice, cilantro, and toasted peanuts. Serve warm or at room temperature.

Notes

Use cold refrigerated rice so grains stay separate and do not clump. Toast peanuts first and fold in off-heat to keep them crisp. Add lemon juice off the burner to preserve fresh flavor.