Lemon Rice Recipe: Vegan Instant Pot Lemon Rice for a Quick Meal

Method

1. Sauté the Spices: Start the Instant Pot in Sauté mode. Once the “Hot” sign flashes, add the vegetable oil. Then, add mustard seeds, cumin seeds, hing powder, channa dal, urad dal, sunflower seeds, green chillies, and curry leaves. Sauté for about a minute until fragrant.

2. Add Rice: Add the washed rice to the pot and mix well with the tadka (spice mixture). Stir in turmeric powder and salt to taste.

3. Pressure Cook: Pour in 2 cups of water, give a quick mix, and cover the lid. Ensure the whistle is set to sealing mode. Cancel the sauté mode and switch to Rice mode or pressure cook on high pressure for 5-7 minutes.

4. Release Pressure: Once the cooking time is up, let the pressure release naturally.

5. Add Lemon Juice: Open the lid and add freshly squeezed lemon juice. Mix lightly to incorporate the flavors.

6. Garnish and Serve: Garnish with freshly cut cilantro and serve hot. Pair it with your choice of sides like papad, chips, pickle, or koshimbir for a complete meal.

Recipe Notes:

• Rice Variety: You can use any type of rice, but basmati or long-grain rice works best for a fluffy texture. Adjust cooking times slightly for different rice varieties.

• Allergy Substitutions: If you have an allergy to legumes (channa dal or urad dal), feel free to omit them or replace them with extra sunflower seeds or a seed of your choice.

• Spice Level: Adjust the number of green chilies based on your preference. For a milder version, reduce or skip them altogether.

• Meal Prep Tip: This lemon rice stores well in the fridge for up to 3 days. It’s a great option for meal prep! Reheat on the stovetop or microwave with a splash of water to keep it moist.

• Optional Add-Ins: For added flavor, you can include roasted peanuts (if not allergic), cashews, or a pinch of red chili powder.

• Lemon Juice: Fresh lemon juice gives the best flavor, but you can use bottled lemon juice in a pinch.