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aerial shot of lemon rice in a dark brown bowl
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5 from 2 votes

Lemon Rice Recipe

Lemon Rice is a delicious Indian style lemon flavored fried rice. Learn how to make elumichai sadam in a few simple steps. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 460kcal
Author: Hina Gujral


  • Heavy Bottom Kadhai


  • 2 Cup cooked white rice
  • ¼ Cup lemon juice
  • Salt to taste
  • 2 teaspoon black mustard seeds (rai)
  • 1 teaspoon dhuli urad dal
  • 2 tablespoon peanuts
  • 1 tablespoon cashew nuts, sliced
  • ¼ teaspoon asafoetida (hing)
  • 2 green chilies, slit
  • 1 sprig of curry leaves
  • Salt to taste
  • 1 teaspoon turmeric powder
  • 2 tablespoon mustard oil/sesame oil/coconut oil


  • Heat oil in a kadhai over a high flame. Once the oil starts fuming, reduce the heat to low.
  • Add mustard seeds and allow to splutter. Next, add urad dal and hing. Fry till dal turn light golden in color.
  • Add peanuts, cashews, curry leaves, and green chilies. Fry till cashews turn golden in color. Add turmeric powder, mix and turn off the heat.
  • Now add rice, salt, and lemon. Stir to combine. Rice should get coated with the seasoning nicely.
  • Cover the pan with the lid and allow the rice to absorb the flavors for 5 - 10 minutes.
  • Serve lemon rice warm with chilled raita and roasted potato.



  • The leftover cooked rice sitting in the fridge works best for this fried rice recipe.
  • Lemon Rice requires strong, flavorsome oil to enhance the flavor of the ingredients.
  • You can store lemon rice for a week in the refrigerator. Reheat in a microwave or stir-fry pan before serving. 


Calories: 460kcal | Carbohydrates: 56g | Protein: 9g | Fat: 23g | Saturated Fat: 3g | Sodium: 156mg | Potassium: 242mg | Fiber: 4g | Sugar: 3g | Vitamin C: 27mg | Calcium: 34mg | Iron: 2mg