Main Course · Indian · Lunch · Dinner ·

Zesty Indian Lemon Rice with Cashews and Curry Leaves

Name: Zesty Indian Lemon Rice with Cashews and Curry Leaves
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Basmati rice, 2 cups, rinsed and soaked for 20 minutes; Water, 4 cups; Ghee or vegetable oil, 1 tablespoon; Salt, 1 teaspoon; Oil, 2 tablespoons; Mustard seeds, 1 teaspoon; Cumin seeds, 1 teaspoon; Curry leaves, 10-12 fresh leaves; Dried red chilies, 3-4, broken into pieces; Cashews, 1/4 cup, roughly chopped; Asafoetida (hing), 1/4 teaspoon; Turmeric powder, 1 teaspoon; Lemon juice, Juice of 2 lemons; Salt, To taste; Chopped fresh cilantro, 2 tablespoons; Lemon wedges, For serving

This vibrant Indian dish combines aromatic basmati rice, crunchy cashews, and fresh curry leaves, all infused with the bright flavor of lemon.

4.8(966 reviews)

·By Ethan Brooks·August 24, 2025

Zesty Indian Lemon Rice with Cashews and Curry Leaves — Main Course served and photographed from above

Prep

15 min

Cook

45 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Rice Base

For the Tadka (Tempering)

For the Flavoring

For Garnishing

Nutrition

Per serving

Calories: 321 kcal
Protein: 4.8 g
Carbs: 42 g
Fat: 15.1 g
Fiber: 1.3 g

Whole recipe

Total

Calories: 1282 kcal
Protein: 19.3 g
Carbs: 168 g
Fat: 60.3 g
Fiber: 5.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Basmati rice 2 cups, rinsed and soaked for 20 minutes	680	14	150	1	2
Water 4 cups	0	0	0	0	0
Ghee or vegetable oil 1 tablespoon	120	0	0	14	0
Salt 1 teaspoon	0	0	0	0	0
Oil 2 tablespoons	240	0	0	28	0
Mustard seeds 1 teaspoon	5	0.3	0.5	0.4	0.3
Cumin seeds 1 teaspoon	8	0.4	0.9	0.5	0.2
Curry leaves 10-12 fresh leaves	1	0.1	0.1	0	0
Dried red chilies 3-4, broken into pieces	4	0.2	0.9	0.2	0.3
Cashews 1/4 cup, roughly chopped	200	5	9	16	1
Asafoetida (hing) 1/4 teaspoon	1	0.1	0.2	0.1	0
Turmeric powder 1 teaspoon	8	0.2	1.4	0.2	0.5
Lemon juice Juice of 2 lemons	12	0.2	4	0.1	0.5
Salt To taste	0	0	0	0	0
Chopped fresh cilantro 2 tablespoons	1	0.1	0.2	0	0.1
Lemon wedges For serving	2	0	0.8	0	0.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Rice Base

1
Soak and Rinse Rice
Rinse and soak the basmati rice in water for 20 minutes, then drain.
2
Boil Water
In a pot, bring 4 cups of water to a boil.
3
Cook Rice
Add the soaked rice, 1 tablespoon of ghee, and salt. Cook until the rice is tender but not mushy. Drain and set aside.

Making the Tadka (Tempering)

1
Heat Oil
Heat 2 tablespoons of oil in a pan over medium heat.
2
Add Seeds
Add mustard seeds and cumin seeds, allowing them to crackle.
3
Sauté Spices
Add curry leaves, dried chilies, cashews, and asafoetida. Sauté until the cashews are golden brown.
Tip: Ensure not to burn the spices during the tadka as this can cause bitterness. Pro Tip: Swirl the pan to evenly distribute the tempering aromas.

How to Make Zesty Indian Lemon Rice with Cashews and Curry Leaves

Total time: 1 h · Yields 4 servings

1
Integrating Flavors
Add cooked rice to the tadka mixture, followed by turmeric powder.
2
Adding Citrus
Pour in the lemon juice and mix thoroughly to coat the rice evenly.
3
Seasoning
Adjust the salt to taste and continue to gently mix over low heat.