Step-by-Step Instructions

1. 1.Prepare the Rice Base

   To the cooked rice, add 1/2 teaspoon of turmeric powder, 1 teaspoon of salt, and 1 teaspoon of oil. Mix everything thoroughly until the rice is uniformly yellow and the ingredients are well combined. Set aside.

2. 2.Temper the Spices and Nuts

   Heat a wide pan or kadai and add 3 teaspoons of oil. First, add peanuts and roast them until they are lightly golden. Then, add 1 teaspoon of chana dal, 1 teaspoon of urad dal, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of mustard seeds, and a few chopped cashew nuts. Mix and roast until the mustard seeds start to splutter and the dals turn golden.

3. 3.Add Chilies, Asafoetida, and Curry Leaves

   Once the mustard seeds splutter, add 2 red chilies, 2 green chilies (cut), 1/4 teaspoon of asafoetida powder, and a few curry leaves. Mix everything well and sauté for about 30 seconds until the curry leaves are fragrant and slightly crisp.

4. 4.Combine Rice with Tempering

   Add the prepared yellow rice to the pan with the tempered ingredients. Mix everything together gently but thoroughly, ensuring the tempering is evenly distributed throughout the rice. Maintain the flame on low while mixing.

5. 5.Add Lemon Juice and Serve

   Finally, squeeze the juice of 2 lemons over the lemon rice. Mix once more to incorporate the lemon juice. Turn off the flame. Let the lemon rice sit for about 30 minutes before serving to allow the flavors to meld. Serve hot, garnished with extra roasted cashews and peanuts if desired.