Peas lemon rice pulao

rice with lemon and peas
Like any other house hold we have two opposite poles in ours too.  Onion haters and onion lovers,  pilaf hoggers and lemon rice diggers.  Now when it gets crazy  and when you don’t want to make a lot of dishes or just want to make a quick version.. I often get into trouble. With wanting both the poles satisfied it’s a tough choice to make. This stems  up a lot of experiments in my kitchen lab.
One of the best experiments which seem to please all the palates of the house and the guests us a mix-up of two different recipes.
The Mutter pulao from the north Indian cuisine and the Lemon rice from the south Indian platter.
The speciality of the recipe is that’s peas adds a rich fibre  content element to the dish and the Lemon a zing to the dish.  This dish works extremely  well on its own or combined with a dal, korma  or stir-fry.
It’s a perfect lunchbox recipe which stays well.  Moreover it is a make life easy recipe  with no compromise  on health as you can stir up this storm with a bag of frozen peas,  some leftover rice and a few whole spices.
Scroll down for the recipe..and save it for future use.

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rice with lemon and peas

Peas and lemon rice

Total indian feel
Prep Time 20 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Dish
Cuisine diabetic friendly, Fusion, gluten free, Indian, Kids choice, Summer, Vegan, Vegetarian
Servings 4 people
Calories 870 kcal


  • 3 cups rice cooked, basmathi


  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 green chilli chopped
  • 1/2 tsp fresh ginger root grated
  • 2 tbsp Onion sliced
  • 1 sprig curry leaves
  • 1/4 cup peanuts
  • 3/4 cup frozen peas
  • 1/2 tsp tumeric powder

To stir in

  • 1 tbsp dry mint
  • 2-3 tbsp Lemon juice
  • salt to taste


  • Fluff the cooked rice and set aside to cool in a mixing bowl.
  • Set a pan on medium heat. add in the cumin seeds and mustard seeds to splutter.
  • followed by the onion slices, ginger, chillies, curry leaves and saute gently till the onions turn translucent.
  • Add in the peanuts and saute for a minute
  • Add the frozen peas and saute for 3-4 minutes
  • Remove from heat and add the turmeric powder
  • Add this mixture to the mixing bowl with the rice.
  • Add in the lemon juice, salt and mix gently without mashing the rice.
  • Top with crushed dry mint and serve.


The recipe is best for using leftover rice.
If starting from raw rice... cook 1 cup of rice with 2 cups water or as per pack instructions. Cool and fluff the rice.


Serving: 200gCalories: 870kcalCarbohydrates: 157gProtein: 23gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 487mgPotassium: 234mgFiber: 12gSugar: 4g
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Poonam Bachhav
3 years ago

Most of the time evenmy left over rice is used in a similar manner in stir fries….makes life easy and a falvorful lunch is ready ????

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