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Meyer Lemon Pulihora (Meyer Lemon Rice)

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: south indian
Servings: 34 serving
Author: Pavani


  • 1 cup Rice (I use sona masoori rice)
  • ¼ cup Lemon juice
  • 2 Chilies Green - slit length wise
  • 1 Ginger " - piece, finely grated
  • 3 tbsps Peanuts
  • to taste Salt
  • Cilantro - chopped, for garnish

For Tempering:

  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 red chili Dry
  • ¼ tsp Asafoetida / Hing
  • 10 Curry leaves

For Spice Powder:

  • 1 Star anise - flower
  • 3 cardamom Green
  • 4 Cloves
  • 1 Cinnamon " - piece
  • 2 tbsps Poppy seeds


  • Make the Spice Powder: Dry roast all the ingredients listed under spice powder and grind to a powder.
  • Cook rice and set aside. Make sure that it is not mushy and the grains are separate.
  • Make Lemon Rice: Heat 2tsp oil in a pan, add all the ingredients for tempering and once the mustard seeds start to splutter, add the green chilies, ginger and peanuts. Fry for a couple of minutes.
  • Add the rice, turmeric powder and salt. Mix well.
  • Add the spice powder and lemon juice. Turn off the heat and mix well to combine.
  • Garnish with chopped cilantro and serve hot or at room temperature.


Lets check out what my fellow marathoners have cooked today for BM# 27.