Spicy Lemon Rice Recipe – Apple & Pickle Flavored Indian Fried Rice

Last Updated on 4 months by Neha Deshmukh

Spicy Lemon Rice Recipe – Apple & Pickle Flavored Indian Fried Rice

Introduction

Okay, let’s be real – sometimes you just need a quick, flavorful meal that’s a little different. This Spicy Lemon Rice is exactly that! I first stumbled upon this recipe while trying to use up some leftover rice and a jar of my favourite Indian lime pickle. It’s become a regular in my kitchen because it’s so easy to whip up, and the combination of spicy, tangy, and slightly sweet flavours is just… wow. It’s Indian fried rice, but not as you know it! Get ready for a flavour explosion.

Why You’ll Love This Recipe

This isn’t your average lemon rice. We’re taking things up a notch with a vibrant blend of spices, the zing of lime pickle, and a surprising (but trust me, delicious!) addition of apple. It’s:

• Quick & Easy: Ready in under 30 minutes.
• Flavourful: A perfect balance of spicy, tangy, and sweet.
• Unique: The apple and pickle combo is a game-changer.
• Versatile: Great as a light lunch, side dish, or even a snack.

Ingredients

Here’s what you’ll need to make this Spicy Lemon Rice:

• 300g cooked rice (about 2 cups)
• 3-4 tbsp vegetable oil
• 1 tsp sesame oil
• 1 tsp cumin seeds
• 1 green chilli, finely chopped
• 1 tsp chilli powder
• 0.5 tsp turmeric powder
• 2 tbsp Madras curry powder
• 1 tbsp Indian lime pickle
• 1 large onion, finely chopped
• 0.25 cup coriander leaves, chopped
• 0.5 cup raisins
• 1 apple, diced into matchsticks
• 0.5 green capsicum, diced
• 1 tbsp honey
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Madras Curry Powder: This is key for that authentic South Indian flavour. It’s a blend of spices that’s a little hotter and more fragrant than your average curry powder. You can usually find it in Indian grocery stores or online.
• Indian Lime Pickle (Aam Panna): Don’t skip this! It adds a wonderful tangy, spicy kick. I love using a good quality mango pickle, but you can experiment with lemon or lime pickle too.
• Sesame Oil: Just a teaspoon adds a lovely nutty aroma. It really elevates the flavour.
• Apple: Yes, apple! It might sound strange, but the crisp sweetness of the apple balances the spice beautifully. I like using a slightly tart apple like Granny Smith.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a kadai or wok over high heat. Add the vegetable oil and sesame oil. Once hot, add the cumin seeds, chopped green chilli, turmeric, chilli powder, Madras curry powder, and lime pickle. Sauté for 3-4 minutes, until the onions turn translucent and fragrant. This is where the magic starts!
2. Break apart any clumps in your refrigerated rice and add it to the wok. Toss vigorously to coat the rice evenly with the spiced oil mixture. Make sure every grain gets a little love!
3. Remove the wok from the heat. Stir in the coriander leaves, raisins, apple matchsticks, and diced green capsicum.
4. Season with salt, pepper, and honey. Mix well and adjust the seasoning to your liking. A little extra honey if you like it sweeter, a pinch more chilli powder if you want more heat.
5. Refrigerate for at least 30 minutes before serving to allow the flavours to meld. Seriously, this step is important! It makes all the difference. Serve chilled or at room temperature.

Expert Tips

• Rice is Key: Day-old rice works best! It’s drier and won’t get mushy when fried.
• High Heat: Don’t be afraid of the heat! High heat is essential for getting that slightly crispy texture.
• Taste as You Go: Adjust the seasoning to your preference. Everyone’s spice tolerance is different.

Variations

• Vegan Adaptation: Simply swap the honey for maple syrup or agave nectar.
• Spice Level Adjustment: Reduce the chilli powder or omit the green chilli for a milder flavour. Add a pinch of cayenne pepper for extra heat! My friend, Priya, loves to add a dash of ghost pepper powder – but be warned, it’s hot!
• Festival Adaptations: This rice is fantastic for festive occasions like Onam or Vishnu Puja. You can add toasted cashews and a sprinkle of pomegranate seeds for a more celebratory touch.

Serving Suggestions

This Spicy Lemon Rice is delicious on its own, but it also pairs well with:

• Raita (yogurt dip)
• A simple dal (lentil soup)
• Grilled chicken or fish
• Papadums (Indian crispbreads)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours continue to develop!

FAQs

• What type of rice works best for this recipe? Long-grain rice like basmati or jasmine rice is ideal.
• Can I make this ahead of time? Yes! You can prepare the rice and chop the vegetables ahead of time. Just don’t add the honey until right before serving.
• What is Madras Curry Powder and where can I find it? It’s a South Indian curry powder blend known for its vibrant colour and spicy flavour. Look for it in Indian grocery stores or online retailers.
• Can I use a different type of pickle? Absolutely! Mango pickle is traditional, but you can experiment with lemon or lime pickle.
• How can I adjust the sweetness level? Add more or less honey to suit your taste. You can also use a different sweetener like maple syrup.