Lemon Rice | Chitranna Recipe » Dassana’s Veg Recipes

Lemon Rice often known as chitranna or nimmakaya pulihora is a crunchy, flavorful and tangy dish that’s simple to make and tastes so good. Lemon juice, fried nuts, fragrant herbs and spices mix completely to provide this steamed rice an incredible spicy, tangy and nutty taste. The nuts add a crunch for the right rice dish texture. This vegan lemon rice recipe is bound to change into one in all your favourite rice dishes.

lemon rice served in a white bowl on a white cotton cloth with a side of fried papaddums

About this recipe

This is among the hottest and generally made rice recipes from the South Indian delicacies. I’ve had lemon rice in lots of eating places and even in just a few South Indian temples.

Simple to make, my lemon rice recipe features a combination of fried mustard seeds, urad dal (black gram), chilies (sizzling inexperienced peppers), herbs and spices.

This fried tempering combination is then poured over steamed rice. Fried peanuts and cashews are added, together with lemon juice, and every thing is combined collectively.

You can also make chitranna with freshly cooked rice and even with leftover rice. The peanuts and cashews add crunch to this tangy and fragrant chitranna recipe.

I desire to totally prepare dinner the rice. You’ll be able to prepare dinner rice grains al dente if you happen to desire that texture. Other than Fried Rice, Pulao or Biryani, in all different rice recipes, I desire to prepare dinner rice grains absolutely.

Step-by-Step Information

The best way to make Lemon Rice

Cooking rice

1. First rinse 1 cup heaped rice a few instances after which soak in sufficient water for about 20 to 30 minutes.

You need to use quick grained rice or an extended grained rice like basmati. In my step-by-step information, I’ve added quick grained rice. Within the video, basmati rice is used.

soaking rice in water in a steel bowl to make chitranna or lemon rice

2. Then drain all of the water from soaked rice. Add rice in a 2-litre or Three-litre stress cooker. Add ¼ teaspoon salt or add salt as required.

soaked rice added to pressure cooker with salt

Three. Add 1.75 to 2 cups water.

water added to rice in the pressure cooker

four. Strain prepare dinner rice for eight to 10 minutes or for two to three whistles on a medium to medium-high warmth. When the stress settles down by itself within the cooker, then open the lid.

You’ll be able to even prepare dinner rice in a pan or within the Immediate Pot. Observe the steps as listed beneath:

  • Pan technique: Take rice, salt and a couple of cups water in a pan. Cowl and simmer till all of the water has been absorbed and rice grains are tender and fluffy. Test when the rice is simmering and if the water has dried up with rice grains undercooked, add some extra sizzling water and proceed to prepare dinner.
  • Immediate Pot technique: Add rice, salt and 1 or 1.25 cups water (relying on rice sort and high quality) within the metal insert of a 6 quart IP. Strain prepare dinner for five minutes on excessive. Do a fast stress launch after 5 minutes.
cooked rice in the pressure cooker

5. Empty the cooked rice in a bowl or plate and put aside in order that it turns into heat or cool at room temperature. You too can fluff the cooked rice and let it cool within the cooker itself.

1 heaped cup of uncooked rice will yield Three to four cups of cooked rice. Nevertheless, this will very relying on the kind of rice.

cooked rice in a steel bowl set aside to make lemon rice recipe

6. Squeeze juice from 1 lime or 1 small lemon right into a small bowl. You will have about 1.5 to 2 tablespoons lime or lemon juice.

In order for you a extra tangy style, then you possibly can add extra lemon juice. Put aside.

squeezing lemon juice to make lemon rice recipe

Frying nuts

7. Warmth 2 tablespoons sesame oil in a pan. Add ¼ cup peanuts. The sesame oil that’s added is constituted of uncooked sesame seeds and is often known as gingelly oil. It has a very totally different taste and aroma than the south-asian toasted sesame oil.

In the event you don’t have sesame oil, then add sunflower oil, canola oil, avocado oil, peanut oil or grapeseed oil.

If in case you have roasted peanuts prepared, then you definately may give a miss to this step. I typically have additional roasted peanuts within the pantry available as a snack or to be added in recipes like these.

peanuts added in oil in a pan

eight. Fry the peanuts on a low to medium warmth till they change into golden and crunchy.

frying peanuts in pan

9. Take away and put aside.

fried peanuts in a steel plate to make lemon rice recipe

10. In the identical pan add 1 tablespoon cashews.

frying cashews in oil in the pan

11. Fry cashews till they flip golden. Put aside.

frying cashews until golden color in oil in the pan

Making lemon rice

12. Now add 1 tablespoon sesame oil in the identical pan. When the oil turns into sizzling, decrease the warmth and add 1 teaspoon mustard seeds.

frying mustard seeds in oil in a pan

12. When the mustard seeds begun to crackle, then add 1 teaspoon urad dal (spilt and skinned black gram).

I don’t add chana dal (break up and skinned bengal gram) to my lemon rice recipe, however if you wish to add these, soak the lentils in sizzling water for 20 to 30 minutes. Drain the water after which add them to the oil at this step.

Be certain they’re pat dried or the additional water or moisture in them will make the oil splutter an excessive amount of.

urad dal added to pan

13. On a low warmth, fry the urad dal until they flip golden.

frying urad dal in the pan

14. Subsequent add 12 to 15 curry leaves, 1 teaspoon chopped inexperienced chillies and a couple of dry purple chilies (ideally seeds eliminated).

curry leaves, greeen chillies, red chillies added to pan

15. Sauté for some seconds till the purple chilies change colour.

sauteing tempering mixture in the pan

16. Swap off the warmth and add ½ teaspoon turmeric powder and 1 beneficiant pinch asafetida (hing).

spices added to tempering mixture in pan

17. Combine very properly.

mixing spices with tempering mixture to make chitranna

18. Now pour this tempering combination within the cooked rice.

tempering mixture added to cooked rice in the bowl to make chitranna

19. Add the fried peanuts and cashews.

fried peanuts and cashews added to cooked rice in bowl to make lemon rice or chitranna

20. Add lemon juice – about 1.5 to 2 tablespoons.

lemon juice added to cooked rice in bowl to make chitranna

21. Add salt as required.

salt added to cooked rice in bowl

22. Combine very properly.

with a steel spoon mixing salt and lemon juice to make chitranna or lemon rice

23. Test the style and add extra lemon juice or salt if you’d like. Preserve the lemon rice or chitranna coated for the flavors to mix for four to five minutes.

Whereas serving garnish with some chopped coriander leaves (cilantro) if you happen to desire.

lemon rice or chitranna mixed and ready to be served

24. Serve lemon rice with papaddums or vadams and coconut chutney or simply have it plain. You’ll be able to even pack lemon rice in tiffin or for a journey journey.

bright yellow colored lemon rice or chitranna served in a white bowl on a white cotton cloth with a side of fried papaddums

Serving Solutions

Serve chitranna with pappadums or with a aspect vegetable salad and even Coconut Chutney additionally goes nice with this dish.

It may also be made as a tiffin field. As lemon rice will be served at room temperature, it additionally makes a terrific picnic lunch merchandise. It’s a lightweight dish and you may have it as a lightweight lunch or breakfast additionally.

Make forward and storing

If in case you have any leftovers then retailer within the fridge for a day. Leftover rice isn’t good for well being – so I counsel to complete the lemon rice in a day. Because of this I additionally counsel to not make a big batch of lemon rice to freeze or refrigerate.


Professional Suggestions

  • Rice: Any non-sticky number of rice grains can be utilized in lemon rice recipe. This implies you should use short-grained rice and even lengthy grained rice like basmati.
  • Soaking rice: For any rice recipes, I all the time counsel to soak rice. It helps in cooking rice sooner and the rice grains prepare dinner superbly. If you don’t soak rice, then enhance the cooking time and add a bit extra water.
  • Overcooked rice: If in case you overcook rice they usually change into lumpy, then don’t worry. Merely break the lumps when the cooked rice is cooled.
  • Leftover rice: Some hours previous or a day previous leftover rice works excellently within the recipe. Add about Three to four cups of leftover cooked rice.
  • Spices and lentils: Spices like mustard seeds and both dry purple chillies or inexperienced chillies are completely wanted in chitranna recipe. You’ll be able to nonetheless let go of urad dal and asafoetida (hing) if they don’t seem to be obtainable to you.
  • Herbs: Curry leaves add a novel aroma. In the event you discover it troublesome to acquire them, then you possibly can skip them. Although I’ve not added coriander leaves (cilantro), you possibly can add them. About 1 teaspoon of finely chopped ginger additionally provides a superb taste to the chitranna recipe. 
  • Nuts: Each cashews and peanuts add quite a lot of texture and crunch in lemon rice. You too can simply use one sort of nut. Don’t use nuts like almonds, pecans, walnuts and so forth because the authenticity of the recipe will likely be misplaced. 
  • Lemons: Use lemons that are ripe and recent. You too can use limes. 
  • Fat: The fats used to make lemon rice is oil. The oil that’s historically used is sesame oil constituted of wooden pressed uncooked sesame seeds. This sesame oil can also be known as as gingelly oil and could be very totally different from the south-asian toasted sesame oil. Sesame oil provides a substantial amount of nutty taste. In the event you don’t have sesame oil, then merely use sunflower oil, peanut oil, avocado oil, grapeseed oil or any impartial oil. 
  • Gluten-free model: Skip the asafoetida or use a gluten-free asafoetida within the recipe.

Extra South Indian Rice Recipes

In the event you made this recipe, please be sure you charge it within the recipe card beneath. In the event you’d like extra scrumptious Indian vegetarian recipes delivered straight to your inbox, Signal Up for my e-mail publication. You too can observe me on Instagram, Fb, Youtube, Pinterest or Twitter for extra vegetarian inspiration.

Lemon Rice often known as chitranna or nimmakaya pulihora is a crunchy, flavorful and tangy rice dish that’s simple to make and tastes so good.

Prep Time 20 minutes

Cook dinner Time 5 minutes

Whole Time 25 minutes

Delicacies South Indian

Course: Essential Course

Weight-reduction plan: Vegan, Vegetarian

Issue Stage: Simple

Servings Three

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This lemon rice recipe publish from the archives (August 2013) has been republished and up to date on 18 December 2020 with a video and my knowledgeable ideas.

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