Lemon Rice Recipe (Chitranna)
Ingredients
- 1 ½ craw rice - uncooked
- 2 tbspoil
coconut, gingelly or any other
- ¼ cpeanuts )
- ¾ tspmustard seeds
- 1 ½ tspchana dal
Bengal gram, optional
- 1 tspurad dal
skinned black gram, optional
- 2green chilies
slit or 2 dried red chilies broken or use both
- ½ tbspginger
peeled and finely chopped
- 1 sprigfresh curry leaves
- ½ tsporganic turmeric powder
haldi
- ½ tspsalt ((adjust
- 1 pinchhing )
(asafoetida
- 2 tbsplemon juice (or lime juice
Directions
Stovetop lemon rice
- 1
Omit this if you have precooked rice - Add raw rice to a strainer and rinse under running water. Transfer to a pot and pour water (read notes). Bring to a rolling boil and reduce the heat to medium. Cook covered until the rice is cooked through. (takes me 15 mins)
- 2
Cool the rice completely & fluff with a fork.
- 3
Pour ½ tablespoon oil to a pan and add the nuts. Fry them on a medium heat, until golden and aromatic. Remove to a plate and reserve aside to garnish. wipe down with a kitchen paper.
- 4
Pour the remaining oil and add mustard, urad dal & chana dal. Fry on a medium flame until the dal turns golden & aromatic. (for 2 to 3 mins)
- 5
Add ginger, green chilis, red chilies(optional) and curry leaves. Fry them until the leaves turn crisp for about 30 seconds.
- 6
Stir in hing, turmeric and salt. Immediately pour 3 tbsps water & mix. Cook until the water evaporates and the lentils soften. (If you want the dal very soft, add 3 tbsps more and cook down). Turn off the stove.
- 7
Add the cooled rice and squeeze the lemon juice. Give a good mix.
- 8
Taste test to adjust salt and lemon. Garnish with roasted nuts. Serve lemon rice with plain yogurt, papad or pickle.
Instant pot lemon rice
- 1
Add 1½ cups basmati rice to a strainer & rinse under running water. Press the saute button and pour 2 tablespoons oil to the steel insert. Add ¼ cup peanuts or cashews and fry until golden. Remove to a plate.
- 2
Add 1½ tsp chana dal, 1 tsp urad dal, ¾ tsp mustard seeds, 1 to 2 slit green chilies & 1 sprig curry leaves. Fry until lightly golden. Stir in ½ tbsp ginger, pinch of hing and ½ tsp turmeric.
- 3
Pour 1¾ cups water and add ½ tsp salt. Deglaze the pot and add rice. Mix well.
- 4
Secure the lid & position the steam release vent to sealing position. Press the PRESSURE COOK button and set the timer to 5 mins.
- 5
When the IP finishes (it beeps), wait for 5 mins and release the pressure manually with a long spoon (move the steam release handle from sealing to venting)
- 6
Remove the steel insert to the counter and let cool down for 2 to 3 mins. Taste test and sprinkle more salt if required. Pour the lemon juice all over and mix gently.
- 7
Garnish lemon rice with roasted nuts and serve with yogurt.
Lemon Rice Recipe (Chitranna)
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About this Recipe
Zesty & Aromatic Lemon Rice (Chitranna): A South Indian Delight
Craving a burst of vibrant flavor and a dish that comes together in a flash? Our Lemon Rice Recipe, known as Chitranna in South India, is your answer! This traditional, incredibly flavorful rice dish is a staple for good reason. It’s light, zesty, and utterly satisfying, perfect for a quick lunch, a delightful dinner, or even packed in a lunchbox.
What makes this South Indian lemon rice truly special is its incredible speed and aromatic tempering. With pre-cooked rice, you can have this flavorful meal ready in under 10 minutes! We combine fluffy rice with the bright tang of fresh lemon juice, then elevate it with a fragrant tempering of mustard seeds, crunchy peanuts, savory chana dal and urad dal, fresh curry leaves, and a hint of ginger and green chilies. Each bite is a symphony of textures and tastes that will transport you straight to the heart of South Indian cuisine.
Tips for Perfect Chitranna
- Rice Choice: While aged basmati is excellent, feel free to use any short-grain rice. Ensure your rice is cooled completely before mixing to prevent it from becoming mushy.
- Customizable Heat: Adjust the number of green chilies to your preferred spice level. For a milder version, remove the seeds or use dried red chilies.
- Nutty Crunch: Don't skip the peanuts or cashews! They add a wonderful texture and richness to the dish. You can roast them separately if you prefer extra crunch.
- The Power of Hing: A pinch of asafoetida (hing) in the tempering adds a distinctive savory depth, though it's optional.
- Instant Pot Lemon Rice: This recipe is also easily adaptable for the Instant Pot, allowing for a hands-off cooking experience from start to finish.
Whether you're looking for a quick weeknight meal or a flavorful side dish, this easy lemon rice recipe is guaranteed to impress with its simplicity and incredible taste.