Lemon Rice Recipe (Chitranna)

Lemon Rice Recipe (Chitranna)

3 servings
This South Indian lemon rice goes by the name chitranna & is ready under 10 mins. Precooked rice is mixed with fresh lemon juice and an aromatic tempering made with spices, herbs and lentils. Recipe includes instructions for stovetop and instant pot.

Ingredients

  • raw rice - uncooked
    1 ½ c
  • oil

    coconut, gingelly or any other

    2 tbsp
  • peanuts )
    ¼ c
  • mustard seeds
    ¾ tsp
  • chana dal

    Bengal gram, optional

    1 ½ tsp
  • urad dal

    skinned black gram, optional

    1 tsp
  • green chilies

    slit or 2 dried red chilies broken or use both

    2
  • ginger

    peeled and finely chopped

    ½ tbsp
  • fresh curry leaves
    1 sprig
  • organic turmeric powder

    haldi

    ½ tsp
  • salt ((adjust
    ½ tsp
  • hing )

    (asafoetida

    1 pinch
  • lemon juice (or lime juice
    2 tbsp

Directions

Stovetop lemon rice

  1. 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. 2

    Cool the rice completely & fluff with a fork.

  3. 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. 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. 5

    Add ginger, green chilis, red chilies(optional) and curry leaves. Fry them until the leaves turn crisp for about 30 seconds.

  6. 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. 7

    Add the cooled rice and squeeze the lemon juice. Give a good mix.

  8. 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. 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. 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. 3

    Pour 1¾ cups water and add ½ tsp salt. Deglaze the pot and add rice. Mix well.

  4. 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. 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. 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. 7

    Garnish lemon rice with roasted nuts and serve with yogurt.

Lemon Rice Recipe (Chitranna)

Lemon Rice Recipe (Chitranna)

27 min3 servings516 cal

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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.

Frequently Asked Questions