Lemon rice or Chitranna is a simple one-pot meal found in South Indian homes. This recipe can be made with leftover rice and is ready in under 10 minutes. This rice recipe is quite easy to prepare and needs basic ingredients.
This lemon rice is an easy recipe which can be made in a moment. It is perfect to pack in the lunch box and is ideal to carry for picnics.
Today’s recipe is a simple lemon rice which I learnt from colleagues. I used to prepare it and pack it for lunch at the office and my colleagues kept giving improvement comments till it was perfect. Addition of chopped onion is optional and you may omit it to make it pure veg.
Ingredients that are used in making best lemon rice recipe:
- Rice: You can use the previous day’s leftover rice or precooked rice. You may also cook rice freshly and use it to make this easy rice recipe with lemon. Any type of rice can be used, just ensure that rice is non sticky and not mashed.
- Tempering: For tempering use different easily available spices like mustard seeds, urad dal or black gram dal, fenugreek seeds or methi seeds, few curry leaves, asafoetida, chilies, and peanuts. If curry leaves are not available, you may skip adding them. I have added dry red chilies too, however that can also be skipped if red chilies are not available.
- Onion: I have added red onion to this recipe. However, you may not add onion if you want to make a pure vegetarian recipe.
- Lemon: Lemon is the most important ingredient which imparts refreshing taste and flavor. Always select fresh lemons or limes in this recipe.
- Turmeric powder: Little turmeric powder is added to this recipe to enhance the color and this also keeps the rice good for longer time.
- Coriander leaves / cilantro: Use fresh coriander leaves for garnish.
- Oil: Use any type of cooking oil like sunflower oil, sesame oil or peanut oil.
How to make lemon rice?
- Cook rice in pressure cooker or in rice cooker or simply by cooking in a traditional way. I prefer cooking by using a rice cooker as it is faster and does not need much human intervention.
- Roast peanuts in a pan. Simply, heat the pan and roast peanuts without adding oil. Remove the roasted peanuts and keep aside.
- In the same pan, add oil and after its heated add mustard seeds. When they flutter, add asafoetida, fenugreek seeds, urad dal, curry leaves, dry red chilies, green chili, and roasted peanuts. Mix well.
- Add chopped onion and sauté till onions turn pinkish.
- Add turmeric powder and stir well. Add a little salt.
- Mix cooked rice and switch off the gas.
- After rice cools down completely, add lemon juice extracted from 1 lemon or add 2 tablespoon lemon juice.
- Garnish with chopped coriander leaves.
- Taste and add more salt if needed.
What dishes are made from rice?
Different dishes can be made from rice like:
Some tips for making and consuming lemon rice:
- Never eat lemon rice at night as many people get heartburn due to its acidic nature. Traditional South Indian homes never cook lemon rice at night.
- Always add lemon juice after switching off the gas and after rice cools a bit, else the lemon rice will turn bitter in taste.
- You may add grated carrots to make it healthier.
- You may add roasted cashewnuts along with peanuts. I did not add cashewnuts as the kid does not like them when added to rice.
- Addition of chopped onions is optional.
What to serve with Indian lemon rice?
Lemon rice can be served as it is or with vegetable raita, chutney, salad, papad or pickle. Some people like to have it with curd. You may also serve some sides like pakodas or potato wedges along with this simple rice.
Storing leftovers:
Store leftover lemon rice in refrigerator in airtight container for 2-3 days.
Reheating:
To reheat, transfer the rice to a microwave safe bowl and sprinkle little water over it and microwave for 30 seconds or till rice is warm. You can also reheat rice on the stove. Just sprinkle a little water and heat on medium flame. Do remember to stir occasionally.
Lemon Rice
Ingredients
- 1 cup rice
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal/black gram dal
- 1/4 teaspoon fenugreek seeds/methi seeds
- 7-10 curry leaves
- Pinch of asafoetida
- 1 green chili
- 2 dry red chilies
- Handful of peanuts
- 1/2 cup onion chopped
- 1 lemon
- 1/2 teaspoon turmeric powder
- Coriander leaves for garnishing
- To taste salt
Instructions
- Cook rice in pressure cooker or in rice cooker or simply by cooking in a traditional way. I prefer cooking by using a rice cooker as it is faster and does not need much human intervention.
- Roast peanuts in a pan. Simply, heat the pan and roast peanuts without adding oil. Remove the roasted peanuts and keep aside.
- In the same pan, add oil and after its heated add mustard seeds. When they flutter, add asafoetida, fenugreek seeds, urad dal, curry leaves, dry red chilies, green chili, and roasted peanuts. Mix well.
- Add chopped onion and sauté till onions turn pinkish.
- Add turmeric powder and stir well. Add a little salt.
- Mix cooked rice and switch off the gas.
- After rice cools down completely, add lemon juice extracted from 1 lemon or add 2 tablespoon lemon juice.
- Garnish with chopped coriander leaves.
- Taste and add more salt if needed.
Notes
- Addition of chopped onions is optional.
- You may add grated carrots to make it healthier.
- Add roasted cashewnuts along with peanuts. I did not add cashewnuts as the kid does not like them when added to rice.
- Always add lemon juice after switching off the gas, else the lemon rice will turn bitter in taste.
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Note: This post was published on 21-Sep-2015 and is republished.
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