(An easy South-Indian style, a mildly spiced rice dish with the punch of lemon)

Chitranna or lemon rice is an easy South-Indian rice dish. This rice recipe checks all my boxes… it is easy to make, gets made in just 10 minutes, needs simple ingredients, and is flavoursome! You can pack it in a lunch-box, carry it with you while travelling, make it when you have leftover rice or conjure it up when unannounced guests show up at your doorstep.

Turmeric powder (Haldi) gives this rice a beautiful golden colour. The curry leaves and coriander leaves add some green touch to it.The urad dal, chana dal, and peanuts add a little crunch.The cashews make it exotic! Green chilli adds the spice, and the lemon juice adds a punch. What else would one need?

The rice grains need to be fluffy and separate - soggy rice doesn’t work for this recipe. Traditionally this recipe is made with short-grain rice. However, I am breaking some rules here and making this rice with Basmati rice. You can use the Ambemohar or Surti kolum rice varieties too.

RECIPE VIDEO

Ingredients

• 2 cups Basmati rice (बासमती चावल)

• 2 tbsp oil (तेल)

• 1 tbsp white urad dal (उड़द की दाल)

• 1 tbsp split chickpeas (चना दाल)

• 8-10 cashews (काजू)

• 8-10 curry leaves (करी पत्ता)

• 3 tbsp peanuts (मूंगफली)

• 1/2 tbsp green chili paste or chopped green chillies (हरी मिर्च पेस्ट/ हरी मिर्च)

• 1/2 tbsp ginger paste (अदरक पेस्ट)

• 2 medium onion(प्याज)

• 1/2 tsp asafoetida powder (हींग)

• 1 tsp turmeric powder (हल्दी पाउडर)

• 2 tbsp lemon juice(नींबु का रस)

• salt as per taste (नमक)

• coriander leaves chopped (धनिया के पत्ते)
  

Method

• Rinse the rice under running tap water 2-3 times. Bring 3-4 cups of water to a boil in a pan. Lower the heat and add a little salt, lemon juice, and rice. Please give it a stir, put a lid on the pan, and let the rice cook on low-medium heat. Cook for about 10-15 minutes. Keep checking the rice. Stir it gently a few times if needed. Toward the end, taste a little rice to check if it’s done. The rice should be just cooked- nice and firm. DO NOT OVERCOOK THE RICE.

• Set a large strainer over a large vessel and strain the rice properly.

• Fluff up the rice using a spoon/fork gently to let all the steam out. Set the rice aside for cooling. You can refrigerate the rice too.

• Alternatively, you can use a rice cooker or instant pot to cook your rice.

• In a heavy bottom pan, add oil. Once the oil heats up, add chana dal and urad dal. Fry them on low flame till they get fragrant. They will also their color at this point. DO NOT BURN THEM.

• Add cashews, curry leaves, peanuts, ginger-green chili paste, and saute for 3-4 minutes.

• Add chopped onion, asafoetida, and turmeric powder. Mix everything well.

• Add the cooked rice, salt, and mix everything well. All the rice grains should be coated with the oil-spices mixture.

• Pour lemon juice over the rice. Add coriander leaves and give the rice a nice stir.

  LEMON RICE IS READY TO SERVE !!

  SERVE HOT.

Notes -

• The rice used for making this dish canNOT be overcooked. Make sure to cook the rice properly. I always refrigerate rice before making this dish. This dries up the rice and keeps the rice grains separate.

• You can add dried red chilies to spice the dish up.

• The amount of lemon juice added is a little more than usual. This imparts a tangy flavor to this rice.

• Serve this rice with plain curd or some raita, pickles, and papad.

Did you make this recipe?
Kindly let me know in the comments section below and tag @bitesandbokeh on INSTAGRAM.