Lemon Rice or Chitranna (Kannada: ಚಿತ್ರಾನ್ನ; also known as lemon-rice) is a rice-based dish widely prepared in South India. It is prepared by mixing cooked rice with a special seasoning called Oggarane or Gojju. An easy and simple South Indian staple food recipe made with boiled rice and a generous amount of lemon flavors. it is one of the frequently made recipes in South India with leftover rice for morning breakfast. yet it can also be served for lunch and dinner with choice of chutney or spicy curries.
This recipe of lemon rice recipe is typically served for morning breakfast in South India. more importantly, it is made with leftover rice from the previous day of lunch or dinner. Basically the leftover rice makes it an ideal ingredient for this recipe. in other words, the rice is dry and moisture free and thus easily mixes with the spices and lemon juice. having said that, the chitranna rice can also be made with freshly cooked rice too but extra precautions have to be taken to make it moisture free and dry before it is used in the recipe. Have a problem with clumpy rice? You’re in luck — adding a few drops of lemon juice to your cooking water helps prevent the rice from sticking together.
try Rice Recipes : Sabudana Khichdi | Curd Rice | Cabbage Fried Rice | Jeera Rice
Tips :
- Any non-sticky variety of rice can be added. If in case you overcook the rice and they become lumpy, then do not worry. Simply break the lumps when the rice grains are cooled. Leftover rice works excellently in the recipe.
firstly, make sure to use leftover rice for better taste and non-sticky Rice. - Adjust the amount of chili based on your spice level.
- Frying peanuts at the first and adding, at last, help to hold the crunchiness.
- finally, rice recipe tastes great when prepared slightly tangy.
Lemon Rice
Ingredients
- 1 cup rice 3/4 cups cooked rice cooked
- 1¾ cups water
- ¼ teaspoon salt or add as required
- 1½ to 2 tablespoons lemon juice or add as required
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 2 dry red chilies preferably seeds removed
- 1 teaspoon green chilies or 1 to 2 green chilies – chopped
- 12 to 15 curry leaves
- 1 pinch asafoetida (hing)
- ½ teaspoon turmeric powder
- 1 tablespoon cashews halved or chopped optional
- ¼ cup peanuts – optional
- 3 tablespoons sesame oil or any oil
- salt as required
Instructions
- Rinse rice grains a couple of times and soak in enough water for 20 to 30 minutes.
- Then drain all the water from the soaked rice.
Pressure Cooker cooking
- Cook rice in a 2-litre or 3-litre pressure cooker with salt and 1.75 to 2 cups water for 2 to 3 whistles or 8 to 10 minutes on medium to medium-high heat.
- When the pressure settles down on its own in the cooker, remove the lid. Remove the cooked rice in a plate or in a bowl.
- Let the cooked rice become warm or cool at room temperature
Cooking rice a pan or pot
- Take rice, salt and 2 cups water in a pan. Cover and simmer until all the water has been absorbed and rice grains are tender and fluffy.
- Do keep a check when rice is simmering and if the water has dried leaving the rice grains undercooked, add some more hot water and continue to cook.
- Place the cooked rice in a tray or bowl to cool it.
- In a small frying pan, heat 2 tablespoons sesame oil. First fry the peanuts until crunchy and then set them aside.
- In the same oil, then fry cashews until golden. Remove and set aside.
- Now add 1 tablespoon sesame oil in the same pan. Keep the flame to a low.
- Add the mustard seeds and let them crackle. Once the mustard seeds begin to crackle, add the urad dal.
- Fry until the urad dal turns golden. Fry everything on a low flame, so that the lentils do not burn.
- Then add the red chilies, green chilies (chopped) and curry leaves.
- Sauté for a few seconds until the red chilies change color.
- Switch off the heat and add the asafoetida and turmeric powder. Mix very well
- Pour this tempering mixture on cooked and cooled rice.
- Add the fried peanuts and cashews, lemon juice, salt. Mix very well.
- Keep the bowl or pan covered for the flavors to blend for 4 to 5 minutes.
- Then serve the lemon rice.
- Garnish with chopped coriander leaves.
