Step 1

Rinse rice grains a couple of times and soak in enough water for 20 to 30 minutes.

Step 2

Then drain all the water from the soaked rice.

Step 3

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.

Step 4

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.

Step 5

1 heaped cup rice will yield 3 to 4 cups rice. This will depend on the type and quality of rice.

Step 6

Let the cooked rice become warm or cool at room temperature

Step 7

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.

Step 8

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.

Step 9

Place the cooked rice in a tray or bowl to cool it.

Step 10

Add rice, salt and 1 or 1.25 cups water (depending on rice type and quality) in the steel insert of a 6 quart IP.

Step 11

Pressure cook for 5 minutes on high. Do a quick pressure release after 5 minutes.

Step 12

Empty the cooked rice in a plate or bowl to cool at room temperature.

Step 13

In a small frying pan, heat 2 tablespoons sesame oil. First fry the peanuts until crunchy and then set them aside.

Step 14

In the same oil, then fry cashews until golden. Remove and set aside.

Step 15

Now add 1 tablespoon sesame oil in the same pan. Keep the flame to a low.

Step 16

Add the mustard seeds and let them crackle. Once the mustard seeds begin to crackle, add the urad dal.

Step 17

Fry until the urad dal turns golden. Fry everything on a low flame, so that the lentils do not burn.

Step 18

Then add the red chilies, green chilies (chopped) and curry leaves. Sauté for a few seconds until the red chilies change color.

Step 19

Switch off the heat and add the asafoetida and turmeric powder. Mix very well

Step 20

Immediately pour this tempering mixture on cooked and cooled rice. Add the fried peanuts and cashews, lemon juice, salt. Mix very well.

Step 21

Keep the bowl or pan covered for the flavors to blend for 4 to 5 minutes.

Step 22

Then serve the lemon rice.

Step 23

While serving you can choose to garnish chitranna with some chopped coriander leaves (cilantro).

Step 24

Serve lemon rice with pappadums or with a side vegetable salad or even coconut chutney also goes great with this dish.

Step 25

It can also be packed in the tiffin box. As lemon rice can be served at room temperature, it also makes a great picnic lunch item. It’s a light dish and you can have it as a light lunch or breakfast too.

Step 26

Leftovers can be stored in the refrigerator for a day. Leftover rice is not good for health, so I suggest to finish the lemon rice in a day.