lemon rice

Vegan lemon rice is the traditional south indian recipe wherein cooked rice are sauted with lemon juice, few spices and peanuts making a sour, crunchy and full of flavours meal.

Vegan lemon rice | chitranna recipe | chitrannam recipe

Cup Cooked Rice

Lemon juice

mustard seeds

tbsp Chana dal/split & skinned bengal gram

tbsp urad dal/split & skinned black gram

tsp Turmeric powder

peanuts

2-3 red whole chillies

curry leaves

tbsp ginger (grated)

Salt

tbsp Oil

Take a pan and add oil in it.

Add mustard seeds, Chana dal and urad dal. Make sure oil shouldn't be too hot, otherwise what you have added will burn immediately.

Roast them till they slightly changes their colour.

Add peanuts and saute them too till turn crisp.

Now add curry leaves, chillies and ginger.

Saute till ginger turns slightly brown.

Add turmeric powder and mix.

Add cooked rice, salt and lemon juice. Mix.

Cook for at least a minute till everything gets mixes so well.

Lemon rice are ready.

Serve hot

https://www.youtube.com/watch?v=2qKjjhjQXQc

#veganlemonrice #chitrannarecipe @Bless My Food by Payal 

Written recipe : http://blessmyfoodbypayal.com/vegan-lemon-rice/
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Best Greek lemon rice recipe! Loads of flavor from onions, garlic, lemon juice and fresh herbs. Be sure to check out the notes for tips and ideas for what to serve it with.

Greek Lemon Rice Recipe

long grain rice (uncooked)

Early Harvest Greek extra virgin olive oil

yellow onion, chopped (just over 1 cup chopped onions)

garlic clove,

orzo pasta

lemons, juice of (PLUS zest of 1 lemon)

broth

salt

parsley

tsp dill weed (dry dill)

Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.

Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking.  Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.

Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)

Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.

Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!

I tried this last night, not sure I used the right rice (Jasmine) as it came out overcooked. Going to try again and halve the cooking time to see what happens. For the record, even overcooked, it was tasty!

I didn’t have the orzo and it turned out just perfect without it. It was an amazing and simple dish.

The print function doesn't present the recipe fully plus it shows big gray splotches.  It must not be set up correctly in the "PRINT" button.  This also happened with the Lebanese rice recipe.  It displays on the screen correctly in both cases but when I look at a preview of the print page, three pages are gray splotches and the Nutritional Info follows.  Also the first page is cut off and does not continue on the 2nd page....only gray area at top, then two pages of gray splotches.  I like printing my recipes so I can take notes on it.  I hate to have to use screen prints or cut and paste.  thank you.

I love the soak technique! The texture of the rice is PERFECT. Im not making rice any other way again. The flavors are also on point! I literally couldnt stop "taste testing"

Traditional South Indian quick lemon rice also known as chitranna or nimmakaya pulihora is a popular dish made for a meal. To make this, precooked rice is tempered with spices, dal, curry leaves and nuts.  Lastly it is mixed with fresh lemon juice to impart a refreshing and delicious flavor. Recipe with instructions for stovetop &amp; Instant pot.

Lemon rice recipe | How to make lemon rice

rice uncooked ((or 4 cups cooked rice))

lemon juice

(or lime juice

salt ((adjust

peanuts (or cashews)

turmeric powder

green chili

((kadi patta))

chana dal ((bengal gram) (optional))

urad dal ((skinned black gram) (Optional))

hing ((asafoetida) (optional))

½ tbsp ginger (finely chopped)

red chilies (broken)

Wash rice a few times and drain the water completely.

On a low flame cover and cook it in a large pot with 3 cups water.

The rice must be cooked fully but grainy and not mushy.  OR You can also cook it in a pressure cooker by placing the rice bowl in the cooker. Cook for 2 to 3 whistles.

Fluff up the rice gently with a fork and cool completely. This helps to keep the rice grainy &amp; firm.

Preparation

Heat a pan with ½ tbsp oil on a medium. 

Add peanuts or cashews and fry until golden and crunchy. Remove them to a plate.

Pour another 1½ tbsp of oil and add mustard, urad dal &amp; chana dal. Fry on a medium flame until the dals turn golden &amp; aromatic.

Next add ginger, green chilis, red chilies(optional) and curry leaves. Fry them until the leaves turn crisp for about 30 seconds. Do not fry for too long, ginger will turn bitter.

Then add hing, turmeric and salt. Immediately pour 2 to 3 tbsps water and stir.

Quickly water will evaporate and turn the dal softer yet keeping them slightly crunchy. Turn off the stove and remove from the heat.

Transfer this to the cooled rice. (or Alternately add the cooled rice to the pan). Ensure the rice is cooled completely then squeeze the lemon juice and give a good mix.

Taste the lemon rice. If needed sprinkle more salt and add more lemon juice. Garnish with roasted peanuts or cashews. Serve lemon rice with plain yogurt, papad or pickle.

How to make lemon rice

Rinse 1 ½ cups basmati rice at least thrice. Drain and set this aside.

Press the saute button. When it displays hot, pour 2 tbsps oil to the inner pot of the instant pot.

Then add in 3 to 4 tbsps peanuts or cashews. Fry them until golden and aromatic. Remove and set aside for garnish.

Add 1½ tsp chana dal, 1 tsp urad dal, ¾ tsp mustard seeds, 1 to 2 slit green chilies, 1 sprig curry leaves. Fry them until lightly golden.

Next add ginger, a pinch of hing &amp; ¼ tsp turmeric. Give a good stir.

Pour 1¾ cups water and add salt. Press CANCEL button. Deglaze by scrubbing the bottom of the pot with the spatula to avoid burn notice.

Add rice and mix well. Taste the water &amp; add more salt if needed.

Secure the lid of the IP with the steam release handle set to sealing position. Press the PRESSURE COOK button and set the timer to 5 mins.

When the Lemon rice is done, the IP beeps. Wait for the pressure to release naturally for 5 to 7 minutes. Then with the help of a spoon release the pressure manually, by moving the steam release handle from sealing to venting.

Open the lid and remove the inner pot &amp; set aside.

When the temperature comes down a bit, squeeze in the lemon juice and gently stir it. If needed add more lemon juice and salt.

Garnish lemon rice with roasted peanuts and serve with yogurt.

Instant pot lemon rice

I made this with your 'Easy Baked Fish with Garlic and Basil' and together it was one of the best meals I've ever made.  Will definitely be on my monthly meal rotation :)  Can't wait to try your other recipes.  A+++++

This dish is delish! I made it with Jasmine rice. Thanks, Suzy!

This was delicious! I added chick peas.
thank you!

I used whole grain brown rice. It was awesome! Just need to make sure that you wash it and then soak it for 20 minutes :) Also found that it was better to salt to taste after it was made. And then if you let it refrigerate overnight, the flavors melded perfectly!!

Tastes and smells like pilaf, like my grandmother made.
I put more lemon in and more garlic and added pine nuts.

I served this with the baked cod with lemon and garlic. It was absolutely amazing. Thank you for this recipe. Greetings !

Love love love this and your recipe for scallops! Perfect and so darn easy! 

Thank you.

Bright and zesty Greek Lemon Rice is super tasty and so easy to make. With just a few simple ingredients and less than 30 minutes, you can turn a pantry staple into a flavorful side dish for your favorite meals!

Greek Lemon Rice

long grain white rice

butter

chicken broth

turmeric

herbs (optional (dill is my favorite!))

In a large skillet over medium-high heat, melt butter.

Stir in rice for 1 minute, then stir in turmeric.

Stir in the broth, lemon juice, and salt and bring to a boil.

Reduce to a high simmer, cover, and cook for 20-25 minutes, stirring once or twice throughout. Fluff with a fork, stir in fresh herbs if desired, and serve.

A few simple ingredients transform regular old white rice into a brightly flavorful pot of lemon rice, which makes a lovely, savory side dish for almost any dinner.

https://images.themodernproper.com/billowy-turkey/production/posts/2020/Lemon-Rice-7.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1599768990&s=d9015f2933f7d023f82e9c64cf74b388

16x9

Lemon Rice

white rice

stock

water

lemon

garlic powder

butter oil

https://images.themodernproper.com/billowy-turkey/production/posts/2020/Lemon-Rice-7.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1599768990&s=1ceb7e1faf453a967b0301224a485b9a

https://images.themodernproper.com/billowy-turkey/production/posts/2020/Lemon-Rice-7.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1599768990&s=a500294422dd9e39169e09196dfeab2d

Add everything to a medium saucepan with a tight-fitting lid

Bring to a boil, cover with lid, then turn heat to low and simmer for 18 minutes.Fluff with a fork and serve.

I had a rotisserie chicken and made this to go with it, oh man! So much better than plain rice definitely going to make this again and again!

Lemon Rice also referred to as Chitranna or Nimmakaya Pulihora is a crunchy, flavorful and tangy rice dish that is easy to make and tastes so good. Fresh lemon juice, fried nuts, fragrant herbs and spices combine perfectly to give this steamed rice an amazing spicy, tangy and nutty flavor.

Lemon Rice (Tangy Flavorful Rice)

rice ((heaped)

salt (or add as required)

lemon juice (or add as required)

urad dal ((spilt and skinned black gram))

dry red chilies (- preferably seeds removed)

chilies

generous pinch asafoetida ((hing))

cashews (- halved or chopped (optional))

peanuts (- optional)

sesame oil ((gingelly oil) or any neutral oil)

salt (as required)

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.

Soaking rice

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.

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

Let the cooked rice become warm or cool at room temperature

Stove-top pressure cooking

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.

Cooking rice a pan or pot

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.

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

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

Instant pot method

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

Frying nuts

Immediately 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.

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

Making lemon rice

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

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.

Serving suggestions

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.

Storing

https://content.jwplatform.com/videos/UlVzgkeJ.mp4

Lemon rice is a crunchy, flavorful and sour rice recipe from the South Indian cuisine. Lemon Rice is also one of the most popular and often made rice recipe from South India.

Fluffy, savory, lemony, and perfect for leveling up your favorite grain: Greek-Inspired Lemon Rice! Just 1 pot, 5 ingredients, and 25 minutes required for this easy vegan side perfect with Mediterranean-inspired mains.

Easy Lemon Rice (Greek-Inspired)

olive oil

garlic,

dry white basmati rice*

lemon juice ((freshly squeezed))

tsp sea salt

turmeric ((optional for color))

Heat a medium saucepan over medium heat. Once hot, add olive oil and minced garlic. Sauté for about 1 minute until fragrant but still light in color.

Stir in basmati rice and lemon zest. Sauté for 1 more minute.

Add the water, lemon juice, salt, and optional turmeric. Stir well, turn the heat to high, and bring to a boil. Once boiling, cover and reduce the heat to low. Cook for 15-20 minutes until the rice is tender and the liquid is fully absorbed.

Turn off the heat and let the rice rest for a minute or so before fluffing with a fork and serving. If the rice is slightly too toothsome, simply place the lid back on top of the pot and let it rest for 5-10 more minutes — the steam should fully cook it! It’s delicious served with Mediterranean-inspired dishes including falafel, hummus, grilled veggies, bowls, and more.

Store leftover rice in a sealed container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.

This bright and flavorful Greek Lemon Rice recipe is so easy to make with simple ingredients, yet it elevates your rice so, so much.

onion,

rice

Tbsp fresh parsley, chopped

dill

In a medium pot, heat olive oil over...

In a medium pot, heat olive oil over medium heat. Add onion and sauté till it starts to become translucent. Add in garlic and cook for another minute.

Add rice and sauté for 5 minutes, stirring...

Add rice and sauté for 5 minutes, stirring frequently.

Pour in chicken broth and mix well. Bring...

Pour in chicken broth and mix well. Bring to a boil, then reduce heat to medium low, cover, and cook for 20 minutes.

Remove from heat, open the lid and fluff...

Remove from heat, open the lid and fluff rice with a fork. Add in parsley, dill, lemon juice and lemon zest. Mix until well combined.

This lemon rice is the perfect simple, flavorful, and versatile side dish. It&#039;s made with long-grain rice that&#039;s perfectly flavored with chicken broth, lemon juice, and your choice of herb.

Lemon Herb Rice

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Lemon Rice (Tangy Flavorful Rice)

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The most viewed lemon rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine