lemon rice recipe

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

mustard seeds

peanuts (or cashews)

turmeric powder

green chili

curry leaves

((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

A simple and delicious leftover rice recipe, the perfect way to enjoy the grains from yesterday, and also boost its nutrition. 

Leftover Rice Recipe, Indian Style (Vegan and  Vegetarian friendly)

rice

black mustard seeds

tbsp curry leaves

red chillies

turmeric

salt

onion

carrots (you can also add other vegetables

spring onions

lemon

ghee

Heat some oil in a pan, on medium to high heat.

Add mustard seeds, curry leaves and dried chillies to a pan.

When the mustard seeds start to crackle, add the onions and carrots, and cook it for a little while, until the onions become slightly transparent. It will take about 3-4 minutes.

Add the leftover rice to the pan and mix everything nicely, so that vegetables and spices are spread evenly.

Add turmeric and salt, mix everything nicely.

At the very end, add spring onions or any other herbs, if using. Cook for a couple more minutes.

Add the lemon juice, just before serving. Serve hot.

This Greek lemon rice is ready in 30 minutes. The lemon and garlic add a lot of flavor to this Greek-inspired dish, which can be served on the side or as the main meal!

Greek Lemon Rice Recipe

Basmati rice

olive oil

onion (finely diced)

garlic (minced)

tsp Kosher salt

lemons (juice of)

water

parsley (chopped)

Rinse the rice a few times to get rid of the excess starch. Set aside.

In a large saucepan, heat some olive oil. Sauté the onion until translucent. Add in the garlic ad cook for a minute.

Add the rice and sauté for a minute. Season with salt and add the lemon juice and water.

Bring to a simmer, cover and cook for 20 minutes until the water is absorbed and the rice is tender. Turn the heat off and keep the lid on. Let the rice sit for 5 minutes. Fluff with a fork and serve.

Fluff with a fork and serve. Garnish with parsley if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1643241954/h5fyiagesw3euyxcjfyb.mp4

This Greek lemon rice recipe is ready in 30 minutes. The lemon and garlic add a lot of flavor to this Greek rice which can be served as a side dish but you might just want to have it on its own!

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