This South Indian lemon rice goes by the name chitranna & is ready under 10 mins. Precooked rice is mixed with fresh lemon juice and an aromatic tempering made with spices, herbs and lentils. Recipe includes instructions for stovetop and instant pot.

Recipe Snapshot

  • Prep time: 2 minutes
  • Cook time: 25 minutes
  • Total time: 27 minutes
  • Yield: 3 · 3 to 4
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • 1½ cups raw rice - uncooked ((or 4 cups cooked rice, use aged basmati or read notes for short grain))
  • 2 tablespoon oil ((coconut, gingelly or any other))
  • ¼ cup peanuts (or cashews (raw or roasted))
  • ¾ teaspoon mustard seeds
  • 1½ teaspoon chana dal ((Bengal gram, optional))
  • 1 teaspoon urad dal ((skinned black gram, optional))
  • 2 green chilies ((slit or 2 dried red chilies broken or use both))
  • ½ tablespoon ginger ((peeled and finely chopped))
  • 1 to 2 sprigs fresh curry leaves
  • ½ teaspoon organic turmeric powder ((haldi))
  • ½ teaspoon salt ((adjust to taste))
  • 1 pinch hing ((asafoetida) (optional))
  • 2 to 3 tablespoons lemon juice (or lime juice as needed (1 medium lemon))

Method

Stovetop Lemon Rice

  1. Omit this if you have precooked rice - Add raw rice to a strainer and rinse under running water. Transfer to a pot and pour water (read notes). Bring to a rolling boil and reduce the heat to medium. Cook covered until the rice is cooked through. (takes me 15 mins)
  2. Cool the rice completely & fluff with a fork.
  3. Pour ½ tablespoon oil to a pan and add the nuts. Fry them on a medium heat, until golden and aromatic. Remove to a plate and reserve aside to garnish. wipe down with a kitchen paper.
  4. Pour the remaining oil and add mustard, urad dal & chana dal. Fry on a medium flame until the dal turns golden & aromatic. (for 2 to 3 mins)
  5. Add ginger, green chilis, red chilies(optional) and curry leaves. Fry them until the leaves turn crisp for about 30 seconds.
  6. Stir in hing, turmeric and salt. Immediately pour 3 tbsps water & mix. Cook until the water evaporates and the lentils soften. (If you want the dal very soft, add 3 tbsps more and cook down). Turn off the stove.
  7. Add the cooled rice and squeeze the lemon juice. Give a good mix.
  8. Taste test to adjust salt and lemon. Garnish with roasted nuts. Serve lemon rice with plain yogurt, papad or pickle.

Instant Pot Lemon Rice

  1. Add 1½ cups basmati rice to a strainer & rinse under running water. Press the saute button and pour 2 tablespoons oil to the steel insert. Add ¼ cup peanuts or cashews and fry until golden. Remove to a plate.
  2. Add 1½ tsp chana dal, 1 tsp urad dal, ¾ tsp mustard seeds, 1 to 2 slit green chilies & 1 sprig curry leaves. Fry until lightly golden. Stir in ½ tbsp ginger, pinch of hing and ½ tsp turmeric.
  3. Pour 1¾ cups water and add ½ tsp salt. Deglaze the pot and add rice. Mix well.
  4. Secure the lid & position the steam release vent to sealing position. Press the PRESSURE COOK button and set the timer to 5 mins.
  5. When the IP finishes (it beeps), wait for 5 mins and release the pressure manually with a long spoon (move the steam release handle from sealing to venting)
  6. Remove the steel insert to the counter and let cool down for 2 to 3 mins. Taste test and sprinkle more salt if required. Pour the lemon juice all over and mix gently.
  7. Garnish lemon rice with roasted nuts and serve with yogurt.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.