wellhealthorganic.com Lemon Rice: Indulge in the vibrant flavors of Lemon Rice, also known as Chitranna or Nimmakaya Pulihora. This delightful South Indian dish offers a symphony of textures and tastes – from the crunch of fried nuts to the zesty tang of fresh lemon juice, all infused with fragrant herbs and spices. It’s an easy-to-make recipe that never fails to satisfy.
Lemon Rice
Preparation Time: 20 minutes
Cooking Time: 5 minutes
Total Time: 25 minutes
Cuisine: South Indian
Course: Main Course
Diet: Vegan, Vegetarian
Difficulty Level: Easy
Ingredients:
For Cooking Rice:
- 3 to 4 cups cooked rice
- 1.75 to 2 cups water
- ¼ teaspoon salt, or as required
Other Ingredients:
- 1.5 to 2 tablespoons lemon juice, or as required
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 2 dry red chilies, preferably seeds removed
- 1 teaspoon chopped green chilies, or 1 to 2 green chilies, chopped
- 12 to 15 curry leaves
- 1 generous pinch asafoetida (hing)
- ½ teaspoon turmeric powder
- 1 tablespoon cashews, halved or chopped (optional)
- ¼ cup peanuts (optional)
- 3 tablespoons sesame oil (gingelly oil), or any neutral oil
- Salt, as required
Also Read: Hara Bhara Kabab
Instructions:
Soaking Rice:
Give the rice grains a thorough rinse, then soak them in water for 20 to 30 minutes. After soaking, drain off all the water from the rice.
Stove-top Pressure Cooking:
- Cook rice in a 2-liter or 3-liter 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.
- Once pressure settles down on its own, remove the lid and transfer the cooked rice to a plate or bowl.
Note: One heaped cup of rice will yield 3 to 4 cups of cooked rice, the quantity varying based on the type and quality of rice.
Allow the cooked rice to cool down to room temperature.
Cooking Rice in a Pan or Pot:
- Take rice, salt, and 2 cups water in a pan. Cover and simmer until all the water is absorbed, and rice grains are tender and fluffy.
- If the water dries up before rice is fully cooked, add some hot water and continue cooking.
- Transfer the cooked rice to a tray or bowl to cool.
Instant Pot Method:
- 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, then do a quick pressure release.
- Transfer the cooked rice to a plate or bowl to cool.
Frying Nuts:
- Heat 2 tablespoons sesame oil in a small frying pan. Fry peanuts until crunchy, then set aside.
- In the same oil, fry cashews until golden. Remove and set aside.
- Add 1 tablespoon sesame oil to the same pan. Keep the flame low.
- Add mustard seeds and let them crackle. Then add urad dal and fry until golden.
- Next, add red chilies, chopped green chilies, and curry leaves. Sauté briefly until red chilies change color.
- Switch off the heat and add asafoetida and turmeric powder. Mix well.
Making Lemon Rice:
- Immediately pour the tempering mixture over the cooked and cooled rice. Add fried peanuts and cashews, lemon juice, and salt. Mix thoroughly.
- Cover the bowl or pan and let the flavors blend for 4 to 5 minutes.
Also Read: Dal Tadka
Serving:
- Garnish with chopped coriander leaves (cilantro) if desired.
- Serve Lemon Rice with pappadums, a side vegetable salad, or coconut chutney.
Serving Suggestions:
- Lemon Rice is ideal for packing in a tiffin box or as a picnic lunch item since it can be served at room temperature.
- Enjoy it as a light lunch or breakfast too.
Storing:
- Leftovers can be stored in the refrigerator for a day. However, it’s recommended to consume Lemon Rice within a day for freshness.
Notes:
Rice: Any non-sticky variety works well, and leftover cooked rice can be used.
Spices and Lentils: Mustard seeds, red or green chilies, urad dal, and asafoetida are key ingredients. Ginger can also be added for extra flavor.
Herbs: Curry leaves add aroma, but coriander leaves can be used as a substitute.
Nuts: Cashews and peanuts provide texture; either can be used.
Lemons: Fresh and ripe lemons/limes are recommended.
Oil: Sesame oil is traditional, but other neutral oils can be substituted.
Gluten-Free Version: Skip asafoetida or use a gluten-free variety.