Lemon Rice Recipe (Chitranna Rice) | How to make tangy lemon rice | Recipe to make lemon rice with step by step instructions

South Indian style tangy, vibrant and refreshing, vegan, GF, no onion, no garlic Lemon Rice recipe (Chitranna Rice) is made with precooked rice , turmeric, lemon juice and finished with a tempering of mustard seeds, lentils, peanuts and curry leaves.

It comes together under 10 minutes with pre cooked rice on hand, needs a handful of ingredients and makes a great side or even a complete meal by itself!

Enjoy it with Beetroot pomegranate raita, Masala lachha pyaz and roasted papad on the side.

You may check my various rice recipes on the blog –

Pineapple zarda

Chinese vegetable fried rice

Vegetable pulav

Biryani stuffed jacket potatoes

Vangi masala bath

Lemon Rice Recipe (Chitranna Rice), beginners recipe

Lemon Rice are also known as Haridrana,  Elumichai Sadam or nimmakaya pulihora. If you are looking for easy rice recipes that takes just few minutes to make, are lunch box friendly and kid friendly.

This rice recipe is one of the most important part of South Indian community for their travel plans, as it stays fresh for almost 2 days.

Even an amature cook can rustle it up in few minutes. All you have to do is to cook rice or use leftover rice and make tempering.

Mix both nicely, finish it with lemon juice and sprinkle fresh coriander leaves and you are all set for a simple and hearty meal.

Best use of leftover rice in making Lemon Rice Recipe (Chitranna Rice)

This colourful makeover of leftover rice to turn into Lemon rice needs no introduction. Just prepare tempering and you are good to go.

The ingredients which I generally use in lemon rice are fresh curry leaves, green chillies, red chilli, lentils and some fresh coriander leaves along with some peanuts.

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Lemon Rice Recipe (Chitranna Rice)

South Indian style tangy, vibrant and refreshing, vegan, GF, no onion, no garlic Lemon Rice recipe (Chitranna Rice) is made with precooked rice , turmeric, lemon juice and finished with a tempering of mustard seeds, lentils, peanuts and curry leaves.

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Main Course

Cuisine: South Indian

Keyword: Chitranna Rice, Lemon rice recipe, nimmakaya pulihora

Servings: 3

Author: Lata Lala

Ingredients

• 1 cup Leftover cooked rice
• 1 teaspoon Chana Dal / Bengal Gram
• ½ teaspoon Urad Dal
• ½ teaspoon Mustard Seeds/Rai
• 3 tablespoon Peanuts
• 3 Whole dry red chillies
• 2 Fresh green chillies finely chopped
• ½ teaspoon Turmeric Powder
• 3 tablespoon Sesame Oil or any other oil
• 2 tablespoon Lemon Juice
• 1 Sprig of curry leaf
• A pinch of asafoetida/hing
• Salt to taste

Instructions

• We will be using leftover precooked rice for this recipe. If you don't have that you may cook it fresh and keep it to cool down completely.
• Next, prepare tempering by heating sesame oil in a pan. Add peanuts first. Once fried take out in a bowl.
• Next add mustard seeds, once it crackles add urad dal, chana dal, dry red chillies, finely chopped green chillies and curry leaves.
• When the lentils are roasted (brown) then add turmeric powder, asafoetida/hing, fried peanuts and mix well. Switch off the flame.
• Add this tempering to the cooked rice. Taste and adjust the salt accordingly.
• In the last, add freshly squeezed lemon juice, mix everything well, cover with lid  and let it rest for 10 mins to absorb all the flavors before serving.

Notes

1. Here I have used long grain Basmati rice, however you could replace that with any variety of short grain rice like Kolam or Sona Masuri. Quinoa also can be used here.

2. The preferred oil here in this recipe is Sesame oil. Sunflower oil, vegetable oil or clarified butter/ghee could also be substituted here.

3. It's a common practice to consume Lemon Rice at room temperature. Any leftovers, store in refrigerator.

For leftovers, no need to reheat the rice when consuming, just leave it on counter top till it attains room temperature.

4. Make sure to pack your lemon rice at room temperature when travelling or packing it for tiffin box. Otherwise the shelf life will be compromised.

5. If allergic to peanuts nuts, simply omit or substitute with cashew nuts.

Step by step instructions and pictorial presentation to make Lemon Rice Recipe (Chitranna Rice)

We will be using leftover precooked rice for this recipe. If you don’t have that you may cook it fresh and keep it to cool down completely.

Next, prepare tempering by heating sesame oil in a pan. Add peanuts first. Once fried take out in a bowl.

Next add mustard seeds, once it crackles add urad dal, chana dal, dry red chillies, finely chopped green chillies and curry leaves.

When the lentils are roasted (brown) then add turmeric powder, asafoetida/hing, fried peanuts and mix well. Switch off the flame.

Add this tempering to the cooked rice. Taste and adjust the salt accordingly.

In the last, add freshly squeezed lemon juice, mix everything well, cover with lid  and let it rest for 10 mins to absorb all the flavors before serving.

Top Tips

1. Here I have used long grain Basmati rice, however you could replace that with any variety of short grain rice like Kolam or Sona Masuri. Quinoa also can be used here.

2. The preferred oil here in this recipe is Sesame oil. Sunflower oil, vegetable oil or clarified butter/ghee could also be substituted here.

3. It’s a common practice to consume Lemon Rice at room temperature. Any leftovers, store in refrigerator.

For leftovers, no need to reheat the rice when consuming, just leave it on counter top till it attains room temperature.

4. Make sure to pack your lemon rice at room temperature when travelling or packing it for tiffin box. Otherwise the shelf life will be compromised.

5. If allergic to peanuts nuts, simply omit or substitute with cashew nuts.

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