Lemon rice is one of the easiest rice recipes that gets prepared in a fair 10 minutes! It is made by blending cooked rice with the tempering of whole spices, nuts, and curry leaves.
This south Indian lemon rice is a portion of a regular feast in Karnataka and it is known as Chitranna in the Kannada language.
Why You’ll Love This Lemon Rice Recipe?
Quick to make: As I said, you’ll require just 10 minutes to get ready this Indian lemon rice (in case you have cooked rice ready).
Easy to make: No abilities are required to make this basic rice dish. Even a beginner can make it without fail. You just need to make a treating and blend it with cooked rice.
Pack in a lunch box: Make rice a day before and keep it prepared in the fridge. And in the morning, quickly whip up this Indian lemon rice to pack into a kid’s or adult’s lunch box. It tastes great on its possess. But you can pack yogurt, pickle, salad, or papad to go with it.
Good as a travel food: You can pack it for a road trip or train travel as it remains good all through the day and it tastes great at room temperature.
Taste & Flavor: This lemon rice has a gentle flavor (spice level can be balanced) with a fragile tang from the lemon. You’ll get a crunch of nuts in each bite.
Ingredients:
3 cups Cooked rice, and 1 cup of raw rice give around 3 cups of cooked rice
2 tablespoons Oil
½ teaspoon Mustard seeds
½ teaspoon Urad dal (part, skinless black gram)
¼ cup Peanuts
2 tablespoons Cashew nuts
1 Dried red chilies
2 Green chilies, slit
10 Curry leaves
½ teaspoon Turmeric powder
½ teaspoon Salt, or less if cooked rice is already salted
1 ½ tablespoons Lemon juice, freshly squeezed
How To Make Indian Lemon Rice?
1) Warm oil in a pan on medium heat. Once hot add mustard seeds and let them splutter.
2) Add urad dal and saute until they turns light brown.
3) Include peanuts and cashews.
4) Fry while mixing continually until nuts turn golden brown.
5) Add green chilies, curry leaves, and dried red chili.
6) Saute for 30-40 seconds or until chilies have a few blisters.
7, 8) Add turmeric powder and stir.
9, 10, 11) Include cooked rice, salt and lemon juice.
12) Toss the rice tenderly to blend everything well and cook for 2-3 minutes or until the rice is heated through. At that point turn off the stove.
Expert Tips
Never add lemon juice to hot tempering otherwise it will lose its fragile lemon flavor and change the lemon’s tangy flavor to slightly bitter.
Instead of lemon juice, you can use limes as well. But diminish the amount if using limes as they are a bit more tangier than lemons.
Storage: You can store this in the fridge for up to 2 days in an airproof holder. But if you’ve made it using extra rice (a day old) at that point it is not advisable to store it again in the refrigerator. In that case, make the required amount and devour all.
Adjust the salt amount if your cooked rice already has salt in it. Lemon rice in a black bowl.
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