Lemon Rice (Tangy Flavorful Rice)

Lemon Rice likewise alluded to as Chitranna or Nimmakaya Pulihora in a couple of South Indian dialects is a crunchy, delightful, scrumptious and tart dish that is not difficult to make and tastes so great. Lemon juice, broiled nuts, sweet-smelling spices and flavors consolidate impeccably to give this steamed rice an astonishing hot, tart and nutty flavor. The nuts add a mash for the ideal rice dish surface. This vegetarian lemon rice recipe makes certain to become one of your #1 rice dishes.

What is Lemon Rice
This is one of the most famous and normally made rice recipes from the South Indian food. I have had lemon rice in numerous cafés and, surprisingly, in a couple of South Indian sanctuaries.
Simple to make, my lemon rice recipe incorporates a combination of broiled mustard seeds, urad dal (dark gram), chilies (hot green peppers), spices and flavors.
This broiled treating blend is then poured over steamed rice. Broiled peanuts and cashews are added, alongside lemon juice, and everything is combined as one.

You can make chitranna with newly cooked rice or even with extra rice. The peanuts and cashews add mash to this tart and fragrant chitranna recipe.
For the rice you can decide to utilize any assortment of non-tacky rice that you like or is a staple in your kitchen. Long grained fragrant rice like Basmati rice additionally function admirably in the recipe.

Fixings
For Cooking Rice
▢1 cup rice (loaded) or 3 to 4 cups cooked rice
▢1.75 to 2 cups water
▢¼ teaspoon salt or add as required
Different Fixings
▢1.5 to 2 tablespoons lemon squeeze or add as required
▢1 teaspoon mustard seeds
▢1 teaspoon urad dal (spilt and cleaned dark gram)
▢2 dry red chilies – ideally seeds eliminated
▢1 teaspoon slashed green chilies or 1 to 2 green chillies – hacked
▢12 to 15 curry leaves
▢1 liberal squeeze asafoetida (hing)
▢½ teaspoon turmeric powder
▢1 tablespoon cashews – divided or hacked (discretionary)
▢¼ cup peanuts – discretionary
▢3 tablespoons sesame oil (gingelly oil) or any impartial oil
▢salt as require

Bit by bit Guide
The most effective method to make Lemon Rice
Cook Rice
1. First wash 1 cup stacked rice two or multiple times and afterward absorb sufficient water for around 20 to 30 minutes. You can utilize short grained rice or a long grained rice like basmati.

In my bit by bit photograph guide, I have added short grained rice. In the video, basmati rice is utilized.

Absorbing rice water in a steel bowl to make chitranna or lemon rice.

2. Then, at that point, channel all the water from the doused rice. Add rice in a 2-liter or 3-liter burner pressure cooker. Add ¼ teaspoon salt or add salt as required.
3. Add 1.75 to 2 cups water.
4. Pressure cook rice for 8 to 10 minutes or for 2 to 3 whistles on a medium to medium-high intensity. At the point when the strain settles down on its own in the cooker, then just open the cover.

Dish technique: Take rice, salt and 2 cups water in a skillet. Cover and stew until all the water has been consumed and rice grains are delicate and feathery. Check when the rice is stewing and assuming the water has evaporated with rice grains half-cooked, add some more high temp water and keep on cooking.

Moment Pot technique: Add rice, salt and 1 or 1.25 cups water (contingent upon rice type and quality) in the steel supplement of a 6 quart IP. Pressure cook for 5 minutes on high. Do a speedy strain discharge following 5 minutes.

5. Void the cooked rice in a bowl or plate and put away with the goal that it turns out to be warm or cool at room temperature. You can likewise cushion the cooked rice and let it cool in the actual cooker.

1 loaded cup of crude rice will yield 3 to 4 cups of cooked rice. Nonetheless, this can very contingent upon the kind of rice.

6. Press juice from 1 lime or 1 little lemon into a little bowl. You will require around 1.5 to 2 tablespoons lime or lemon juice.

Crushing lemon juice to make lemon rice recipe
Sear Nuts

7. Heat 2 tablespoons sesame oil in a skillet. Add ¼ cup peanuts. The sesame oil that is added is produced using crude sesame seeds and is otherwise called gingelly oil. It has an entirely unexpected flavor and smell than the south-asian toasted sesame oil.

On the off chance that you don’t have sesame oil, then, at that point, add sunflower oil, canola oil, avocado oil, nut oil or grapeseed oil.

In the event that you have broiled peanuts prepared, you can give a miss to this step. I once in a while have extra broiled peanuts in the storage space to be had as a tidbit or to be included recipes like these.

8. Broil the peanuts on a low to medium intensity until they become brilliant and crunchy.

9. Eliminate and save.

10. In a similar container add 1 tablespoon cashews.

11. Broil cashews until they become brilliant. Put away.

12. Presently add 1 tablespoon sesame oil in a similar container. At the point when the oil becomes hot, bring down the intensity and add 1 teaspoon mustard seeds.

13. At the point when the mustard seeds started to pop, then, at that point, add 1 teaspoon urad dal (spilt and cleaned dark gram).

I don’t add chana dal (split and cleaned bengal gram) to my lemon rice recipe, however if you need to add these, absorb the lentils high temp water for 20 to 30 minutes. Channel the water and afterward add them to the oil at this step.

13. On a low intensity, broil the urad dal till they become brilliant.

14. Next add 12 to 15 curry leaves, 1 teaspoon cleaved green chillies and 2 dry red chilies (ideally seeds eliminated).

15. Sauté for certain seconds until the red chilies change tone.

16. Switch off the intensity and add ½ teaspoon turmeric powder and 1 liberal squeeze asafetida (hing).

17. Blend well overall.

Make Lemon Rice
18. Presently pour this treating combination in the cooked rice.

19. Add the broiled peanuts and cashews.

20. Add lemon juice – around 1.5 to 2 tablespoons.

21. Add salt as required.

22. Blend well overall.

23. Really take a look at the taste and add more lemon squeeze or salt on the off chance that you like. Keep the lemon rice or chitranna covered for the flavors to mix for 4 to 5 minutes.

24. Serve lemon rice with papaddums or vadams and coconut chutney or simply have it plain. You might pack lemon rice in tiffin or for a movement venture.

Serving Ideas
Serve chitranna with pappadums or with a side vegetable plate of mixed greens or even Coconut Chutney likewise goes perfectly with this dish.

It can likewise be made as a tiffin box. As lemon rice can be served at room temperature, it likewise makes an incredible excursion lunch thing. It’s a light dish and you can have it as a light lunch or breakfast too.

Make Ahead and Putting away
In the event that you have any extras, store in the cooler for a day. Extra rice isn’t great for wellbeing and may not suit certain individuals wellbeing wise.

So I recommend to complete the lemon rice in a day. Consequently I likewise recommend not to make an enormous group of lemon rice to freeze or refrigerate.

Enjoy 😋