Lemon Rice Recipe (Chitranna)
Recipe: https://recipestripper.com/recipes/a07ec43b-ac8d-4645-910a-f598c08b6253
Original source: https://www.vegrecipesofindia.com/lemon-rice/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2020/12/lemon-rice-2.jpg

Lemon Rice, also known as Chitranna or Nimmakaya Pulihora, is a South Indian rice dish made with cooked rice, lemon juice, nuts, herbs, and spices. The tempering and the lemon juice adds a nice tang as well as crunch, making it a simple and flavorful rice dish.
Yield: 3
Prep time: PT20M
Cook time: PT5M
Total time: PT25M

Ingredients
- 1 cup rice ((heaped) or 3 to 4 cups cooked rice)
- 1.75 to 2 cups water
- ¼ teaspoon salt (or add as required)
- 1.5 to 2 tablespoons lemon juice (or add as required)
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal ((spilt and skinned black gram))
- 2 dry red chilies (- preferably seeds removed)
- 1 teaspoon chopped green chilies (or 1 to 2 green chillies - 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)

Instructions
1. [Soaking rice] Rinse rice grains a couple of times and soak in enough water for 20 to 30 minutes.
2. [Soaking rice] Then drain all the water from the soaked rice.
3. [Stove-top pressure cooking] Cook rice in a 2-litre or 3-litre 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.
4. [Stove-top pressure cooking] When the pressure settles down on its own in the cooker, remove the lid. Remove the cooked rice in a plate or in a bowl.
5. [Stove-top pressure cooking] 1 heaped cup rice will yield 3 to 4 cups rice. This will depend on the type and quality of rice.
6. [Stove-top pressure cooking] Let the cooked rice become warm or cool at room temperature
7. [Cooking rice a pan or pot] Take rice, salt and 2 cups water in a pan. Cover and simmer until all the water has been absorbed and rice grains are tender and fluffy.
8. [Cooking rice a pan or pot] Do keep a check when rice is simmering and if the water has dried leaving the rice grains undercooked, add some more hot water and continue to cook.
9. [Cooking rice a pan or pot] Place the cooked rice in a tray or bowl to cool it.
10. [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.
11. [Instant pot method] Pressure cook for 5 minutes on high. Do a quick pressure release after 5 minutes.
12. [Instant pot method] Empty the cooked rice in a plate or bowl to cool at room temperature.
13. [Frying nuts] In a small frying pan, heat 2 tablespoons sesame oil. First fry the peanuts until crunchy and then set them aside.
14. [Frying nuts] In the same oil, then fry cashews until golden. Remove and set aside.
15. [Frying nuts] Now add 1 tablespoon sesame oil in the same pan. Keep the flame to a low.
16. [Frying nuts] Add the mustard seeds and let them crackle. Once the mustard seeds begin to crackle, add the urad dal.
17. [Frying nuts] Fry until the urad dal turns golden. Fry everything on a low flame, so that the lentils do not burn.
18. [Frying nuts] Then add the red chilies, green chilies (chopped) and curry leaves. Sauté for a few seconds until the red chilies change color.
19. [Frying nuts] Switch off the heat and add the asafoetida and turmeric powder. Mix very well
20. [Making lemon rice] Immediately pour this tempering mixture on cooked and cooled rice. Add the fried peanuts and cashews, lemon juice, salt. Mix very well.
21. [Making lemon rice] Keep the bowl or pan covered for the flavors to blend for 4 to 5 minutes.
22. [Making lemon rice] Then serve the lemon rice.
23. [Making lemon rice] While serving you can choose to garnish chitranna with some chopped coriander leaves (cilantro).
24. [Serving suggestions] Serve lemon rice with pappadums or with a side vegetable salad or even coconut chutney also goes great with this dish.
25. [Serving suggestions] It can also be packed in the tiffin box. As lemon rice can be served at room temperature, it also makes a great picnic lunch item. It’s a light dish and you can have it as a light lunch or breakfast too.
26. [Storing] Leftovers can be stored in the refrigerator for a day. Leftover rice is not good for health, so I suggest to finish the lemon rice in a day.