Lemon rice: Lemon Rice additionally referred to as chitranna or nirmanakaya pulihora is a crunchy, flavorful, and tangy dish that is simple to make and tastes so appropriate. Lemon juice, fried nuts, fragrant herbs, and spices integrate flawlessly to provide this steamed rice a fantastic spicy, tangy, and nutty taste. The nuts upload a crunch for the precise rice dish texture. This vegan lemon rice recipe is positive to turn out to be one of your favorite rice dishes.
About this recipe
This is one of the maximum famous and generally made rice recipes from South Indian cuisine. I actually have had lemon rice in lots of eating places or even in some South Indian temples.
Easy to make, my lemon rice recipe consists of an aggregate of fried mustard seeds, urad dal (black gram), chilies (warm inexperienced peppers), herbs, and spices.
This fried tempering aggregate is then poured over steamed rice. Fried peanuts and cashews are introduced, alongside lemon juice, and the whole lot is blended together.
You could make chitranna with freshly cooked rice or maybe with leftover rice. The peanuts and cashews upload crunch to this tangy and fragrant chitranna recipe.
I choose to completely prepare dinner with rice. You can prepare dinner rice grains al dente in case you opt for that texture. Apart from Fried Rice, Pulao, or Biryani, in all different rice recipes, I choose to prepare dinner rice grains completely.
How to make Lemon Rice
Lemon Rice Recipe
- ▢1 cup rice (heaped) or three to four cups cooked rice
- ▢1.seventy five to two cups water
- ▢¼ teaspoon salt or upload as required
- Other Ingredients
- ▢1.five to two tablespoons lemon juice or upload as required
- ▢1 teaspoon mustard seeds
- ▢1 teaspoon urad dal (spilled and skinned black gram)
- ▢2 dry purple chilies – ideally seed removed
- ▢1 teaspoon chopped inexperienced chilies or 1 to two inexperienced chilies – chopped
- ▢12 to fifteen curry leaves
- ▢1 beneficiant pinch asafoetida (hing)
- ▢½ teaspoon turmeric powder
- ▢1 tablespoon cashews – halved or chopped (optional)
- ▢¼ cup peanuts – optional
- ▢three tablespoons sesame oil (gingelly oil) or any impartial oil
- ▢salt as required
- Rinse rice grains in multiple instances and soak them insufficient water for 20 to 30 mins.
- Then drain all of the water from the soaked rice.
- Stove-Top Pressure Cooking
- Cook rice in a 2-liter or three-liter strain cooker with salt and 1.seventy five to two cups water for two to a few whistles or eight to ten mins on medium to medium-excessive warmth.
- When the strain settles down on its personal withinside the cooker, take away the lid. Remove the cooked rice on a plate or in a bowl.
- 1 heaping cup of rice will yield three to four cups of rice. This will rely upon the sort and first-rate of rice.
- Let the cooked rice turn out to be heat or cool at room temperature
- Cooking Rice A Pan Or Pot
- Take rice, salt, and a couple of cups of water in a pan. Cover and simmer till all of the water has been absorbed and rice grains are gentle and fluffy.
- To preserve a take a look at while rice is simmering and if the water has dried leaving the rice grains undercooked, upload a few extra warm glasses of water and maintain to prepare dinner.
- Place the cooked rice in a tray or bowl to chill it.
- Instant Pot Method
- Add rice, salt, and 1 or 1.25 cups water (relying on rice kind and first-rate) withinside the metallic insert of a 6 quart IP.
- Pressure prepare dinner for five mins on excessive. Do a brief strain launch after five mins.
- Empty the cooked rice in a plate or bowl to chill at room temperature.
- Frying Nuts
- In a small frying pan, warm 2 tablespoons of sesame oil. First, fry the peanuts till crunchy after which set them aside.
- In the identical oil, then fry cashews till golden. Remove and set aside.
- Now upload 1 tablespoon sesame oil withinside the identical pan. Keep the flame to a low.
- Add the mustard seeds and allow them to crackle. Once the mustard seeds start to crackle, upload the urad dal.
- Fry till the urad dal turns golden. Fry the whole lot on a low flame, in order that the lentils do now no longer burn.
- Then upload the purple chilies, inexperienced chilies (chopped), and curry leaves. Sauté for some seconds till the purple chilies alternate color.
- Switch off the warmth and upload the asafoetida and turmeric powder. Mix very well
- Making Lemon Rice
- Immediately pour this tempering aggregate on cooked and cooled rice. Add the fried peanuts and cashews, lemon juice, salt. Mix very well.
- Keep the bowl or pan blanketed for the flavors to the mixture for four to five mins.
- Then serve the lemon rice.
- While serving you could pick to garnish chitranna with a few chopped coriander leaves (cilantro).
- Serving Suggestions
- Serve lemon rice with pappadums or with a facet vegetable salad or maybe coconut chutney additionally is going splendid with this dish.
- It also can be packed withinside the tiffin box. As lemon rice may be served at room temperature, it additionally makes a splendid picnic lunch item. It’s a mild dish and you could have it as a mild lunch or breakfast too.
- Leftovers may be saved withinside the fridge for an afternoon. Leftover rice isn’t always appropriate for health, so I advocate to complete the lemon rice in an afternoon.
Rice: Any non-sticky type of rice may be introduced. If if you overcook the rice and that they turn out to be lumpy, then do now no longer worry. Simply wreck the lumps while the rice grains are cooled. Leftover rice works excellently withinside the recipe. Add approximately three to four cups of leftover cooked rice.
Spices and lentils: Spices like mustard seeds and both dry purple chilies or inexperienced chilies are essential. You can nonetheless allow a cross of urad dal and asafoetida (hing) if they’re now no longer to be had to you. About 1 teaspoon of finely chopped ginger additionally uploads a great taste to the chitranna recipe.
Herbs: Curry leaves upload a completely unique aroma. If you discover it tough you purchased them, then you could bypass them. You also can upload coriander leaves (cilantro).
Nuts: Both cashews and peanuts upload a whole lot of texture and crunch in lemon rice. You also can simply use one sort of nut. Do now no longer use nuts like almonds, pistachios, pecans, walnuts, and many others because the authenticity of the recipe might be lost.
Lemons: Use lemons or limes which might be ripe and fresh.
Oil: The oil is historically utilized in sesame oil crafted from wooden pressed uncooked sesame seeds. This sesame oil additionally referred to as gingelly oil could be very one of a kind from the south-Asian toasted sesame oil. If you do now no longer have sesame oil, then sincerely use sunflower oil, peanut oil, avocado oil, grapeseed oil, or any impartial oil.
Gluten-loose version: To make gluten-loose lemon rice sincerely bypass the asafetida or use a gluten-loose asafetida.