Lemon Rice Recipe (Chitranna)

Method8 steps · about 35 min

1. 1

   Step 1: Skip raw-rice cooking if using the separate four cups ready cooked rice. Otherwise rinse the 1½ cups dry aged rice in separate water and drain. Choose one plain-rice method: ORDINARY POT with three cups water, bring to a rolling boil then cook covered over medium until fully cooked, about fifteen minutes; STOVETOP PRESSURE with 2½ cups water, cook to one whistle then let pressure drop fully; or INSTANT POT with 1¾ cups water, HIGH five minutes then open only once pressure has dropped fully, following the device instructions.

   Ordinary-pot plain rice cooking only · 15 minUses 1½ cup dry rice only home-cooked route · one plain rice water 3 ordinary or 2½ stovetop pressure or 1¾ Instant Pot · rinsing water, drain and discard

2. 2

   Step 2: Use only the chosen home-cooked rice from 1 or four cups ready cooked rice. Let it cool and fluff gently before adding lemon; do not add both rice supplies.

   Uses four cups ready-cooked rice only if dry route skipped · only if raw rice route chosen, same cooked batch

3. 3

   Step 3: If using raw nuts, heat only the first half tablespoon from the two-tablespoon oil supply and fry the quarter cup peanuts or cashews golden and aromatic. Reserve them on a plate and wipe the pan. If using ready roasted nuts, skip frying and reserve that same quarter cup for 8.

   Uses first ½ tbsp oil only if frying raw nuts · quarter cup raw nuts only if choosing frying

   
4. 4

   Step 4: Add only remaining 1½ tbsp oil if nuts were fried, or the whole two tablespoons if their frying step was skipped. Add mustard and optional urad/chana dal (1½ tsp) and fry over medium 2–3 minutes until golden and aromatic.

   Uses remaining 1½ tbsp oil after the raw nuts or all 2 tbsp if ready-roasted nuts chosen · 0.75 tsp mustard seeds · 1½ tsp chana dal · 1 tsp urad dal

5. 5

   Step 5: Add ginger (0.5 tbsp) and curry leaves (1–2 sprig) with chosen two green chilies or two dried red chilies or both. Fry 30–60 seconds until leaves are crisp and aromatic.

   Uses two green chilies if chosen · two dried red chilies instead or alongside green chilies if both chosen · 0.5 tbsp ginger · 1–2 sprig curry leaves · same remaining oil and dal stocks

6. 6

   Step 6: Stir in optional hing, turmeric (0.5 tsp) and initial salt (0.5 tsp) (omit that salt if the rice is already salted). Carefully add only the separate three tablespoons tempering water to the adequately sized pan and cook until it evaporates and the dal softens. For very soft dal add only the separate optional extra three tablespoons water and cook it away. Turn off.

   Uses 0.5 tsp turmeric · 0.5 tsp salt · 1 pinch asafoetida · 3 tbsp water · 3 tbsp water · same selected chilies/aromatics

7. 7

   Step 7: Mix the same cooled rice from 2 with the finished tempering and only the first two tablespoons from the 2–3 tbsp lemon/lime juice supply. Add juice off heat, not to very hot rice.

   Uses first two tablespoons from 2–3 tbsp lemon stock · same home-cooked or ready-cooked rice, one selected batch · same seasonings and water fully evaporated, heat off

8. 8

   Step 8: Taste the same finished rice. Use only any remaining up to one tablespoon from the original lemon stock, then separate extra juice/salt (to taste) only if still needed. Garnish with the reserved fried nuts from 3 or the same quarter cup ready roasted nuts if 3 was skipped. Serve as desired with prepared accompaniments.

   Uses only remaining up to one tablespoon from same 2–3 tbsp stock · extra salt only to taste finished lemon rice · extra lemon juice only if the listed remaining juice insufficient to taste · same quarter cup ready-roasted nuts only if raw-nut step 3 skipped · same rice with initial two tablespoons juice · only if raw nuts were fried 3, no fresh quarter cup nuts