Everyday KitchenSearch all recipes

Indian · Dinner

Lemon Rice (Chitranna)

VegEasy

Diet: Veg · Vegan

Warm already cooked rice with peanuts and spices. Fold in lemon juice after turning off the heat.

Prep
5 min
Cook
15 min
Total
20 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Yellow lemon rice with peanuts and chilies, beside a cup of tea
Representative lemon rice with peanuts and chilies. The cup of tea is a serving accompaniment, not part of this recipe. Photo credit and licence
0 of 22 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Main ingredients

Liquids

Seasoning and finishing

Equipment

Wide frying pan; slotted spoon; bowl; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare the rice and nuts · About 4 min

  1. Separate the grains of 720 ml cooked rice gently with a fork.

    Check: This recipe starts with cooked rice; cooking raw rice takes additional time.

  2. Heat 2 tbsp neutral oil in the pan over medium heat.
  3. Add 60 ml peanuts.
  4. Stir for 3–4 minutes.

    Check: The peanuts should smell toasted and become lightly browned.

  5. Lift the peanuts into the bowl.
  6. If using cashews, add 1 tbsp cashews, optional to the pan.
  7. If using cashews, fry them for 1–2 minutes until pale gold.
  8. Lift any fried cashews into the bowl.

Make the tempering · About 1 min

  1. Put the leftover portion of 1 tbsp neutral oil into your pan.
  2. Add 1 tsp mustard seeds.
  3. Cook for 30–60 seconds.

    Check: The mustard seeds should pop.

  4. Add 1 tsp split skinned urad dal.
  5. Stir for about 1 minute.

    Check: The dal should turn pale gold.

  6. Carefully put 2 dried red chilies into the pan together with 1 green chili, chopped and 12 curry leaves.

    Check: The curry leaves can splutter.

  7. Stir for 20 seconds.
  8. Turn off the heat.
  9. Stir in 1 pinch asafoetida and ½ tsp turmeric.

Heat and finish · About 5 min

  1. Return the fried nuts together with the cooked rice, then put in ½ tsp salt, adjust to taste.
  2. Stir over medium heat for 3–5 minutes.

    Check: Steam must rise from every part of the hot rice.

  3. Turn off the heat.
  4. Fold in 2 tbsp lemon juice.
  5. Serve promptly.

Tips

  • Timing starts with cooked rice. If using leftovers, use rice cooled promptly and refrigerated for no more than 24 hours; reheat only once.

Substitutions

  • Use cashews instead of peanuts.

Storage

  • Divide Lemon Rice (Chitranna) into small, shallow portions for cooling. Refrigerate Lemon Rice (Chitranna) promptly, ideally within one hour, and finish it within 24 hours.
  • For Lemon Rice (Chitranna), reheat the rice only once; it must steam throughout and reach 74°C / 165°F. Cover Lemon Rice (Chitranna) while reheating and add a little water.

Make ahead

  • Measure tempering ingredients ahead; cook rice on the serving day.

FAQ

Can I use fresh rice?

Yes. Spread it briefly to release steam so the grains stay separate.

Why add lemon last?

High heat dulls its fresh flavour.

How should I store lemon rice (chitranna)?

Divide Lemon Rice (Chitranna) into small, shallow portions for cooling. Refrigerate Lemon Rice (Chitranna) promptly, ideally within one hour, and finish it within 24 hours.

Recipe source and adaptation

Measured home adaptation: Dassana's Veg Recipes: Lemon rice.

Uses prepared rice; rice cooking is excluded from the time.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes