Craving a dish that’s bright, comforting, and bursting with flavor? Look no further than this classic South Indian Lemon Rice, also known as Chitranna! It’s a symphony of textures and tastes – fluffy rice infused with a zesty lemon tang, punctuated by the delightful crunch of roasted cashews. The real magic, however, lies in the ‘chaunk’ or tempering. Aromatic mustard seeds and golden urad dal sizzle in hot ghee, releasing their incredible fragrance and transforming this simple dish into something truly special. Whether you need a speedy weeknight meal, a vibrant lunchbox hero, or an elegant side for a dinner party, this Lemon Rice is your delicious answer.
Ingredients
• 1 cup / 95 g basmati or other long-grain white rice
• 1⅔–2 cups / 400–480 ml water
• 1 teaspoon / 5 ml salt
• 3 tablespoons / 45 ml ghee or sesame oil, divided
• ½ cup / 75 g raw cashew bits or halves
• ½ tablespoon / 7 ml split urad dal
• 1 teaspoon / 5 ml black mustard seeds
• ⅓ teaspoon / 1.5 ml turmeric powder
• ⅓ cup / 80 ml fresh lemon or lime juice
• 3 tablespoons / 45 ml minced fresh cilantro or parsley
• ¼ cup / 25 g fresh or dried shredded coconut, for garnish
Instructions
1. Rinse the rice until the water runs clear. In a saucepan, bring the water to a boil. Stir in the rice, salt, and ½ tablespoon of ghee. Cover, reduce heat to low, and simmer for 20-25 minutes until the rice is tender and water is absorbed. Keep covered and set aside.
2. In a small pan, heat the remaining 2½ tablespoons of ghee over medium-low heat. Add the cashew nuts and stir-fry until golden brown. Remove with a slotted spoon and add them to the cooked rice.
3. In the same pan with the remaining ghee, add the urad dal and black mustard seeds. Fry until the mustard seeds begin to pop and sputter and the dal turns a reddish-brown.
4. Immediately pour this hot tempering over the rice. Add the turmeric powder, fresh lemon juice, and chopped cilantro.
5. Gently fold everything together with a fork or spatula until the rice is evenly yellow and all are well combined. Be careful not to mash the rice grains.
6. Garnish with shredded coconut before serving. Serve warm or at room temperature.
Nutritional Information
• Serving Size: 1
• Calories: 380 kcal
• Carbohydrates: 58g
• Protein: 8g
• Fat: 14g
• (Values are approximate and can vary based on used.)
Pro Tips
• for Perfect Lemon Rice
• Use day-old, cold rice for the best texture. The grains are firmer and less likely to break or become mushy when you mix in the tempering.
• Add the lemon juice only after turning off the heat. This preserves its fresh, zesty flavor and prevents the dish from turning bitter.
• Customize your tempering by adding a pinch of asafoetida (hing), a couple of dried red chilies, or a tablespoon of peanuts along with the urad dal for extra crunch.
• Fluff, don’t stir. Use a fork to gently fluff and mix the rice with the tempering to keep the grains separate and intact.
