Easy Lemon Rice using Leftover Rice

When life gives us lemons or citrus of any kind, we somehow always want to make something with them. Winter and Spring is peak citrus season in most parts of the world and besides using them in lemonade, cocktails, cakes, chutneys and marinades, I love to use them in this simple Lemon Rice. While technically, the nimbu we get in India is a lime, this popular ‘tiffin’ recipe is still called Lemon rice instead of lime rice.

But let’s keep the etymology aside since there are many varieties of citrus fruits in the world. Whether you use limes or lemons, you can make this quick rice in a jiffy. All you need are some Indian pantry staples.

Lemony, Nutty, Savoury and Unctuous

Whenever I have leftover rice in the fridge and am short on time to prepare a meal, this dish is one of my favourite things to make. It only takes 10 to 15 minutes and results in a delicious wholesome dish that is bright and has great texture. Pair it with a quick salad or a fried egg and lunch (or even dinner) is sorted. I like to add peanuts and cashews in this lemon rice but you could also just use urad dal and chana dal in the tadka. Mustard, dried red chilli and kadi patta compliment the citrus juice and the salt ties everything together. All you need is a brilliant yellow colour thanks to the turmeric that is bloomed in the oil just briefly before adding the lime juice.

This lemon rice or Chitranna is a south Indian dish that hails from Karnataka and has various iterations, some using raw mango and others using onions. I am yet to try those varieties but meanwhile this simple turmeric stained Lemon rice is something I find myself craving and making every few weeks.

Here’s how I make this quick and simple Lemon Rice using leftover rice

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time 15 minutes

Equipment: A kadhai or pan with a lid, citrus press of any kind (optional)

Ingredients

• Chawal / Cooked Rice, 2 to 3 cups (use any Indian variety)
• Moonghphali ka Tel/ Peanut Oil or any Vegetable Oil, 2 to 3 tbsp
• Moongphali / Raw Peanuts, 1/4 cup (Use any nuts of lentils to add crunch)
• Kaju / Raw Cashews, 2 tbsp Or Raw Chana dal, 1 tbsp (optional) Or Raw Urad dal, 1 tbsp (optional)
• Rai or Sarson / Mustard Seeds, 1 tsp
• Sookhi Lal Mirch / Dried Red Chilli, 1 to 2
• Kadi Patta / Curry leaves, fresh or dried, 1 sprig or 1 tbsp worth
• Namak / Salt to taste, I used 1 1/2 tsp
• Haldi / Turmeric powder, 1/2 tsp
• Nimbu ka ras / Lime or Lemon juice, 1/8 cup

How to make Lemon Rice or Chitranna inspired rice dish

Start by gathering all ingredients. In case you don’t have cooked rice, start by cooking some rice using your preferred method and once done, spread it on a large plate or baking tray. Let the cooked rice cool while you prepare the tempering for this easy lemon rice.

If refrigerated, take out whatever citrus (lime or lemon) you are using, out of the fridge so that it comes closer to room temperature. You can extract more juice out of a citrus by rolling it on the countertop and if it’s room temperature. If you can, bring limes or lemons out of the fridge earlier.

Cut the limes or lemons in half and squeeze them using a citrus press (if using) to extract at least 1/8th cup of juice. Add 2 tablespoons of water to the juice and keep aside.

Fry the Peanuts

Place a large kadhai or pan on medium heat. Once hot, pour a few tablespoon of peanut or vegetable oil. Once the oil is hot and you can see it shimmering, add in raw peanuts.

Stir and cook the peanuts till they become darker, another 4-6 minutes.

Prepare the lemon tempering

In the same hot oil, add in a teaspoon of mustard seeds and wait till it starts crackling. Once you hear the mustard seeds crackle, add in any additional nuts like cashews or lentils like urad or chana dal. Stir and cook till you see the colour of the nuts or lentils change to golden.

Next, add in curry leaves, dried red chilli and cook for a couple of minutes. Reduce heat to low and add in haldi/ turmeric powder and salt. Give it a quick stir and add in the lemon juice and water mix before the turmeric starts to burn. Adding the liquid will create splash and steam so be careful. Stir the mix and you have your tempering. Let the liquid come to a gentle simmer but don’t let it boil for too long.

Mix and Make Lemon Rice

Finally, add in the cooked rice to the tempering and mix until all the rice is coloured yellow with the tempering. Toss till the peanuts and tempering are evenly distributed throughout the rice.

Shut the heat and cover with a lid to let the rice steam and absorb all the liquid.

Let the Lemon rice rest for 3-5 minutes and serve warm or pack for tiffin!

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