Lemon rice, known as Chitranna in the local language, is aSouth-Indian rice based recipe. It is a very simple dish that usescooked rice and a tiny bit of seasoning to make it flavorful.
How to Make Lemon Rice in Stovetop Pressure Cooker
Start by rinsing the rice and soaking it in water for 15 minutes.
Once the rice is properly soaked, boil it in a pressure cooker for 2 whistles. If you are using an open vessel, then boil the rice for 15 minutes. Make sure to not overcook the rice and remove any excess water if left.
Once the rice is cooked, let it cool down to room temperature.
Next, heat oil in a pan. Add the mustard seeds, curry leaves, dry redchilies, and hing. Saute.
Next add the peanuts and saute.
Once the peanuts are about 80% done, add the minced garlic. Saute forabout a minute.
Add the turmeric powder, chili powder, and salt next. Saute.
Add the lemon juice and saute for a few seconds.
Lastly, add the boiled rice and mix properly. Lower the flame and saute for 1-2 minutes.
Serve hot with Indian pickle.
How to Make Lemon Rice in Instant Pot
Rinse and soak the rice for 15 minutes, then drain and set aside.
Turn the Instant Pot to saute mode, and add the oil, mustard seeds, curry leaves, dry red chilies, and hing. Saute for 1 minute until the seeds begin to pop.
Add in the peanuts, and saute for 2 minutes.
Next, add in the garlic, turmeric, chili powder, and salt. Saute for 1 minute.
Pour ½ cup water into the pot and scrape the bottom with a wooden spoon to remove any cooked on bits of food.
Add in the rice, remaining water, and set the lid to seal.
Pressure cook on the rice setting for 4 minutes then allow to naturally pressure release for 10 minutes
Notes
The boiled rice should be completely dry and cooled down before being added to the tempering. Otherwise your dish will turn out to be soggy.
Although lemon rice is usually not spicy, you can add chopped green chilies to the tempering if you like it a bit on the spicy side.