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Ready Lemon Rice

Hot and Spicy Indian Lemon Rice

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.
Course Side Dish
Cuisine Indian
Keyword Indian Rice, Lemon Rice
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 Serves
Calories 149kcal


  • Large skillet
  • Stovetop pressure cooker or Instant Pot


  • ½ cup Rice
  • 1 cup Water
  • 1 tsp Oil
  • 1 tsp Mustard seeds
  • 10 leaves Curry Leaves
  • 2 pcs Dry Red Chili
  • 1 pinch Hing (asafoetida)
  • 15 pcs Peanuts
  • 1 tsp Garlic (minced)
  • ½ tsp Turmeric powder
  • 1 tsp Red chili powder
  • ½ pc Lemon juice
  • ½ tsp Salt


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


  • 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.


Calories: 149kcal | Carbohydrates: 20.4g | Protein: 3.2g | Fat: 6.3g | Saturated Fat: 0.9g | Sodium: 882mg | Fiber: 1.1g | Sugar: 0.5g