Lemon rice step-by-step recipe with photos.
Lemon rice, also known as chitranna in Kannada, is a simple flavourful dish where cooked rice is tossed with a simple tempering. It is then finished with a generous serving of lemon juice. It is ready in no time if you have already have cooked rice. As the name suggests, the main flavour of this dish comes from lemon juice. This tangy, spicy rice is perfect when you have leftover rice. If you want to prepare it with fresh rice, make sure you cook the rice at least an hour ahead and let it cool completely. Since the rice needs to be tossed in the tempering, it is important that it is cool, else it will break.
Chitranna is a widely prepared dish in Karnataka. The seasoning or tempering that is mixed with the leftover rice is called oggarane. Chitranna is usually flavoured with something tangy like lemon/lime juice or raw mangod. The most famous forms of chitranna are this one and mavinkayi chitranna (which is made with raw mangoes). I have earlier shared the recipe for mavinkayi chitranna and you can find it here.
Lemon rice tastes great as is, but it can be served with papad, coconut chutney, or kosambari. It is great for lunch boxes too. Make this dish with leftover rice for an easy weekday meal and you will not be disappointed.
Lemon rice step-by-step recipe with photos
1. Fry peanuts in oil. Add rest of tempering ingredients and saute for a minute
2. Add the cooked rice
3. Mix gently taking care not to break the rice
4. Squeeze in the lemon juice