Instant Pot Lemon Rice

Indian Lemon rice - spicy, tangy flavored South Indian classic rice pilaf recipe prepared with rice, lemon juice, roasted peanuts, and Indian spices in an Instant Pot Pressure Cooker. It takes less than 20 minutes to prepare and is perfect for picnics, school, and office lunch boxes.

I am from Karnataka, South Indian State from India; we call this lemon rice recipe chitranna or nimbehannu chitranna in Kannada.

This classic south-Indian dish is prepared during all the major festivals at our home. It is also perfect for a busy weekday lunch or dinner. It is so easy to prepare with just a few basic pantry ingredients.

This is a No onion no garlic recipe. Feel free to add onions while sautéing. You may also like this variation of Raw Mango Rice from my blog. You can also replace rice with quinoa to make a Lemon Quinoa recipe for a healthier alternative.

You can make this lemon rice with lemons or limes. Limes are generally more tart and have a robust flavor than lemons. So adjust the quantity as per your taste. Check out my recipe for Lemon Coriander Soup if you are looking for an immunity booster soup.

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. I have also shared stovetop instructions below.

Why You'll Love This Instant Pot Lemon Rice Recipe

• Spicy, tangy, and delicious.
• Ready in less than 20 minutes.
• Easy, quicker, and One-pot dish.
• Perfect for festivals, get-togethers, or lunch boxes.
• Vegan, vegetarian, and to make gluten-free use GF asafoetida or skip it.

Ingredients for Indian Lemon Rice

• Mustard seeds, Urad dal, and Chana dal: are a must for South Indian tempering. You can increase the quantity if you desire.
• Green chilies: I have used Thai green chilies for the heat. I also used 1 dry red chilies.
• Ginger:  use freshly minced ginger for the best flavor.
• Fresh Curry leaves: gives a nice, and distinct flavor, so do not skip it.
• Asafoetida: two pinches of hing. To make it gluten-free, skip it or use GF asafoetida.
• Turmeric: is used for its color and amazing health benefits.
• Oil: You can use any cooking oil.
• Nuts: roasted peanuts and cashews give a nice crunch. So don't skip it. You can roast the peanuts in the air fryer or use store-bought roasted peanuts.
• Water: For making in Instant Pot add 1.5 cups of water for 1 cup of Basmati rice.
• Lemon juice: Freshly squeezed lemon juice enhances its taste and gives it a distinctive flavor. Do not use store-bought bottled lemon juice. You can also use lime juice, they are usually a bit more tart than lemon, so adjust according to your preference.
• Coriander leaves: for garnish.

How to Make Lemon Rice in Instant Pot

Roast peanuts in a pan on medium flame until golden brown. Remove and let it cool down. You can also roast the peanuts in the air fryer.

Press SAUTE on Instant Pot. Heat ghee (or oil), add chana dal and urad dal. Sauté them for about a minute until they are light brown. 

Next, add mustard seeds and let them splutter. Then add green chilies, red chili, curry leaves, asafoetida, and ginger and saute for a few seconds.

Then add turmeric powder and give a quick stir.

Add rinsed rice, water, salt, and give a stir.

Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.

When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.

Remove the lid away from you. Add roasted peanuts, lemon juice, and garnish with fresh cilantro/coriander leaves. Gently mix everything.

Instant Pot Lemon Rice Pilaf is ready. Enjoy with pickle, papad, and raita.

How to Make Lemon Rice on Stovetop Pot

• Rinse the rice and cook the Basmati Rice Instant Pot Electric Pressure or stovetop pressure cooker. Once cooked, spread it out on a wide plate and let it cool completely, this step helps to achieve separate and non-mushy rice.
• In a Kadai, Heat oil. Add in the raw peanuts and fry them until they turn slightly golden brown. Take them out and keep them aside.
• In the same Kadai, add chana dal, and urad dal. Sauté for about a minute until they are light brown. 
• Next, add mustard seeds and let them splutter. Then add green chilies, red chili, curry leaves, asafoetida, and ginger and saute for a few seconds.
• Then add turmeric powder, stir quickly, and turn off the gas.
• Add the cooked rice, roasted peanuts, salt, and mix well. Sprinkle coriander leaves and serve immediately.

How to Serve Lemon Rice?

Traditionally lemon rice is served with pickle, papad, raita, or kosambari (a type of salad) in India.

Lemon rice pilaf can also be served as a side dish with plant-based protein and roasted veggies.

You can also pair it with plain yogurt or your favorite dal tadka or curry.

Here is how I pack lemon rice for my daughter's School Lunch box. Skip the nuts for a nut-free option.

Storage Suggestions

Store: Leftover lemon rice will keep well in the refrigerator for up to 2 days. Let it cool completely, and then store it in an airtight container.

Freeze: You can freeze the leftover lemon rice pilaf in a freezer-safe ziplock or container for up to 2 months.

Reheat: Sprinkle some water and reheat the lemon rice in the microwave or stovetop until it warms through.

Variations and Substitutions

1. Rice: You can use either sona masuri, basmati, or jasmine rice in this recipe. Rice to water ratio will vary for each rice type. For example, for Basmati (1 rice:1 ½ water), sona masuri short grain (1:2), and jasmine rice (1:1 ¼).
2. Onions: You can also add onions while sauteing, it gives a nice flavor to the lemon rice.
3. Mangoes: If mangoes are in season, you can add ¼ cup of grated raw mango during tempering, which adds a tangy twist to the rice. Here is the detailed recipe for Raw Mango Rice.
4. Lemon Zest: You can also add a little lemon zest to the lemon rice. It adds a great flavor.
5. Other Grains: You can replace rice with quinoa or millets to make a healthier option.
6. Rice to Water Ratio: Be careful about the water to rice ratio since you want lemon rice with each grain separate and fluffier. 
7. Don’t have roasted peanuts? You can roast them in the instant pot before starting the recipe. Add 1 tablespoon of oil and roast the peanuts until they turn light brown and start crackling. Take them out, keep them aside and continue with the recipe. You can also use roasted cashews.
8. Always add lemon juice after switching off the flame, followed by a quick mix.

Frequently Asked Questions

More Instant Pot Rice Recipes

• Vegetable Biryani
• Tomato Rice
• Cabbage Rice
• Beetroot Rice
• Coconut Milk Pulao
• Mushroom Rice

If you’ve tried this easy Indian lemon rice pilaf recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!