Indian Lemon Rice - spicy, tangy flavored South Indian classic rice pilaf prepared with rice, lemon juice, roasted peanuts, and spices in an Instant Pot pressure cooker or stovetop pot. It takes less than 20 minutes to prepare. Perfect for picnics, school, and office lunch boxes.
I’m from Karnataka, a state in South India. In Kannada, we refer to this lemon rice recipe as chitranna or nimbehannu chitranna.
This classic South Indian dish is a staple during major festivals in our home. It is also perfect for a busy weekday dinner or lunch. It is so easy to prepare with just a few basic pantry ingredients.
This is a no-onion, no-garlic recipe, but you can add onions while sautéing if you like. You may also enjoy the variation of raw mango rice on my blog. For a healthier twist, try replacing the rice with quinoa for lemon quinoa or using millet to make little millet lemon rice.
You can use either lemons or limes to make this lemon rice. Limes tend to be tarter and have a more robust flavor compared to lemons, so adjust the quantity based on your taste preference. If you're looking for an immunity-boosting soup using lemons, check out my recipe for lemon coriander soup.
Below, I have shared how to make a one-pot lemon rice dish in my electric pressure cooker, Instant Pot, and also shared the traditional stovetop method.
Jump to:
What is Lemon Rice?
Lemon Rice is a delicious and tangy rice dish from South India that is perfect for an easy and quick meal. It is made with rice, lemon juice, a few spices, and herbs and packed with flavor.
It is perfect for those days when you are looking for quick, comforting lunch or dinner but don't have much time to spend in the kitchen.
Ingredients
- Mustard seeds, Urad dal, and Chana dal: are a must for South Indian tempering.
- Green chilies: I used Thai green chilies for the heat. I also used 1 dry red chili.
- Ginger: Use freshly minced ginger for the best flavor.
- Fresh Curry Leaves: gives a nice, and distinct flavor, so do not skip it.
- Asafoetida (Hing): To make it gluten-free, skip it or use GF asafoetida.
- Turmeric: is used for its color and amazing health benefits.
- 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, which is usually a bit tarter than lemon juice, so adjust it according to your preference.
How to Make Lemon Rice (Chitranna) in Instant Pot
Roast 2 tablespoons 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 2 tablespoons oil (or ghee), and add ½ tablespoon split chana dal and 1 teaspoon split urad dal. Sauté them for about a minute until they are light brown.
Next, add 1 teaspoon mustard seeds and let them crackle. Then add 2 green chilies (finely chopped), 1-2 dry red chili, 1 stalk curry leaves, 1 pinch of asafoetida, and 1 teaspoon minced ginger, and saute for a few seconds.
Then add ½ teaspoon turmeric powder and give a quick stir.
Add 1 cup of rinsed basmati rice, 1 ½ cups water (or vegetable broth), and salt to taste, 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 carefully. Add roasted peanuts and juice of 1 lemon (about 2 tablespoons), then garnish with 2 tablespoons of fresh cilantro/coriander leaves. Gently mix everything together.
Lemon rice pilaf is ready. Enjoy with pickle, papad, and raita.
Stovetop Pot Method
Rinse and cook 1 cup of basmati rice in instant pot 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 2 tablespoons oil. Add in 2 tablespoons raw peanuts and fry them until they turn slightly golden brown. Take them out and keep them aside.
In the same kadai, add 1 teaspoon mustard seeds and let them crackle. Then add ½ tablespoon chana dal, and 1 teaspoon urad dal. Sauté for about a minute until they are light brown.
Then add 1 teaspoon minced ginger, 1-2 dry red chili, 2 green chilies, and 1 stalk curry leaves, and saute for a few seconds.
Turn off the gas, and then add ½ teaspoon of turmeric powder and 1 pinch of asafoetida. Stir quickly.
Add the cooked rice, roasted peanuts, juice of one lemon, and salt to taste. Mix well.
Garnish 2 tablespoons coriander leaves and serve immediately.
If you have leftover plain rice, check out my leftover rice recipes for creative ways to use it.
How to Serve Indian Lemon Rice?
Traditionally, lemon rice is served with pickle, papad, raita, or hesarubele carrot kosambari (a type of salad) in India.
Lemon rice pilaf can also be served as a side dish with plant-based protein like air-fried tofu and roasted veggies.
You can also pair it with plain homemade 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 in the microwave or stovetop until it warms through.
Expert Tips
- Rice-to-Water Ratio: Be careful about the rice-to-water ratio to ensure the lemon rice has separate, fluffy grains
- Add Lemon Juice after turning off the heat: It helps to preserve the bright and fresh flavor of the lemon. If you add the lemon juice when the heat is still on, then, the lemon flavor can become dull and bitter.
Variations and Substitutions
- 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).
- Onions: You can also add onions while sauteing, it gives a nice flavor to the lemon rice.
- Raw Mangoes: If raw 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.
- Lemon Zest: You can also add a little lemon zest to the lemon rice. It adds a great flavor.
- Other Grains: You can replace rice with quinoa or millet to make a healthier option.
- Add Vegetables: You can also add vegetables like carrots, green beans, bell pepper, and peas.
- 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.
Frequently Asked Questions
Traditional South Indian lemon rice is cooked using sona masoori (medium grain rice) in South India. However, you can use basmati rice, brown basmati rice, and jasmine rice to make lemon rice.
I think the best results are with basmati rice. Each grain is separate when cooked, plus it's lighter and fluffier.
Yes, If you want to use brown basmati rice, cook it on High Pressure for 20-22 minutes.
Limes and lemons are from the same citrus fruit family, rich in vitamin C but different in color. Lemons are big and yellow, whereas limes are smaller and green.
Limes are sourer than lemons because limes contain more citric acid, and lemons have less.
No. They are more acidic than fresh lemon juice and do not taste that great.
Yes.
More Instant Pot Indian Rice Recipes
Lemon Rice Recipe - Instant Pot & Stovetop
Equipment
Ingredients
- 2-3 tablespoons oil (or ghee)
- 1 teaspoon mustard seeds
- 1 teaspoon split urad dal
- ½ tablespoon split chana dal
- 1 teaspoon ginger minced
- 1-2 dry red chili (optional)
- 2 green chili finely chopped
- 1 sprig curry leaves
- 1 pinch asafoetida (hing) skip for gluten-free
- ½ teaspoon turmeric powder (haldi)
- 1 cup basmati rice
- 1.5 cups water
- salt to taste
- juice of one lemon
- 2 tablespoon roasted peanuts
- 2 tablespoon roasted cashews (optional)
- 2 tablespoon coriander leaves (cilantro) finely chopped
Instructions
Instant Pot Method:
- 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.
- 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.
- Lemon Rice is ready to be enjoyed with pickle, papad and raita.
Stovetop Method
- 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 mustard seeds and let them crackle. Then add chana dal, and urad dal. Sauté for about a minute until they are light brown.
- Then add ginger, green chilies, red chili, and curry leaves, and saute for a few seconds.
- Turn off the gas and then add turmeric powder and asafoetida. Stir quickly.
- Add the cooked rice, roasted peanuts, lemon juice and salt. Mix well.
- Sprinkle coriander leaves and serve immediately.
Video
Notes
Tips to Make the Best Lemon Rice
- Rice-to-Water Ratio: Be careful about the rice-to-water ratio since you want lemon rice with each grain separate and fluffier.
- Add Lemon Juice after turning off the heat: It helps to preserve bright and fresh flavor of the lemon. If you add the lemon juice when the heat is still on, then, lemon flavor can become dull and bitter.
Variations and Substitutions
- 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).
- Onions: You can also add onions while sauteing, it gives a nice flavor to the lemon rice.
- 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.
- Lemon Zest: You can also add a little lemon zest to the lemon rice. It adds a great flavor.
- Other Grains: You can replace rice with quinoa or millets to make a healthier option.
- Add Vegetables: You can also add vegetables like carrots, green beans, bell pepper, and peas.
- 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.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Anonymous
easy
Anonymous
nice!
bhavana
thank you
Anonymous
Such an easy one pot dish
bhavana
thank you