This Lemon Rice made in ghee is bursting with flavors of tangy lemon, earthiness of curry leaves and cumin seeds along with crunchy veggies like onion and tomato! This elegant recipe of lemon rice uses left over boiled rice and creates a much-loved Indian delicacy that can be teamed with curd or Sambhar curry!
Indian Lemon Rice is an easy gluten-free rice recipe that is uses any leftover boiled rice in a super delicious way. Flavored with fresh lemon juice, raw mango, curry leaves, chana dal, green and red chilies, this twisted recipe of classical South Indian lemon rice involves adding onion and tomato as well. This may be because I love rice loaded with many veggies.
Though I have used leftover rice, lemon rice can be made using raw rice too. The best thing about homemade Chitranna is the fragrance of melting flavors of desi ghee, spices, chana dal and lemon!
If you love rice, you may also like popular rice recipe from my blog- Jeera Rice.
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Why Would You Love This Recipe?
- Utterly delicious Rice Recipe.
- Rich in Savory and Spicy Indian Flavors.
- Gluten free Recipe.
- Easily available ingredients.
- With leftover rice, this recipe needs little prep and gathers in no time!
- Easy Lunch Meal.
- Picnic Friendly.
- Can be made Vegan.
- Kids Friendly
- The Best Lemon Rice Ever!
Ingredients Overview
- Boiled Rice- This recipe uses boiled rice that were left over a day before. If you wish to use fresh raw rice, soak them in water for 10-15 min. Add them with the veggies and spices. Add water 1:2 (1 portion rice and 2 portion water), and pressure cook for 2 whistles. Any good quality Basmati rice works best for lemon rice. We love rice that becomes long and soft when cooked. If you don't have basmati, you may use rice for fried rice quality too. Brown Rice work well.
- Desi Ghee- is the prime ingredient that brings deliciousness to this recipe. If you are looking for vegan rice, you may use coconut oil or avocado oil, but taste would vary.
- Dried Red Chili-I love the whole spices in Indian rice and curries. Adjust the heat as per your taste.
- Mustard Seeds- This recipe doesn't add cumin (though you may add), instead uses black mustard seeds. They add spicy kick to this rice. You may use cumin seeds or white mustard seeds as well.
- Curry Leaves- the addition of fresh and aromatic curry leaves add vibrant color. I have a curry leaves plant at home as I love South-Indian touch that these leaves add to any recipe!
- Green Chili-The green chili are more hot than red chili, especially in winters. You may adjust the heat.
- Lemon Juice-is the star ingredient of this rice. The freshly squeezed lemon onto almost done rice adds perfect tart to it. In the absence of fresh lemon, you may use Amchur powder (Raw Mango powder) or freshly grated raw mango.
- Raw Mango- In addition to lemon juice, i have used fresh raw mango as well. I love tangy flavors. If you don't like tangy flavor a lot, skip raw mango.
- Onion & Tomato- Usually classic lemon rice don't have onion and tomato. But I have added them as I love rice with vegetables. Fee free to skip it or add an other vegetable of your choice.
- Chana Dal- The soaked and then fried Chana Dal in rice adds crunchy flavor. you may use white urad dal too.
- Salt- balances the tangy flavor. You may use kosher, rock or normal table salt.
- Spices- I have used Indian spices- Asafoetida (hing), Turmeric powder and Red chili powder.
Variations
- Add Nuts- Peanut is one of the favorite nut that is added in South Indian cuisine, especially rice. You may roast it in ghee along with Chana Dal and garnish with it later. Other nuts like cashew and raisins work well too.
- Add Another Green- Garnish with coriander leaves. You may also add chopped cilantro in this rice while cooking.
- Vegan Lemon Rice- You may use any vegan oil in place of Ghee to make this recipe vegan.
- Add another spice- Though I avoid ginger and garlic in this recipe as I wish to have exclusive lemon flavor dominating here, but you may add fresh garlic or garlic powder. Fresh Ginger would work better than ginger powder.
Storage Suggestions
Since the rice are already leftover, I suggest consuming lemon rice fresh. Though you may refrigerate it for a day or two in a dry container with lid.
For reheating, you may heat them in oven for 10 min or in a heavy bottomed wok/pan on a stove top on simmer till warm.
What To Serve With Indian Lemon Rice?
You may team it with any curry dishes, sambhar, tomato garlic chutney, green coriander chutney, coconut chutney or homemade curd.
Expert Tips
- If you are using already boiled rice to make lemon rice, make sure to use a heavy bottomed wok or else rice would stick to the bottom of the utensil.
- The best is Iron wok, though heavy steel or cast iron works too.
- The boiled rice should be kept in refrigerator or else it might have bacterial growth in it. For making lemon rice, take it out just 10-15 min in advance.
FAQs
Lemon is rich in Vitamin C and rice is packed with healthy carbs. Lemon rice is a great meal for toddlers too. It helps revive energy levels.
The most popular Indian rice dish is classically called Biryani- Blend of whole Idian spices, vegetables and meat in rice. If you omit non-vegetarian part, it is called Veg Biryani.
Chitranna means lemon rice. It's a popular rice dish from South India.
Detailed Recipe With Steps
Step 1 Gather and Prep veggies
Wash and chop onion and tomatoes in small chunks. You may chop the curry leaves and green chili too.
In a heavy wok, add ghee. Once warm, Roast chana dal. After roasting for a min on simmer, add curry leaves. Then, add Asafoetida (hing), mustard seeds. When mustard seeds splutter, add onion.
Step 2 Saute Veggies & Flavor with Lemon
Once onions are transparent, add chopped tomatoes. Add turmeric powder, salt and red chili powder. Roast on simmer for about 2 min. Then add lemon juice and raw mango.
Step 3 Mix Rice
To the above sauteed vegetables, add boiled rice. Mix well and cook on slow flame with a lid.
Step 4 Serve It
Serve the hot lemon rice with curd or sambhar. Enjoy!
You may also like-
More Rice Recipes:
- Vegetable Rice Recipe {Quick Recipe Using Leftover Rice}
- Tomato Rice Recipe {Healthy, Gluten Free Indian}
- Indian Lemon Rice in Desi Ghee {Gluten Free Recipe}
- Healthy Veg Brown Rice Pulao {Easy Tasty Indian Style Brown Rice}
- Jeera Rice in Desi Ghee- One Pot Cumin Rice
- Crispy Air Fryer Rice Paper Dumplings (Vegan GF Recipe)
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- Ginger Tea Recipe | How To Make Ginger Tea for Acid Reflux
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Indian Lemon Rice in Desi Ghee { Gluten Free}
Equipment
- 1 Wok heavy bottomed
Ingredients
- 1 medium onion sliced
- 1 medium Tomato sliced
- 1 large fresh lemon
- 10 small curry leaves fresh
- 1 tablespoon Chana dal can soak for 15 min
- 1 teaspoon Mustard seeds black
- 1.5 teaspoon Red Chilly powder
- 1 teaspoon Turmeric powder(haldi)
- 1 large Dried Red Chilly
- 1.5 tablespoon Desi Ghee
- 3 cups Boiled Rice
- ¼ teaspoon Heeng (Asaefotida) optional
- 1 tablespoon raw mango grated, optional
- salt as per taste
- 1 piece red chili dried optional
- 1 small green chili optional
Instructions
- Wash all vegetables under tap and chop them in small chunks.
- You may soak Chana dal when you begin with the Tadka for around 15 min.
- I have used leftover rice. In case you wish to have fresh boiled rice, it would take additional 15 min. Soak rice for 20 min. Boil them for 10 min till tender and drain excess water from the pan.
- Take a heavy bottomed Kadai/Pan and heat desi ghee in it. Add ¼ teaspoon Heeng. Add Mustard Seeds.
- Remove water from soaked Chana Dal and add it to kadai. Cook for less than a min.
- Add curry leaves.
- Add onions. Cook for 2 min till they are transparent.
- Add spices.
- Add chopped tomatoes.
- Add salt as per taste.
- Add grated Raw Mango. Cook for 1min.
- Add lemon juice around 1 tablespoon. Can add more if you want more tangy.
- Add boiled rice and mix well.
- The Lemon rice is ready!! Enjoy with curd or green chutney!!
Notes
- If you are using already boiled rice to make lemon rice, make sure to use a heavy bottomed wok or else rice would stick to the bottom of the utensil.
- The best is Iron wok, though heavy steel or cast iron works too.
- The boiled rice should be kept in refrigerator or else it might have bacterial growth in it. For making lemon rice, take it out just 10-15 min in advance
| Nutrition Facts | |
|---|---|
| Serving size: bowl | |
| Servings: 3 | |
| Amount per serving | |
| Calories | 255 |
| % Daily Value* | |
| Total Fat 5.1g | 7% |
| Saturated Fat 3.1g | 15% |
| Cholesterol 8mg | 3% |
| Sodium 4mg | 0% |
| Total Carbohydrate 47.5g | 17% |
| Dietary Fiber 1.1g | 4% |
| Total Sugars 2.4g | |
| Protein 4.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 31mg | 2% |
| Iron 2mg | 9% |
| Potassium 111mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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