Lemon rice, popularly known as chitranna, is a South Indian rice dish made with cooked rice, lemon juice, and a flavourful tempering of spices, curry leaves, green chillies, and nuts. It’s a simple way to turn leftover rice into a bright, tangy meal.
This lemon rice recipe is vegan, beginner-friendly, and made without onion or garlic. Enjoy it for breakfast, pack it for lunch, or serve it as a light meal with curd, raita, or pickle.
In This Post
What Is Lemon Rice (Chitranna)?
Lemon rice is a popular South Indian rice preparation made by mixing cooked rice with a tempering and fresh lemon juice. The tempering adds flavour and texture, while the lemon gives the rice its refreshing tang.
It’s commonly enjoyed for breakfast, but it also makes a convenient lunch or light dinner. Since the recipe uses cooked rice and everyday pantry ingredients, it’s especially handy when you have leftover rice ready to use.
Every household has its own version of lemon rice. Some recipes include ingredients such as ginger or garlic, while this version is made without onion and garlic.
Why You’ll Love This Lemon Rice Recipe
You can enjoy it on its own or pair it with simple sides.
It’s a quick way to use leftover cooked rice.
The lemon juice gives the rice a fresh, tangy flavour.
Curry leaves, green chillies, and nuts add aroma and texture.
It’s vegan and beginner-friendly.
Ingredients for Lemon Rice
Rice is the base of this recipe. I use cooked basmati rice, but you can use another medium- or long-grain variety. The important thing is to use rice that is cooked but not soggy or sticky.
Lemon juice gives chitranna its signature tang. I use 2 tablespoons, but you can adjust the amount to suit your taste.
Dry red chillies, asafoetida (hing), and turmeric add flavour and colour to the tempering.
Curry leaves and green chillies bring fragrance and a gentle heat to the rice.
Roasted peanuts add a nutty flavour and crunch. For special occasions, you can use lightly roasted cashews instead.
Salt is added for seasoning. I also add a pinch of sugar to balance the flavour; this is optional and based on my personal preference.
I use 2 tablespoons of oil for this recipe.
Tips for Making Lemon Rice with Leftover Rice
Use rice with separate grains
Rice that is soggy or sticky can make lemon rice heavy. Use cooked rice with separate grains so it mixes easily with the tempering.
Let freshly cooked rice cool
You can make lemon rice with freshly cooked rice, too. Let it cool to room temperature before using it.
Loosen chilled rice before mixing
If your rice has been refrigerated, let it sit out for about 20 minutes before preparing the dish. Gently separate any clumps so the seasoning can coat the rice evenly.
Adjust the lemon juice to taste
The amount of lemon juice can be adjusted to your preference. Add the quantity listed in your recipe card, then taste and adjust as needed.
Choose peanuts or cashews
Roasted peanuts are a good everyday option. Lightly roasted cashews make a nice alternative when you want a richer flavour. Avoid nuts if you have a nut allergy.
Frequently Asked Questions
What kind of rice is best for lemon rice?
Medium- to long-grain rice works well. Sona masoori, jasmine rice, and basmati are all options. I usually use basmati rice for this recipe.
Can I use leftover rice to make lemon rice?
Yes. Leftover cooked rice is ideal for lemon rice. Make sure the grains are not soggy or stuck together before mixing them with the tempering.
How do I prevent lemon rice from becoming mushy?
Use rice that is cooked until tender but not overcooked. Let freshly cooked rice cool before using it, and gently separate chilled rice before mixing.
Is lemon rice vegan?
Yes. This recipe is vegan as written.
Does lemon rice contain onion or garlic?
No. This version is made without onion and garlic.
Variations
Add vegetables
You can add vegetables such as peas, carrots, beans, or bell peppers to make the rice more colourful and hearty.
Use dry coconut instead of nuts
Instead of peanuts, add slices of dry coconut and sauté them until golden. They bring a mild sweetness and nutty flavour to the rice.
Use cashews for a special occasion
Lightly roasted cashews can be used in place of peanuts for a different texture and flavour.
Serving Suggestions
Lemon rice tastes delicious on its own, but it also pairs well with simple sides.
With curd or raita
Serve it with plain curd, cucumber raita, or boondi raita for a cooling accompaniment.
With pickle and papad
A spicy Indian pickle and crispy papad make an easy pairing.
With sambar
You can serve lemon rice with a bowl of sambar for a more filling meal.
With solkadi or buttermilk
At home, we also enjoy rice dishes with solkadi or buttermilk, especially for a light dinner. Add fried papad on the side for a little crunch.
How to Store Lemon Rice
Store leftover lemon rice in an airtight container in the refrigerator and consume it within 3 days. Reheat before serving.
Related Recipes
No Onion No Garlic (Satvik) Recipes
Lemon rice, or chitranna, is a simple and refreshing way to turn cooked rice into a flavourful meal. The tang of lemon, aromatic curry leaves, and crunch from peanuts make it a satisfying dish for breakfast, lunch, or a light dinner.
Enjoy it on its own or serve it with curd, raita, pickle, papad, or sambar.
More Rice Recipes
Tondli Bhaat (Ivy Gourd Pulao), Dalimbi Bhaat (Vaalachi Khichadi), Tawa Pulao (Vegetable Pilaf)
How to make Lemon Rice (Chitranna)
Note:
Avoid nuts if you are allergic to them
It’s best to use leftover rice for making this recipe instead of making fresh rice.
You can make this with freshly steamed rice as well but in that case, make sure that the rice is fully cooled down to room temperature. In case you have kept the rice in the fridge, then thaw it for about 20 minutes before preparing the dish.
Normally short-grain rice is preferred to make this recipe, but you can use any rice that is available at your home. I have used basmati rice here.
Adjust lemon juice as per your choice. I like my rice quite tangy, hence I ended up adding 2 tablespoons of lemon juice.
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Recipe Card
Lemon Rice | Chitranna | South Indian Lemon Rice Recipe
Ingredients
Method
- Heat 2 tbsp oil, add mustard seeds and let them crackle, add hing (asafotida) and turmeric powder.
- Add urad dal (split black gram), chana dal and saute for a minute.
- Add chopped green chillies, curry leaves, and dry red chilles. Saute for another 15 seconds.
- Add raw peanuts and cashew nuts and roast for a minute or two till the peanuts are crispy.
- Make sure to make this tadka / tempering on low flame as we do not want our spices and herbs to burn.
- Add lemon juice and salt to the tadka.
- Add the cooked rice and mix well.
- Check for seasoning. Cover the rice with the lid and cook for 2-3 minutes on low to medium flame. Stir occasionally.
- Let the rice get steamed perfectly, this way it absorbs the flavours of curry leaves, nuts and spices.
- Lemon rice is ready.
- Serve with pickle, popadum or with solkadi.
