Indian Lemon Rice (Chitrana)
This popular Indian dish adds a deliciously tangy element to your meal!
Indian Lemon Rice (Chitrana)
Cuisine:
Indian
Servings: Serves 4
Ingredients
- 1 cup basmati rice
- Up to 2 cups water, for cooking rice
- 2 1/2 tablespoons vegetable oil, divided
- 1/4 teaspoon Kosher salt
- 1-2 tablespoons chopped unsalted peanuts
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dal
- 2 dried red chilies, seeds removed
- 2 green chilies, finely chopped
- 10-12 curry leaves
- 1 generous pinch asafetida
- 1/2 teaspoon turmeric
- 3 tablespoons lemon juice
- Kosher salt and black pepper as required
Preparation
- Thoroughly wash basmati rice in cold water, then rinse. Place into a rice cooker and cook until done (you can cook on the stovetop if it’s your preference). Once cooked, place rice in the fridge for 30 minutes to cool.
- Heat 1/2 tablespoon vegetable oil at medium temperature in a wok or large fry pan. Add the unsalted peanuts and cook for 4-5 minutes, or until golden brown. Transfer to paper towels to drain, season with 1/2 teaspoon kosher salt, then set aside.
- Combine urad dal, black mustard seeds, asafetida, and turmeric in a small bowl. Heat remaining 2 vegetable oil in the wok over medium-high, until it shimmers. Add the spice mixture and cook for 1 minute, covering with a lid to limit sputtering.
- Reduce heat to low. Add the 2 dried red chilis and the chopped green chillies. Rub the curry leaves with your fingers to release oils, then add to the wok and stir in after sputtering stops.
- Add the cooked rice and remaining kosher salt (1/2 teaspoon) to the wok. Cook, stirring, for two minutes. Squeeze the lemon juice into the chitranna, then add the peanuts and stir. Taste and season with salt and pepper, then serve immediately.
