One-Pot Lemon Rice for Summer Lunch Boxes

Lemon rice, the popular South Indian food is considered comfort food of every household. The flavourful lemon rice that blends aromatic spices and refreshing zest is something to look forward to for a wholesome meal.

prep time 00 Hour 5 Mins

cook time 00 Hour 20 Mins

chef Team Kitchen Diaries

If you’re a fan of South Indian food, then it must be for the right reasons. South Indian foods are light, wholesome and provides a burst of flavour to every palate. There are different kinds of South Indian rice recipes like tamarind rice, tomato rice, ven pongal, but among all lemon rice wins the hearts of people owing to it being quick, delicious and having a zesty and refreshing flavour. Also called chitranna and elumichai sadam in different parts of the South Indian region, lemon rice is a one-pot meal recipe where lemon is used as a main ingredient.

To ensure that the dish turns out to be delicious and is fluffy, it is advisable not to use stale rice. Stale rice tends to be dry and lacks the firmness needed to hold up to the flavours and mixing process involved in preparing lemon rice. Freshly cooked rice, on the other hand, retains its moisture and has a more desirable texture, allowing it to absorb the tangy flavours of lemon juice and other seasonings effectively. Using

A non-stick pan works best for lemon rice because it prevents sticking and needs less oil. Always use medium heat while mixing the rice and spices.
A heavy kadai helps distribute heat evenly and gives the tempering a rich flavour. Keep the flame low after adding mustard seeds, curry leaves and dals to avoid burning. Its wide shape also makes tossing and mixing the rice much easier and quicker.
Cooking rice in a pot requires enough water and proper draining for fluffy grains. Once the rice is cooked, remove excess water immediately and let the rice cool slightly before seasoning.
Induction cooktops heat cookware very quickly, so medium temperature works best for lemon rice. Stir the tempering continuously to avoid uneven browning of spices and dals.

Step 1

Wash the rice 3 times in running water. Take a large pot, add water and a pinch of salt, then heat it over a high flame.

Step 2

When it comes to boiling point, add the strained rice. Let it boil over medium heat until they are soft.

Step 3

Drain the excess water from the steamed rice and keep it aside. In a non-stick pan, heat oil over medium heat.

Step 4

When the oil is hot enough, lower the flame and add mustard seeds, chana dal, and urad dal. Sauté them until the urad dal turns golden.

Step 5

Add curry leaves, green chillies and dry red chillies. Stir fry them again until dry red chillies change their colour.

Step 6

Turn off the flame, add salt, turmeric powder, hing and peanuts. Mix them well with other ingredients.

Step 7

Now take the rice pot and add the prepared mixture to it with lemon juice. Mix all the ingredients for a couple of minutes.

Step 8

Keep mixing until everything is mixed. If required, you can add more salt in this stage as well.

Step 9

Your lemon rice is ready. Serve it hot!

Frequently Asked Questions

Yes, you can use leftover rice if it is fresh and not too dry. Make sure the rice grains are separate and fluffy before mixing them.

Lemon rice can turn mushy if the rice is overcooked or contains excess water. Always drain the rice properly and let it cool.

Lemon juice should always be added after turning off the flame. This helps preserve its fresh, tangy flavour.

Yes, lemon rice is a perfect lunch box recipe because it stays fresh and flavourful for hours. Pair it with papad, pickle or coconut chutney for a wholesome and satisfying meal.

Calories 320 Kcal

Total Fat 12 g

Carbs 45 g

Protein 7 g

ESSENTIAL ITEMS

1 cup White rice

2 cups Water

1 tbsp Chana dal, soaked and dried

1 tbsp Urad dal, split and skinned black gram

2 Dry red chillies, seeds removed

1 Green chilli, finely chopped

0.5 cup Roasted peanuts

0.5 tsp Mustard seeds

10 Curry leaves

1 tsp Turmeric

2 tbsp Lemon juice

1 pinch Asafoetida or hing

as per taste Salt

as required Oil

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