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# Lemon Rice
| | |
| -------------- | ------ |
| **Prep time** | 10 min |
| **Cook time** | 10 min |
| **Total time** | 20 min |
| **Serves** | 1 box |
Per box.
| Nutrient | Amount |
| ------------- | --------- |
| Calories | 1951 kcal |
| Carbohydrates | 217 g |
| Protein | 55 g |
| Fat | 103 g |
| Saturated fat | 12 g |
| Sodium | 15914 mg |
| Potassium | 1906 mg |
| Fiber | 36 g |
| Sugar | 16 g |
| Vitamin A | 9536 IU |
| Vitamin C | 2027 mg |
| Calcium | 753 mg |
| Iron | 17 mg |
## About
**Lemon rice**, commonly known as **Chitrannam** or **Chitranna**, is a straightforward, flavoured South Indian rice recipe made with basic spices, herbs, and a generous amount of lemon juice. It is typically prepared with leftover rice for morning breakfast. However, it can also be prepared with a premix chutney or long-shelf-life masala mix with the option of adding rice when required. Moreover, the recipe is frequently prepared for festivals or as temple Prasadam and offered to friends and family.
The flavoured **Lemon Rice** is prepared in myriad ways. The most common way is to temper the spices and herbs and add leftover rice with a generous amount of fresh lemon juice. However, another convenient way is to prepare the premix chutney or masala mix and add rice whenever required. In addition, you can also prepare a coconut mustard masala and add rice to make it more flavoured and tasty. Finally, adding leftover rice makes it non-sticky and mushy. If you plan to add freshly cooked rice, spread the rice on a plate to remove excess moisture.
## Ingredients
### for lemon rice gojju:
* ¼ cup oil
* ½ cup peanut
* 1 tbsp mustard
* 2 tbsp urad dal
* 2 tbsp chana dal
* 1 tbsp cumin
* 3 chilli *(chopped)*
* 2 inch ginger *(finely chopped)*
* 3 tbsp curry leaves *(chopped)*
* 2 dried red chilli *(chopped)*
* ¾ tsp hing
* 1 tsp turmeric
* 2 tbsp salt
### for chitranna:
* 3 cup leftover rice
* ½ lemon
* 2 tbsp coriander *(finely chopped)*
## Instructions
### Preparing lemon rice gojju:
1. firstly, in a pan heat ¼ cup oil and roast ½ cup peanut until it turns crunchy.
2. add 1 tbsp mustard, 2 tbsp urad dal, 2 tbsp chana dal and 1 tbsp cumin.
3. splutter tempering keeping the flame on low.
4. now add 3 chilli, 2 inch ginger and roast well. roast in batches for uniform frying.
5. further add 3 tbsp curry leaves, 2 dried red chilli and fry until it tunrs crunchy.
6. turn off the flame and add ¾ tsp hing, 1 tsp turmeric and 2 tbsp salt.
7. mix well making sure everything is well combined. heat of the pan is enough for turmeric to cook.
8. Transfer to an airtight container and lemon rice gojju is ready to store upto a month.
### How to make lemon rice:
1. firstly, take 3 cup of leftover rice and add 2 tbsp prepared lemon rice gojju.
2. Also add ½ lemon and 2 tbsp coriander. mix well.
3. finally, enjoy lemon rice with coconut chutney.
## Step-by-step
First, add 3 cups of leftover rice and 2 tbsp prepared lemon rice gojju.
Also, add ½ lemon and 2 tbsp coriander. Mix well.
Finally, enjoy **lemon rice** with coconut chutney.
## Preparing lemon rice gojju
1. Firstly, heat ¼ cup oil in a pan and roast ½ cup peanut until it turns crunchy.
2. Add 1 tbsp mustard, 2 tbsp urad dal, 2 tbsp chana dal and 1 tbsp cumin.
3. Splutter tempering keeps the flame on low.
4. Now add three chillies, 2-inch ginger, and roast well. Roast in batches for uniform frying.
5. Further, add 3 tbsp curry leaves and two dried red chillies and fry until it turns crunchy.
6. Turn off the flame and add ¾ tsp hing, 1 tsp turmeric and 2 tbsp salt.
7. Mix well, making sure everything is well combined. Heat the pan enough for the turmeric to cook.
8. Transfer to an airtight container, and **lemon rice gojju** is ready to store for up to a month.
## Lemon Rice using leftover rice
1. Firstly, in a kadai heat 2 tbsp oil and roast 2 tbsp peanut.
2. Add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, ½ tsp cumin, pinch hing, 1 dried red chilli.
3. Also, add 1 inch ginger, 2 chilli, few curry leaves and saute well.
4. Further, add ½ tsp turmeric and saute till the spices turn aromatic.
5. Now add 4 cup cooked rice, 1 tsp salt and mix gently.
6. Once everything is well combined, add 2 tbsp coriander, ½ lemon and mix gently.
7. Finally, enjoy **Lemon Rice Recipe** with papad.
## Video
## Notes
* Firstly, you can add coriander and lemon juice to gojj. However, the shelf life is reduced to 1 week.
* Also, fry the spices on low flame to keep them crunchy and fresh.
* Additionally, increase the amount of gojju depending on the spice level.
* Finally, the L**emon Rice recipe** tastes great when prepared with leftover rice.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/lemon-rice-recipe-chitranna-recipe/](https://hebbarskitchen.com/lemon-rice-recipe-chitranna-recipe/)
2. Add 1 tbsp mustard, 2 tbsp urad dal, 2 tbsp chana dal and 1 tbsp cumin.
3. Splutter tempering keeps the flame on low.
4. Now add three chillies, 2-inch ginger, and roast well. Roast in batches for uniform frying.
5. Further, add 3 tbsp curry leaves and two dried red chillies and fry until it turns crunchy.
6. Turn off the flame and add ¾ tsp hing, 1 tsp turmeric and 2 tbsp salt.
7. Mix well, making sure everything is well combined. Heat the pan enough for the turmeric to cook.
8. Transfer to an airtight container, and **lemon rice gojju** is ready to store for up to a month.
## Lemon Rice using leftover rice
1. Firstly, in a kadai heat 2 tbsp oil and roast 2 tbsp peanut.
2. Add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, ½ tsp cumin, pinch hing, 1 dried red chilli.
3. Also, add 1 inch ginger, 2 chilli, few curry leaves and saute well.
4. Further, add ½ tsp turmeric and saute till the spices turn aromatic.
5. Now add 4 cup cooked rice, 1 tsp salt and mix gently.
6. Once everything is well combined, add 2 tbsp coriander, ½ lemon and mix gently.
7. Finally, enjoy **Lemon Rice Recipe** with papad.
## Video
## Notes
* Firstly, you can add coriander and lemon juice to gojj. However, the shelf life is reduced to 1 week.
* Also, fry the spices on low flame to keep them crunchy and fresh.
* Additionally, increase the amount of gojju depending on the spice level.
* Finally, the L**emon Rice recipe** tastes great when prepared with leftover rice.