Lemon rice recipe under 10 mins!! Yes, making this amazingly delicious & refreshing lemon rice is very easy. It uses only pantry staples yet will surprise you with great authentic Indian flavors. This much popular Indian rice recipe is made with cooked rice, tempering spices, curry leaves and peanuts. It is also known as Chitranna in Kannada and nimmakaya pulihora in Telugu.

In this post I have shared making lemon rice in 2 ways – the traditional stovetop method and instant pot method (one pot).
Table of contents
About the recipe
Lemon rice is a staple in most South Indian households. It is a comfort food for many and is most commonly eaten for a meal. Lemon rice has a delicate flavour of fresh lemon juice along with the aroma of the tempering ingredients like mustard seeds, ginger, lentils, curry leaves and green chilies.
If you are a newbie & love to cook for yourself then this is one of the best recipes to begin with. All you need is to cook the rice and make the tempering. Mix both of them with some freshly squeezed lemon juice. In no time you will get to enjoy a bowl of fresh home-cooked food.
You don’t need anything on the side with this lemon rice since it tastes good on its own. However many people love it with plain yogurt, pickle, chutney, salad or kosambari. During festivals & occasions we serve it with some fried snacks like masala vada, papad or pakora.
Back home in India, lemon rice is one of the most common travel foods. Many people pack it for road or train journeys as the dish keeps good for long hours due to the addition of turmeric.
Many people make lemon rice with leftover rice but I always use fresh cooked rice. You can make it either ways you prefer. I have also included the instructions to cook rice perfectly for this recipe.
Sometimes I make this as a one pot dish in my Instant pot. Though it doesn’t taste the same I still make it on occasions. I have given the recipe details in the recipe card below.
Preparation
Firstly we need perfectly cooked grainy rice for this recipe. You can use any kind of rice that’s available to you. Or in fact you can use even precooked rice. That’s what many people do.
1. Wash and soak 1½ cups rice in a bowl for at least 15 mins. If you do not have time you can just skip the soaking and cook the rice directly. If cooking in a pot, on a low flame cover & cook rice with 1:2 ratio (rice:water). or To cook in pressure cooker, pour 1 cup water to the cooker and place a trivet. Keep the rice & water bowl in it and cook for 2 to 3 whistles. If cooking directly in the cooker, cook for 1 whistle.

2. Cook the rice to grainy and not mushy. Cool it completely & then fluff up the grains.

How to make lemon rice
3. Heat half tbsp oil in a pan. On a medium heat, roast the peanuts until crunchy and deep golden. Remove them to a plate.

4. Then pour another 1½ tablespoons oil to the same pan. Add mustard, urad dal and chana dal. Saute until lightly golden on a medium flame.

5. Add curry leaves, ginger, green chilies and red chilies. Fry them for about 30 seconds until you smell the ginger and curry leaves.

6. Then add hing, salt and turmeric.

7. Stir quickly and pour 2 to 3 tbsps water.

8. Quickly the water will evaporate and the mixture turns aromatic. The chana dal and urad dal will soften slightly yet will keep the crunch. If you want them very soft then add 2 tbsps more water. Towards the end all the water should evaporate. Turn off the stove.

9. Remove from the stove and add cooled cooked rice. (OR Alternately you can also add the tempering to the bowl of rice). Squeeze lemon juice all over and give a good stir.

10. Taste the lemon rice. Add more salt and lemon juice if needed. Then garnish with crunchy roasted peanuts.

Serve with lemon rice with plain yogurt, papad or with pickle.

More rice recipes on the blog,
Tomato rice
Fried rice
Jeera rice
Coconut rice
Tomato bath
Pudina rice
Ingredients & substitutions
Tempering ingredients: The addition of fresh ginger, curry leaves & green chilies totally elevate the flavor of the lemon rice. These are the 3 ingredients that are key to making the dish. However if curry leaves are not available in your part of the world just skip them & use some coriander leaves – cilantro.
Nuts: Traditionally peanuts are used to add crunch to the dish. If you do not have them just replace with some cashew nuts.
Cooking oil: Lemon rice can be made with any cooking oil like peanut oil, sesame oil or sunflower oil. I like to add a dash of extra virgin olive oil or avocado oil towards the end. Olive oil doesn’t really go well in Indian foods but lemon rice is an exception.
Lemons: To make a good refreshing lemon rice always use fresh lemons. I personally like the large variety of lemons as they are really flavorful. You can also use limes.
Rice: Most commonly short grain rice is used to make this recipe. But any kind of rice just goes well. The rice has to be less starchy as the cooked grains have to be separate & grainy without being sticky or mushy. You can also use precooked rice for this recipe.
Lentils: Urad dal and chana dal are used in lemon rice as they add crunch and aroma to the dish. However you may skip them if you don’t prefer the crunchy lentils.

Tips to make lemon rice
If you have young kids at home, skip the green chilies and make the tempering. Fry the green chilies separately in the same pan later after the tempering. Serve them along with the lemon rice.
Avoid adding lemon juice to the hot rice or to the hot tempering as it alters the flavor completely.
To soften lentils (dal), I pour some water to the tempering. This instantly softens them yet keeping them slightly crunchy. If you fry the dal longer on a low heat, then they turn rock hard and need more water. So you can add anywhere from 2 to 4 tbsps water or as needed.
Alternately you can soak the chana dal and urad dal in little hot water for 15 mins. But if you fry them on a low heat, they will still turn rock hard.
Variations
Karnataka style chitranna has some chopped onions sautéed in the pan along with tempering ingredients. A handful of coriander leaves are added towards the end. Also many people use only urad dal for this version. Again every home follows their own recipe.
Sometimes I make lemon mint rice where some chopped mint leaves are added. You can find the recipe here on my pudina rice post.
Related Recipes
Recipe card

Lemon rice recipe | How to make lemon rice
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1½ cups rice uncooked (or 4 cups cooked rice)
- 2 to 3 tablespoons lemon juice or lime juice as needed
- ½ teaspoon salt (adjust to taste)
- 2 tablespoon oil
- ¾ teaspoon mustard seeds
- 4 tablespoon peanuts or cashews
- ¼ to ½ teaspoon turmeric powder (haldi)
- 2 green chili slit (refer notes if making for kids)
- 1 sprig curry leaves (kadi patta)
- 1 ½ teaspoon chana dal (bengal gram) (optional)
- 1 teaspoon urad dal (skinned black gram) (Optional)
- 1 pinch hing (asafoetida) (optional)
optional ingredients
- ½ tbsp ginger finely chopped
- 2 dried red chilies broken
Instructions
Preparation
- Wash rice a few times and drain the water completely.
- On a low flame cover and cook it in a large pot with 3 cups water.
- The rice must be cooked fully but grainy and not mushy. OR You can also cook it in a pressure cooker by placing the rice bowl in the cooker. Cook for 2 to 3 whistles.
- Fluff up the rice gently with a fork and cool completely. This helps to keep the rice grainy & firm.
How to make lemon rice
- Heat a pan with ½ tbsp oil on a medium.
- Add peanuts or cashews and fry until golden and crunchy. Remove them to a plate.
- Pour another 1½ tbsp of oil and add mustard, urad dal & chana dal. Fry on a medium flame until the dals turn golden & aromatic.
- Next add ginger, green chilis, red chilies(optional) and curry leaves. Fry them until the leaves turn crisp for about 30 seconds. Do not fry for too long, ginger will turn bitter.
- Then add hing, turmeric and salt. Immediately pour 2 to 3 tbsps water and stir.
- Quickly water will evaporate and turn the dal softer yet keeping them slightly crunchy. Turn off the stove and remove from the heat.
- Transfer this to the cooled rice. (or Alternately add the cooled rice to the pan). Ensure the rice is cooled completely then squeeze the lemon juice and give a good mix.
- Taste the lemon rice. If needed sprinkle more salt and add more lemon juice. Garnish with roasted peanuts or cashews. Serve lemon rice with plain yogurt, papad or pickle.
Instant pot lemon rice
- Rinse 1 ½ cups basmati rice at least thrice. Drain and set this aside.
- Press the saute button. When it displays hot, pour 2 tbsps oil to the inner pot of the instant pot.
- Then add in 3 to 4 tbsps peanuts or cashews. Fry them until golden and aromatic. Remove and set aside for garnish.
- Add 1½ tsp chana dal, 1 tsp urad dal, ¾ tsp mustard seeds, 1 to 2 slit green chilies, 1 sprig curry leaves. Fry them until lightly golden.
- Next add ginger, a pinch of hing & ¼ tsp turmeric. Give a good stir.
- Pour 1¾ cups water and add salt. Press CANCEL button. Deglaze by scrubbing the bottom of the pot with the spatula to avoid burn notice.
- Add rice and mix well. Taste the water & add more salt if needed.
- Secure the lid of the IP with the steam release handle set to sealing position. Press the PRESSURE COOK button and set the timer to 5 mins.
- When the Lemon rice is done, the IP beeps. Wait for the pressure to release naturally for 5 to 7 minutes. Then with the help of a spoon release the pressure manually, by moving the steam release handle from sealing to venting.
- Open the lid and remove the inner pot & set aside.
- When the temperature comes down a bit, squeeze in the lemon juice and gently stir it. If needed add more lemon juice and salt.
- Garnish lemon rice with roasted peanuts and serve with yogurt.
Notes
- If you have young kids at home, you can skip adding green chilies to the tempering. Fry them separately later in the same pan.
- To soften the dal, I pour some water to the tempering. This instantly softens them yet keeping them slightly crunchy. If you fry the dal longer on a low heat, then they turn rock hard and need more water. So you can add anywhere from 2 to 4 tbsps water as needed.
- Alternately you can soak the chana dal and urad dal in little hot water for 15 mins. But if you fry them on a low heat, they will still turn rock hard.
- Do not add lemon juice to hot rice, it alters the flavor completely.
- Ensure the rice is cooled completely before you mix the tempering. Mixing hot rice often makes it mushy.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
This post was first published in June 2015. Updated & republished in Dec 2020.


Really delicious. My sister loved it
Thank you ma’am.
Keep going!
Glad to know Shekinah
Thank you!
Hi, I would like to know with what curry should this Lemon Rice is served ??
Hi,
Usually lemon rice is not eaten with any curry. Raita or any yogurt based gravy is best. Try dum aloo or any potato gravy.
Amazing recipe with perfect instructions
Thank you Pooja
My favorite blog for South Indian recipes. Thank you. I make this lemon rice very often. Wanted to know if I can use citron in this recipe. Any advice?
Welcome Manisha
Yes Citron can be used. Make it the same way like lemon rice
Excellent recipe. Came out nice.
Will defintly try other recipe of yours. Regards
Glad to know!
Thank you
Hi Swasthi
I follow your recipes for couple of year now. Love the simplicity of your cooking. Going to try this tonight.
Is it cast iron pan that you are using? Can you please share the brand.
Thank you
Sobhana
Hi Sobhana
You are welcome! Thank you!
Yes it is a cast iron pan bought locally here in Singapore. Don’t know the brand.
I love all your recipes – the food turns out delicious!! Thank you!???
Hi Padma,
You are welcome! Thank you so much!
š
I tried it today. It turns out perfect. Eveyone loves it. Thanks for this awesome recipe.
Welcome Pearl
Glad you all love it.
Thank you
Nothing important. Just wanted to point out that you forgot to tell us to add back Cashew and Peanuts ?.
Thanks for the mention I will fix it
Can Onions be added too? I’ve seen people using onions too.
Yes very fine chopped onions and coriander leaves can be used to make Karnataka style Chitranna. You can add the 2 tbsps onions after frying the dal. Saute them until transparent or pink. Add coriander leaves for garnishing.
Hi, is toor dal interchangeable with chana dal in this recipe?
Hi Jonathan
No. You can skip it. No problem
Awesome !!!
All loved lemon rice I made after learning from your blog
Only thing is rice was grainy when cooked separately but after mixing- a bit sticky which was a negative part of my making but tasted just yummy
Thanks !!!
Hi Deep,
You are welcome. To avoid the rice turning mushy we mix the completely cooled rice with add salt, lemon juice and oil. All these 3 ingredients will firm up the rice. If the rice is slightly overcooked also it will make the grains firm. I think your rice was still hot so it got sticky. Try with the above mentioned tips next time.
Sure
Thanks for prompt reply.
Will certainly try again next weekend and give a feedback
Calories in your recipes for one person serve or total serveings
Yes it is for one serving.
Superb, verithanam
Thank you!
Hi,
Great post and try to this recipe and my husband and his surprise you can find the ingredients in an Indian recipe. I love your blog lemon rice and easy to make tasty. Thanks for sharing your post. Keep up the hard work.
Thanks
Nazmin Sarker
I love all your recipes. I’ve been trying them out one by one for different dinner parties and they’ve been a hit.
Hi Uju,
Thank you so much! Glad your food turns out good!
š
Wonderful!!
Thanks Bharti
Dear Swasthi,
Thanks for sharing your recipes .
They are easy to understand and I feel like trying them instantly.
I have tried your white chicken korma recipe and it was yummy?
Keep sharing more please.
Hi Soma,
You are welcome. Thanks for trying the recipes. Glad your korma turned out good. Sorry somehow forgot to reply your comment.
š
Great recipe, reminds of Bangalore days and little kiddo loved it too! Thanks ?
Welcome Ipsita,
Glad your kid liked it. Thank you!
š
Curd rice n lemon rice turned out amazing
My daughter loved it
Thanks Kiran
Hi Swasthi – I have a question. Should used dal that has been boiled already for this recipe? The dal in the pictures looks uncooked so Iām confused. Any help is appreciated. Thanks, Cindy
Hi Cindy,
Yes the dal is not cooked instead roasted in the pan. Roasted dal lends a nutty aroma. This is how it is traditionally made. You can sprinkle 2 to 3 tbsp water (or as needed) to the tempering to soften the dal (step 7). You can also soak them for 15 mins in hot water, drain and use.