Recipe- Quick To Use Yellow Lemon Rice

Learn how to make lemon rice that really packs a punch, because that’s how anything lemony should be – punchy! This delicious dish from South India is also called chitranna, and is really versatile because it can be eaten as a main with yogurt, or as a side with fish, curries, chicken, korma etc. If you have extra lemons, don’t make lemonade -try this lemon rice instead!

Most lemon rice recipes only use lime juice in them, which is added in the end, but I like to start by adding lime zest while the rice is cooking, and then finish with lime juice. I think zest is really where all the good flavor is and we often ignore it. When a recipe is basically flavored with limes, it makes a big difference if you use both.

Ingredients

1 cup long grain Rice
1 tablespoon Ghee
1 teaspoon Mustard Seeds
1 Green Chilli, finely chopped (or Serrano Peppers)
8–10 Cashew nuts (or Groundnuts)
6–8 Curry Leaves
1/2 teaspoon Turmeric Powder
Zest of 1 Lime
3/4 teaspoon Salt
1 1/2 tablespoon Lime Juice
Chopped Coriander for topping

Method

* Rinse the rice a few times with water and soak it for 15-20 minutes.

* Heat ghee in a pot and add mustard seeds. Once they start spluttering, reduce the flame and add green chillies, cashew nuts and curry leaves.

* Slow roast the cashews till they are golden brown.

* Drain the rice and add it to the pan.

* Dry roast it for a minute or two and add turmeric powder, lime zest, salt and two cups water. Mix well and bring to a boil.

* Once the water comes to a roaring boil, reduce it to a simmer; cover and cook for 6-7 minutes or till the water is absorbed and the rice is cooked through.

* Mix in the lime juice and coriander and serve hot.