Chitranna Rice ( South Indian Recipes )
by Tarla Dalal
Added to 76 cookbooks
This recipe has been viewed 131375 times
chitranna rice | Karnataka chitranna rice | Karnataka nimbehannu chitranna | lemon rice | with 25 amazing images.
This famous South Indian rice dish, chitranna rice is made by tempering cooked rice with traditional ingredients like mustard, dals and peanuts, perking it up with onions and coconut, and flavouring it with lemon juice. The crunch of peanuts, the flakiness of coconut and the tang of lemon juice ensure a good balance of texture and taste in Karnataka chitranna rice. You will surely enjoy this easy and convenient recipe.
We have had many requests for Karnataka recipes and hence we made this famous Karnataka nimbehannu chitranna.
chitranna rice is a very popular South Indian recipe, which is considered very auspicious and made on festival days as an offering to God. People don’t mind standing in long queues to get their share of Karnataka chitranna rice prasad at temples.
Owing to the ease of making it and the convenience of being a one-dish vegetarian meal, chitranna rice is a popular choice for packed South Indian lunches too. The only difference is that you can add onions when making it casually and without onions for Karnataka chitranna rice prasad.
I would like to share some important tips, points to make the perfect chitranna rice. 1. Wash around ¾ cup of rice few times and soak with enough water for half an hour. Washing helps in removing excess starch from the rice which eventually results into non-sticky grains. 2. Add oil while cooking the rice. Oil coats the rice grain helping us to achieve separate grains on cooking. 3. I have used raw peanuts in chitranna rice. You can replace peanuts with cashew nuts or use a combination of both.
Enjoy chitranna rice | lemon rice | Karnataka chitranna rice | Karnataka nimbehannu chitranna | with detailed step by step photos.
- To make chitranna rice, heat the oil in a deep non-stick pan, add the mustard seeds, urad dal, chana dal and raw peanuts and sauté on a medium flame for 2 minutes.
- Add the dry red chillies and onions and saute on a medium flame for 1 minute.
- Add the turmeric powder, asafetida and coconut and sauté on a medium flame for 1 minute.
- Add the rice, lemon juice and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Switch off the flame, finally add the coriander and mix well.
- Serve the chitranna rice hot.
Chitrana Rice Video by Tarla Dalal
Chitranna Rice ( South Indian Recipes ) recipe with step by step photos
For making the chitranna rice | Karnataka chitranna rice | Karnataka nimbehannu chitranna | lemon rice, we will first cook the rice. For that, wash around ¾ cup of rice few times and soak with enough water for half an hour. Washing helps in removing excess starch from the rice which eventually results into non-sticky grains. Most commonly short-grained rice are used to make South Indian lemon rice but, you can make use of any variety of rice. Soak in 3 cups of water for 30 minutes.
After half an hour, drain the rice using a strainer.
Boil 4 cups of water in a deep pan. Alternatively, you can even pressure cook the rice.
Also, add oil. Oil coats the rice grain helping us to achieve separate grains on cooking
Add salt to taste.
Add the soaked and drained rice.
Mix well and cook on a medium flame for 8 to 10 minutes or till the rice is 95% cooked.
Drain with the help of a strainer. You can even refresh using cold water to discontinue the internal cooking process. Keep aside.
To prepare the South-Indian Chitranna rice, heat the oil in a deep non-stick pan. For authentic flavour, make use of coconut oil while tempering.
Once the oil is hot, add mustard seeds.
Add urad dal.
Add chana dal.
Add raw peanuts. You can replace peanuts with cashew nuts or use a combination of both.
Sauté everything on a medium flame for 2 minutes or till they turn crunchy and aromatic.
Add the curry leaves and dry red chillies.
Sauté on a medium flame for 1 minute. Lemon rice and Chitranna rice have common ingredients and method, but they differ in taste and flavor. The main difference between these two recipes is the addition of chopped onions. In lemon rice, chopped onions are not added.
Add turmeric powder.
Sauté on a medium flame for 1 minute.
Add the rice. Ideally, this is a perfect dish to prepare using leftover rice.
Add lemon juice. Add lemon juice only at the end while mixing the rice or else your rice may taste bitter.
Finally, add salt and mix gently.
Cook on a medium flame for 2 minutes, while stirring occasionally.
Switch off the flame, lastly add the coriander.
Mix well and our chitranna rice is ready. This Karnataka chitranna rice | Karnataka nimbehannu chitranna can be prepared for breakfast, lunch or dinner and eaten as it is or with curd or potatoes.
Serve the nimbe hannu chitranna hot.
If you enjoyed this South-Indian Chitranna rice recipe, then also check out other popular rice dishes like: Bisi Bele Bhaat, Tomato Rice, Tamarind Rice
Nutrient values per serving
|Vitamin A||71.2 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||2.9 mg|
|Vitamin C||0.1 mg|
|Folic Acid||10.8 mcg|
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