Lemon Rice (South Indian Chitranna)

Lemon rice is one of the most common dishes from South India, where it also goes by the name chitranna. It's usually eaten alone or with raita, yogurt, chutney, or kosambari (a type of salad). It's not uncommon for people to pack this rice with them while traveling as it transports well.

This dish gains flavour from using whole seeds that you grind yourself in order to release their oils. You might be tempted to skip that step, but it's important. You can easily throw together this rice dish if you are in a hurry, as it can be made with leftover rice. Add some poppadoms on the side for a simple yet tasty meal. You can serve this with curries, fish, and chicken. This rice would also be delicious as a side to add something flavourful alongside a lemon and garlic roasted chicken.

1 tsp. coriander seeds
2 Tbsp. vegetable oil, or Canola or sunflower cooking oil
1 tsp. mustard seeds
3-4 curry leaves
2 green chiles, slit lengthwise
1 (1") piece ginger, grated
½ cup peanuts, roasted and unsalted
1 tsp. turmeric powder
2 lemons, freshly juiced
2 cups basmati rice, cooked (leftover rice is fine)
kosher or sea salt

Gently roast and then coarsely grind the coriander seeds into powder. Set aside.

Heat the oil in a pan and add the mustard seeds, curry leaves, and green chiles. Fry the mixture until the splattering stops.

Add the ginger and peanuts. Fry the mixture for another minute. Add the turmeric powder and turn off the burner.

Add the lemon juice and mix well. Add the rice, roasted coriander powder, and salt to taste and mix thoroughly.

Serve.

Makes 2 servings.

Cook's Notes:

If you don't have a mortar and pestle to grind the coriander, you can use a spice grinder or a clean coffee grinder instead. If you opt for a coffee grinder, make sure it's extremely clean so the flavours of coffee don't transfer to the spices.

How to Store and Freeze Rice:
Store leftover lemon rice in an airtight container for up to three days. You can also store the rice in the freezer in a sealed zip-close freezer bag for up to six months. Simply thaw the rice in the refrigerator or use the microwave. You can also cook it from frozen if you toss it into a curry or other dish with other ingredients as they're cooking.