Easy Lemon Rice Instant Pot

I’m from Karnataka, a South Indian state in India. In Kannada, we refer to this lemon rice recipe as chitranna or nimbehannu chitranna. This classic South Indian dish is a staple during major festivals in our home. It is also perfect for a busy weekday dinner or lunch. It is so easy to prepare with just a few basic pantry ingredients. This is a no-onion, no-garlic recipe, but you can add onions while sautéing if you like. You may also enjoy the variation of raw mango rice on my blog. For a healthier twist, try replacing the rice with quinoa for lemon quinoa or using millet to make little millet lemon rice. You can use either lemons or limes to make this lemon rice. Limes tend to be tarter and have a more robust flavor compared to lemons, so adjust the quantity based on your taste preference. If you’re looking for an immunity-boosting soup using lemons, check out my recipe for lemon coriander soup. Below, I have shared how to make one-pot lemon rice dish in my electric pressure cooker, Instant Pot DUO60 6 QT and also shared traditional stovetop method.

What is Lemon Rice?

Lemon Rice is a delicious and tangy rice dish from South India that is perfect for an easy and quick meal. It is made with rice, lemon juice, a few spices, and herbs and packed with flavor. It is perfect for those days when you are looking for quick, comforting lunch or dinner but don’t have much time to spend in the kitchen.

Ingredients

Mustard seeds, Urad dal, and Chana dal: are a must for South Indian tempering. You can increase the quantity if you desire. Green chilies: I used Thai green chilies for the heat. I also used 1 dry red chili. Ginger: use freshly minced ginger for the best flavor. Fresh Curry leaves: gives a nice, and distinct flavor, so do not skip it. Asafoetida: two pinches of hing. To make it gluten-free, skip it or use GF asafoetida. Turmeric: is used for its color and amazing health benefits. Oil: You can use any cooking oil. Nuts: Roasted peanuts and cashews give a nice crunch. So don’t skip it. You can roast the peanuts in the air fryer or use store-bought roasted peanuts. Water: For making in Instant Pot, add 1.5 cups of water for 1 cup of Basmati rice. Lemon juice: Freshly squeezed lemon juice enhances its taste and gives it a distinctive flavor. Do not use store-bought bottled lemon juice. You can also use lime juice, they are usually a bit more tart than lemon, so adjust according to your preference. Coriander leaves: for garnish.

How to Make Lemon Rice (Chitranna) in Instant Pot

Roast peanuts in a pan on medium flame until golden brown. Remove and let it cool down. You can also roast the peanuts in the air fryer. Press SAUTE on Instant Pot. Heat ghee (or oil), and add chana dal and urad dal. Sauté them for about a minute until they are light brown. Next, add mustard seeds and let them crackle. Then add green chilies, red chili, curry leaves, asafoetida, and ginger, and saute for a few seconds. Then add turmeric powder and give a quick stir. Add rinsed rice, water, and salt, and give a stir. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid. Remove the lid carefully. Add roasted peanuts and lemon juice, then garnish with fresh cilantro/coriander leaves. Gently mix everything together. Lemon Rice Pilaf is ready. Enjoy with pickle, papad, and raita.

Stovetop Pot Method

Rinse the rice and cook the basmati rice in instant pot electric pressure or stovetop pressure cooker. Once cooked, spread it out on a wide plate and let it cool completely, this step helps to achieve separate and non-mushy rice. In a Kadai, Heat oil. Add in the raw peanuts and fry them until they turn slightly golden brown. Take them out and keep them aside. In the same Kadai, add mustard seeds and let them crackle. Then add chana dal, and urad dal. Sauté for about a minute until they are light brown. Then add ginger, red chili, green chilies, and curry leaves, and saute for a few seconds. Turn off the gas, and then add turmeric powder and asafoetida. Stir quickly. Add the cooked rice, roasted peanuts, lemon juice, and salt. Mix well. Garnish coriander leaves and serve immediately. Here is how I pack lemon rice for my daughter’s school lunch box. Skip the nuts for a nut-free option. Lemon rice pilaf can also be served as a side dish with plant-based protein like air-fried tofu and roasted veggies. You can also pair it with plain yogurt or your favorite dal tadka or curry.

Storage Suggestions

Store: Leftover lemon rice will keep well in the refrigerator for up to 2 days. Let it cool completely, and then store it in an airtight container. Freeze: You can freeze the leftover lemon rice pilaf in a freezer-safe ziplock or container for up to 2 months. Reheat: Sprinkle some water and reheat in the microwave or stovetop until it warms through.