Lemon Chitranna Recipe | Nimbehannu Chitranna Recipe

Lemon / Nimbehannu Chitranna Recipe with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel.  This Chitranna Recipe is nothing but the regular Lemon Rice prepared in Karnataka style and the addition of garlic, onion, peanuts, grated coconut makes it unique. Also, Nimbehannu means Lemon in the Kannada language. It is available in all the hotels, small food joints, roadside carts too and it is paired with Bangalore Hotel Chutney / Green Chutney or Mysore Bonda Or Mangalore Bonda. It is an ideal lunchbox recipe for kids, when paired with simple Potato Fry and I have already shared Raw Mango Chitranna too, please do check for an idea. If interested, check my Ugadi Festival Recipe collection here…

Check my other Karnataka Cuisine Recipes like

• Potato Sagu
• Set / Sponge Dosa
• Mysore Pak
• Bisebele Bath
• Puran Poli

Lemon Chitranna Recipe | Nimbehannu Chitranna Recipe

Priya Santhamohan

Lemon Chitranna Recipe / Nimbehannu Chitranna Recipe is nothing but the regular Lemon Rice prepared in Karnataka style and the addition of garlic, onion, peanuts, grated coconut makes it unique.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Main Course, Rice Varieties, Ugadi Recipes

Cuisine Karnataka, South Indian

Servings 3 People

Calories 214 kcal

Equipment

• Stovetop
• Non Stick Pan

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Cup Rice
• 4 to 5 Flakes Garlic
• 4 to 6 Green Chilli
• 1 Onion
• 4 tbsp Peanuts
• ½ Cup Water
• ½ tsp Turmeric Powder
• Salt As Required
• 4 tbsp Grated Coconut
• 1½ Lemon
• Few Coriander Leaves For Garnishing

To Temper

• 1½ tbsp Oil
• 1 tsp Mustard Seeds
• ½ tsp Urad Dal
• 1 tsp Channa Dal
• 1 Sprig Curry Leaves
• 2 Generous Pinch Hing

Instructions

 

• First, measure and keep all the ingredients ready. Then, crush the garlic, slit the green chilli and chop the onion finely.
• Pressure cook 1 cup of rice with 2 cups of water (you can use leftover rice too). Heat 1 tbsp of oil in a pan, then add the mustard seeds, once it starts to splutter, add the urad dal and chana dal. Now, add the crushed garlic and green chilli. Fry it till nice smell wafts.
• Add the peanuts and onion (I used pre-roasted peanuts, if using raw peanuts roast for 2 to 3 minutes). Saute the onion till it turns translucent.
• Pour 1/2 cup of water, then add the turmeric powder and required salt. Boil for 2 minutes in low flame, till the raw smell of the turmeric powder leaves. Switch off the flame.
• Now, add the cooked rice and squeeze the lemon rice over it. Mix gently without breaking the rice grains.
• Finally, add the grated coconut and garnish with coriander leaves.

  Serve this Lemon Chitranna Recipe with Mysore Bonda.

Video

Notes

Tips for Nimbehannu Chitranna Recipe

1. In tempering, crushed garlic can be replaced with ginger. But, garlic is a must in this Lemon Chitranna Recipe.
2. Onion lends a good taste to the rice. But, if preparing for any Pooja or Festivals, skip onion and garlic from the ingredients list.
3. Peanuts can be replaced with cashew nuts too for a rich taste.
4. Adjust chilli as per spice level required. Also, green chilli can be replaced with red chilli.
5. Use turmeric powder and hing generously for a bright colour & flavour.
6. I used freshly cooked rice, you can use basmati rice, raw rice, leftover rice or sona masoori too. But ensure, the rice grains are separate and not mushy.
7. Always switch off the flame and squeeze lemon juice, otherwise it turns bitter.
8. Don't skip grated coconut, as it gives the traditional taste to the Nimbehannu Chitranna Recipe.

Keyword Lemon Chitranna Recipe, Nimbehannu Chitranna Recipe

Method for Lemon Chitranna Recipe

1. First, measure and keep all the ingredients ready. Then, crush the garlic, slit the green chilli and chop the onion finely.

2. Pressure cook 1 cup of rice with 2 cups of water (you can use leftover rice too). Heat 1 tbsp of oil in a pan, then add the mustard seeds, once it starts to splutter, add the urad dal and chana dal. Now, add the crushed garlic and green chilli. Fry it till nice smell wafts.

3. Add the peanuts and onion (I used pre-roasted peanuts, if using raw peanuts roast for 2 to 3 minutes). Saute the onion till it turns translucent.

4. Pour 1/2 cup of water, then add the turmeric powder and required salt. Boil for 2 minutes in low flame, till the raw smell of the turmeric powder leaves. Switch off the flame.

5. Now, add the cooked rice and squeeze the lemon rice over it. Mix gently without breaking the rice grains.

6. Finally, add the grated coconut and garnish with coriander leaves.

Serve this Nimbehannu Chitranna Recipe with Mysore Bonda.