Lemon Mint Rice | Nimbu Pudina Chitranna


                                                        I start this post with my mom’s famous dialogue for me and my brother, “Tumka seeth laggana jaleri tenchi sitha ek phanna ghalleri bhari ishta!” {You don’t like rice but if the same rice is seasoned in the simplest way, you love it}. Absolutely true. I am not a huge fan of plain rice but rice dishes ranging from this humble lemon chitranna to mom’s worlds best carrot pulao to vegetable biriyanis are all my favorite. Is it the same with you?

                                                          Lemon chitranna is made in my kitchen on those days when I don’t have enough time in hand to cook but more than enough of leftover rice. My magic wand wavers over the cold, boring rice and converts it into this gorgeous looking flavorful lemon rice. Just love this rice for a simple comforting meal.
                                                          Since we have plenty of mint leaves growing in our backyard, I tried adding a handful to this chitranna and we loved the minty lemon rice too. After all mint and lemon are a match made in heaven, right? So do try this rice and you are sure to love it. Happy and Healthy cooking!

RECIPE:

Ingredients:
4 Cups Cooked Rice
1/4 Cup fresh Mint leaves
8 to 10 Peanuts
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp split Urad dal
A pinch of Hing/ Asafoetida
2 sprigs of Curry leaves
1/2 tsp Turmeric Powder
Salt to taste
2 tsp Oil
4 Tbsp Lemon juice or to taste

Recipe:
1. Heat oil in a pan and add mustard seeds, cumin seeds, urad dal and peanuts. Also add hing. Let the mustard seeds splutter and peanuts turn light brown.

2. Now add curry leaves and mint leaves. Saute for few seconds.

3. Add turmeric powder and saute for few seconds more.

4. Now add in the cooked rice and salt. Mix well till the rice coats the seasoning. Cover and cook on low flame for two minutes.

5. Add lemon juice and mix well.
Serve hot as it is or goes well with chutneys and pickles too.

Notes:
* Leftover rice works best for this recipe. If making fresh rice, don’t over cook. Cook till its still firm and allow it to cool down completely before making lemon rice.
* You can definitely skip adding mint leaves if you don’t have and make a simple lemon chitranna.
* The quantity of lemon juice depends on the variety of lemons and your taste buds. So add 2 Tbsp at a time, mix, do a taste check and adjust the quantity.
* I also add a handful of freshly grated coconut sometimes to make this rice more flavorful.

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!



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