Nimbu Wala Chawal (tangy Lemon Rice)
Nimbu Wala Chawal, also known as Tangy Lemon Rice, is a popular dish in Saraiki Cuisine. This flavorful rice dish is infused with the tangy and zesty flavors of lemon, making it a refreshing and satisfying meal.
Ingredients
- 2 cups basmati rice
- 4 cups water
- 1/4 cup vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 green chilies, slit lengthwise
- 10-12 curry leaves
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1/4 cup roasted peanuts
- 1/4 cup fresh coriander leaves, chopped
- Juice of 2 lemons
Instructions
- Wash the rice and cook it in 4 cups of water until done. Once cooked, spread the rice on a plate to cool.
- In a large pan, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds. When the seeds start to splutter, add the green chilies and curry leaves. Sauté for a minute.
- Add the turmeric powder and salt. Mix well.
- Add the cooked rice to the pan and gently mix it with the spices, taking care not to break the grains.
- Add the roasted peanuts, chopped coriander leaves, and lemon juice. Mix well and cook for 2-3 minutes.
- Once done, remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 6g
Supplies
Large pan Cooking spoon Plate
Tools
Stove
Serving suggestions
Serve the Nimbu Wala Chawal with a side of raita (yogurt dip) and papad (crispy lentil wafers) for a complete meal.
Tips & tricks
For a variation, you can add grated coconut or cashew nuts for added texture and flavor.
Cost
$8