Nimbu Bhat (Lemon rice)

Nimbu Bhat (Lemon rice)

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Servings: 4
Calories: 294


  • 3 1/2 oz Rice Basmati
  • 16 floz Water
  • 1 tsp Salt
  • 3 tbsp Vegetable oil / Ghee
  • 2 oz Cashew nuts kaju, chopped
  • 1/2 tbsp Black gram split (dhuli urad dal)
  • 1 tsp Mustard seeds rai
  • 3 Dry red chillies sookhi lalmirch
  • 1/2 tsp Turmeric haldi powder
  • 3 floz Lemon nimbu juice
  • 3 tbsp Green coriander hara dhaniya, coarsely chopped
  • 5 tsp Coconut nariyal, fresh, shredded


  • Wash and soak the rice in water for 10 minutes. Drain and keep aside.
  • Boil water in a heavy-bottomed pan. Stir in rice, salt, and 1/2 tbsp oil. Cover tightly, reduce heat and simmer without stirring until the rice is fluffy and tender and the water is fully absorbed. Keep aside.
  • Heat the remaining oil in a small pan. Stir-fry the cashew nuts until golden brown. Spoon cashew nuts over the cooked rice and replace cover.
  • Raise the heat slightly. Saute the split black gram and mustard seeds. Add dry red chillies and remove from heat.
  • Gently fold in the sauteed mixture along with turmeric powder, lemon juice, green coriander, and coconut.
  • Serve hot, with plain yoghurt.
Calories: 294 kcal
Carbohydrates: 31 g
Protein: 6 g
Fat: 18g
Saturated Fat: 3 g
Trans Fat: 1 g
Sodium: 594 mg
Potassium: 279 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 347 IU
Vitamin C: 61 mg
Calcium: 31 mg
Iron: 2 mg
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