Nimbu Rice

Name: Nimbu Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup rice; 2 tablespoons vegetable oil; 1 teaspoon mustard seeds; 1 teaspoon lentils, green (urad dal); 1 teaspoon lentils, red (masoor dal) (chana dal); 1 each cashew nuts handful; 1 each raisins, seedless handful; 1 x turmeric pinch; 1 cup vegetables mixed; 1 each lemon

Eats Now Editorial Team · General

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Nimbu Rice – a delicious recipe with rice, vegetable oil, mustard seeds, lentils, lentils, handful. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 cup rice
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon lentils, green (urad dal)
1 teaspoon lentils, red (masoor dal) (chana dal)
1 each cashew nuts handful
1 each raisins, seedless handful
1 x turmeric pinch
1 cup vegetables mixed
1 each lemon

1
Cook rice.
2
Heat oil and add all other ingredients except for the lemon.
3
Fry as appropriate.
4
Mix stuff in pan with rice.
5
Squeeze the lemon and add the juice to the rice.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup rice, 2 tablespoons vegetable oil, 1 teaspoon mustard seeds, 1 teaspoon lentils, green (urad dal), and more.

Yes, Nimbu Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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