How to make Nimbuwale Chawal - Tangy rice preparation.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Lemon juice (नींबु का रस), Cooked rice (पके हुए चावल)

Cuisine : Punjabi

Course : Rice

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Nimbuwale Chawal Recipe Card

Nimbuwale Chawal

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Nimbuwale Chawal checkout Lemon Risotto, Lemon Rice With Vegetables, Lemon and Pumpkin Rice. You can also find more Rice recipes like Moppilah Biryani, Palakwale Chawal, Rainbow Rice, Achaari Khichdi.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sour

Ingredients for Nimbuwale Chawal Recipe

  • Lemon juice 1

  • Cooked rice 2 cups

  • Carrot 1 medium

  • French beans 10-12

  • Green capsicum 1 medium

  • Green peas 1/4 cup

  • Salt to taste

  • Oil 1 tablespoon

  • Cumin seeds 1/2 teaspoons

  • Ginger paste 1 teaspoon

  • Green chillies slit 2

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Boil water in a non stick pan. Cut carrot into triangles and French beans into big pieces. Put carrot into the boiling water.

Step 2

Cut capsicum into triangles. Add French beans and green peas to the boiling water.

Step 3

Add salt and cook for a while ensuring that the vegetables are not overcooked. Drain and set aside.

Step 4

Heat oil in a non stick pan, add cumin seeds and ginger paste. Add a little water and sauté for a minute. Add green chillies and mix.

Step 5

Add boiled vegetables and capsicum and mix well. Add cooked rice, salt, coriander leaves and lemon juice and toss.

Step 6

Cook till the rice gets heated through. Serve hot.