Recipe courtesy of Padma Lakshmi

Nimbu Rice: Rice with Indian Spices, Cashews, and Chiles

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  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 6 servings
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3 tablespoons vegetable oil

3 tablespoons gram lentils

1/2 teaspoon asafetida powder

1 teaspoon turmeric

2 to 4 hot green chiles, such as jalapeno, sliced

1 1/2 teaspoons black mustard seeds

2/3 cup raw cashew nuts

8 cups cold cooked rice

1 lemon, juiced or to taste



  1. In a casserole set over moderate heat, warm the oil, add the lentils, asafetida powder, turmeric, and chilies and cook, stirring, until sizzling. Add the mustard seeds and cashew nuts, and cook, stirring, for 5 minutes. Add the rice, lemon juice, and salt to taste and cook, stirring occasionally, until heated.