Nimbu Ka Chaval Saffron Rice with Lime
Elevate your rice game with Nimbu Ka Chaval Saffron Rice with Lime, a vibrant fusion of zesty lime and aromatic saffron. This Indian-inspired dish features fluffy Basmati rice infused with the golden hues of saffron and the tangy brightness of lime juice and zest. Enhanced with the nutty richness of ghee, the earthy warmth of mustard seeds, and the fragrant crunch of curry leaves, this recipe is as flavorful as it is visually stunning. A sprinkle of optional toasted cashews adds a delightful crunch, while fresh cilantro offers a refreshing finish. Perfect as a standalone dish or a side to complement curries and grilled protein, this easy recipe is ready in just 30 minutes and delivers a delicious burst of bold, citrusy flavor in every bite.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 0.25 teaspoon Saffron strands
- 2 tablespoons Hot water (for saffron)
- 2 tablespoons Lime juice
- 1 teaspoon Lime zest
- 1 tablespoon Ghee (clarified butter)
- 0.5 teaspoon Mustard seeds
- 8 leaves Curry leaves
- 2 pieces Green chilies (slit lengthwise)
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Cashews (optional, lightly toasted)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Rinse the basmati rice in cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, reduce the heat to low, cover, and cook for 15-18 minutes, or until the rice is tender and the water is fully absorbed.
In a small bowl, soak the saffron strands in 2 tablespoons of hot water and set aside to bloom.
Once the rice is cooked, fluff it gently with a fork and transfer to a large mixing bowl. Pour the saffron water over the rice and mix gently to evenly distribute the color and fragrance.
Heat the ghee in a large skillet or wok over medium heat. Add the mustard seeds and let them splutter for about 30 seconds.
Add the curry leaves and green chilies to the skillet, stirring for 1 minute until fragrant.
Stir in the turmeric powder and salt, followed by the lime juice and lime zest. Mix well to combine.
Gently fold the cooked rice into the skillet, ensuring the spice mixture is evenly distributed. Be careful not to break the rice grains.
If using, sprinkle the toasted cashews over the rice and fold lightly.
Garnish with fresh cilantro before serving. Serve warm.
Nutrition Facts
Calories |
131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 493 mg | 21% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.8 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 93 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
