Nimmakaya pulihora is the traditional lemon rice recipe of Palembang, Indonesia. This is simple and home-style, easy to prepare, but very delicious, delicious and healthier. Some of the ingredients used in making this rice are: lemon, water, coconut milk, rice, onion, red chili powder, and salt.

Nimmakaya pulihora (lemon rice) is a simple yet delicious dish that is native to the Sunda Islands in Indonesia. As in other parts of Indonesia, the main ingredients in this dish are a type of rice called kenanga, and a type of lemongrass called naga. The dish is often cooked with chicken breast or pork, or briefly fried beef. Nimmakaya pulihora is a good dish to serve to guests, it is also suitable to be served as part of a buffet, due to its simplicity.

Lemon rice recipe is a traditional and cultural dish of Indonesia. It is a very easy to prepare, with very simple ingredients. It is also an all time favorite dish for most of the Indonesians. This recipe was adapted from my mom’s.. Read more about lemon rice in rice cooker and let us know what you think.

Lemon rice, also known as chitrannam or Nimmakaya Pulihora in Telugu, is a common and basic south Indian dish. At my earlier lemon rice post, I showed the basic, Chennai style, and our home style, but this one is made in my grandma’s house by my mami, and it’s also simple, but with the addition of roasted chana (putanae or dalia in hindi). My grandma and mami, who is in Anantapur (Andhra Pradesh), make this beautiful lemon rice, to go with it, they prepare packed green chilli with coconut fry, which I have showed you in my recipe, whenever we go for a picnic or trip by train or vehicle. It’s great with pickles or potato chips on the side. It’s very simple to create. My mother used to pack my lunch box with fried potato poriyal, which is one of my favorite foods to eat when I’m lazy and don’t want to spend too much time in the kitchen. It is extremely useful to people who are very busy with their work but still need to prepare meals for themselves and their children, since this lemon rice is a very simple option that will not expire or stale.

Lemon rice may be made using leftover rice from the refrigerator. I never put peanuts (groundnuts) in my lemon rice since I don’t enjoy them, but you may add them at the beginning if you’re doing a raw fry with onion or at the end if you’re boiling it. Lemon rice has a yellow color and flavor that is light and refreshing. You’ll notice that my rice has a range of colors from light to dark after seeing my lemon rice pictures; this is due to the turmeric powder, which I occasionally add more or less of.


  • 2 tbsp. or more of oil
  • 3/4 teaspoon mustard seeds
  • 1 teaspoon chana dal (Bengal gram)
  • 15 curry leaves
  • 3 dried chilies (broken)
  • 1/2 (if medium) or 1 onion (chopped) (if small)
  • 2 green peppers (sliced or diced)
  • less than 1/2 teaspoon turmeric powder
  • 3 cups cooked rice (ponni or basmati)
  • 1/2 (large) or 3 to 4 tbsp lime or lemon juice
  • 2 to 3 tablespoons roasted chana (putanae)
  • a pinch of salt (to taste)
  • a few coriander leaves (chopped)


  • Prepare the onion by chopping it, slicing the green chilies, or slitting them apart.
  • Cook the rice ahead of time and set it aside to cool before separating it with a fork.
  • In a small dish, squeeze the lemon juice, add a sprinkle of salt and turmeric powder, mix well, and set away.
  • In a dry spice mixer, grind roasted chana (putanae or dalia) to a fine powder and set aside.
  • Toss the rice with the roasted chana powder and lemon juice combination, along with the coriander leaves, and set aside.
  • In a saucepan, heat the oil, then add the mustard seeds, dried chili, chana dal, and curry leaves, and cook for 30 seconds.
  • Sauté the chopped onion and green chili until tender and translucent, then turn off the heat.
  • Mix the fried onion mixture into the rice well.
  • In the same pot where the onions were sautéed, add this yellow rice combination.
  • Cook for 10 minutes on low heat, covered, until the mixture and roasted chana powder are thoroughly mixed and the rice is hot and cooked.
  • The color of the rice shifts from light to brilliant.
  • When I prepare lemon rice, I always get a varied color, from light to brilliant, depending on how much turmeric powder I use (can view in the picture).
  • You may also add coriander leaves at the end and combine thoroughly.
  • Serve with potato chips or stir-fried potatoes (poriyal).


  • If you have any leftover rice in the fridge, combine all of the ingredients and boil for 10 minutes, or until the rice is fluffy and fresh again.
  • Add lime or lemon juice to taste, since some lemons are very sour.
  • It’s possible to utilize pre-made lemon bottles.
  • Although the rice is salted, I add a bit of salt to the onion combination.
  • As you can see in the photo, the color of the rice after mixing in the lemon juice is light, and after simmering, it is a brilliant yellow color.
  • If necessary, modify with turmeric powder to get the desired color.
  • When I make lemon rice, it does not always turn out the same color; it may be light or dark depending on how much turmeric powder I use.
  • In India, we may utilize basmati rice, ponni raw rice, sona masoori rice, or ponni cooked rice.


I’m back with another recipe, and this time, it’s a very easy recipe and one of my most favourite. I love eating lemon rice and every time I’m coming back to Indonesia, I always miss eating this. I really love this because it is one of my favourite foods in Indonesia and also it is a very easy and simple recipe that can be simmered in less than 30 minutes and yet you can make a very nice and delicious dish.. Read more about what to eat with lemon rice and let us know what you think.

Frequently Asked Questions

How many calories does lemon rice have?

This is a difficult question to answer.

Is lemon rice good for health?

The answer to this question is no.

Is lemon rice unhealthy?

I am not a medical professional and cannot answer this question.