This original Tarla Dalal recipe can be viewed for free

Avial Rice


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Added to 23 cookbooks
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Rice cooked in coconut milk and layered with mouth-watering avial, the South Indian vegetable delicacy. This unusual dish is sure to fetch you compliments from your guests.

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Preparation Time: 
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Serves 4.
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Ingredients



For the rice
1 1/2 cups long grained rice (basmati)
2 cups coconut milk
2 cloves (laung / lavang)
2 cardamoms (elaichi)
2 tbsp oil
salt to taste

For the avial
1/2 cup drumsticks (saijan ki phalli / saragavo), cut into 25 mm. (1")
1/2 cup french beans, strings removed
1/2 cup cauliflower florets
1/2 cup peeled raw bananas, cut into pieces
1/2 cup tender green peas
1/2 cup brinjal (baingan / eggplan) cubes
3/4 cup curds (dahi), whisked
2 tbsp oil
salt to taste

To be ground to a smooth paste
3/4 cup freshly grated coconut
1 tsp cumin seeds (jeera)
4 green chillies, chopped
1/2 tsp turmeric powder (haldi)
1/2 tsp tamarind (imli) pulp
1/4 cup water

Other ingredients
oil for greasing
2 tbsp oil
1 tsp cumin seeds (jeera)

Method

    For the rice
    1. Heat the oil in a pan add the cloves and cardamoms.
    2. Add the rice and fry till all the grains are well coated with oil.
    3. Add the salt and coconut milk. Cover and cook over a slow flame for 10 to 15 minutes till rice is cooked. Ensure that each grain of rice is separate. Keep aside.

    For the avial
    1. Heat the oil in a pan and add the drumsticks with ¼ cup of water. Cover and cook till they are half done.
    2. Add the remaining vegetables and salt and mix well. Cover and cook till the vegetables are tender.
    3. Add the prepared paste and ¼ cup of water and bring to a boil. Simmer for 5 minutes and then add the curds. Cook till the mixture becomes almost dry. Keep aside.

    How to proceed
    1. Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
    2. On it spread ½ the avial and 1/3 of rice.
    3. Layer again with ½ of the avial and remaining 1/3 rice.
    4. Cover a lid and seal the edges with a dough.
    5. Cook on a slow flame for 20 to 25 minutes. Serve hot.
    RECIPE SOURCE : Jain Desi KhanaBuy this cookbook
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