Hariyali Chawal, Coriander Rice Recipe
by Tarla Dalal
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Added to 818 cookbooks
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Here is a simple, easy-to-prepare dish that has an inviting aroma and irresistible flavour! Hariyali Chawal involves simply cooking rice with an assortment of spices, before mixing in a generous dose of chopped coriander.
Interestingly, the coriander is not ground into a paste but simply chopped finely and mixed into the rice as soon as it is cooked. This gives it a really appetising look and unique flavour. The garnish of fried onions is as important as the coriander for the success of this dish, so spare a few minutes to prepare it.
Serve hot with Teen Ratna Dal and Gajar Gobhi Aur Aam ka Achaar .
- Heat the oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onions and sauté on a medium flame for 2 to 3 minutes.
- Add the rice and sauté on a medium flame for another 3 minutes.
- Add 3 cups of hot water and salt, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Transfer the rice in a deep bowl, add the chopped coriander and mix gently using a fork so that the rice grains do not break.
- Serve hot garnished with fried onions.
Nutrient values per serving
|Vitamin A||724.7 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.4 mg|
|Vitamin C||14.5 mg|
|Folic Acid||6.1 mcg|
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