Nariyalwale Chawal

4/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

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Rice and creamy coconut milk make a unique combination.

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Preparation Time :    Cooking Time :     Serves 4.
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1 1/4 cups long grained rice (basmati)
1 tbsp urad dal (split black lentils)
2 tbsp moong dal (split green gram)
6 red chillies
5 curry leaves (kadi patta)
2 tbsp salted peanuts, crushed lightly
2 1/2 cups (500 ml.) coconut milk
2 tbsp oil
salt to taste

For the garnish
1/4 cup grated coconut

  1. Clean, wash and soak the rice for about 20 minutes. Drain and keep aside.
  2. Heat the oil in a pressure cooker. Add the urad dal and moong dal and fry for 2 minutes.
  3. Add the red chillies, curry leaves and peanuts and fry again for about 1 minute.
  4. Add the rice and saute for another 2 to 3 minutes.
  5. Add the coconut milk and salt and pressure cook for 2 whistles.
  6. Serve hot, garnished with the grated coconut.

  1. You can also garnish this dish with chopped onions and tomatoes.

RECIPE SOURCE : Roz ka KhanaBuy this cookbook
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 on 06 May 14 12:29 PM

It's a must try for all coconut lovers. Mildly spiced with a rich and delicate flavor of coconut. Have it with a spicy curry.