Chawal Hariyali


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Coriander lends a delicate flavour to this rice. you can also use dill leaves along with coriander.
handy tip(s) :
1. the coriander is added last so that it retains its colour.
2. crushed peanuts can be added for a better taste.

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Chawal Hariyali recipe - How to make Chawal Hariyali

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings

1 1/2 cups long grained rice (basmati)
1 1/2 cups chopped coriander (dhania)
4 black peppercorns (kalimirch)
25 mm (1") piece cinnamon (dalchini)
4 cloves (laung / lavang)
4 cardamoms (elaichi)
2 onions , sliced
2 tbsp oil
salt to taste
for the garnish
1/4 cup sliced onions , browned
  1. Wash and soak the rice for about 10 minutes. Drain and keep aside.
  2. Heat the oil in a pressure cooker and add the peppercorns, cinnamon, cloves, green cardamom and onions and saute till the onions turn translucent.
  3. Add the rice and saute for a few minutes.
  4. Add 3 cups of hot water and salt and pressure cook till the rice is tender.
  5. Remove from the fire and add the chopped coriander. Mix well using a fork so that the rice grains do not break.
  6. Garnish with the browned onion slices and serve hot.

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This recipe was contributed by sathya_m on 01 Nov 2015

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