Hariyali Chawal, Coriander Rice Recipe
by Tarla Dalal

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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 .

Hariyali Chawal, Coriander Rice Recipe recipe - How to make Hariyali Chawal, Coriander Rice Recipe

1 1/2 cups chopped coriander (dhania)
1 1/2 cups long grained rice (basmati) , soaked for 10 minutes and drained
2 tbsp oil
4 whole black peppercorns (kalimirch)
1 small stick cinnamon (dalchini)
4 cloves (laung / lavang)
4 cardamoms
1 cup sliced onions
salt to taste

For The Garnish
1/4 cup deep-fried sliced onions

Method

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.