Dhaniya Rice

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Spaghetti Rice, Ceylon Coconut Milk Rice , Vegetarian Garlic Noodles , ILISH MACHER BIRIYANI

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  • Long grain rice (Basmati) - 2 cups
  • Cilantro - 1 bunch
  • Onion - 1, sliced into long pieces
  • Tamarind paste - 1/2 tsp
  • Red chillies - 3 -4
  • Urad dal - 1 tsp
  • Mustard - 1 tsp
  • Oil - 3 tbsps
  • Garam masala - 2 tbsps
  • Cinnamon sticks- 2-3, to be finely ground
  • Bay leaf - 1
  • Cloves - 4-5
  • Ghee - 1 tbsp
  • Asafoetida (hing) - a dash
  • Salt to taste

How to Make Dhaniya Rice

  • Soak rice in warm water for about 30 minutes.
  • Take 1 tbsp oil in a pan and saute mustard. Once the mustard splutters, add urad dal, red chillies and hing.
  • Fry some more till the dal is slightly brown and keep aside.
  • Cook the rice with 2 cups of water. The fastest way is to cook the rice in the microwave oven. This will take only 10 minutes.
  • Chop the cilantro so that they can be easily added to the mixer.
  • Blend the cilantro, tamarind paste and the fried ingredients.
  • Add salt and grind with a little water. This paste can be used as dhaniya chutney and can be stored in the refrigerator for future use.
  • Fry the sliced onions, cloves, powdered cinnamon and bay leaf in the remaining oil till the onion is slightly brown.
  • Add rice in parts while mixing continuously so that rice does not form lumps. Add 2 tbsp of the chutney and mix.
  • Alternate till all the rice is mixed and the dhaniya paste is evenly coated on the rice. Use your discretion while adding the chutney.
  • Add garam masala/pulav masala, salt and mix for a few minutes.
  • Add the ghee and mix well before serving.
  • Dhaniya rice goes well with any of the raitas. The chutney can be stored in the refrigerator and can be used for sandwiches too.