Chawli Rice

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 2 cups - long grain basmati rice (washed and soaked for 15 minutes)
  • 200 g - string beans, chopped into 1 inch pieces
  • 1 - small bunch fenugreek leaves, chopped
  • 1 tbsp - coriander leaves, chopped
  • 1 - small capsicum, chopped
  • 1/3 cup - sweet corn kernels
  • 1/2 tsp - lemon rind grated (optional)
  • Grind to a Paste: 2 - green chillies
  • 1 inch - ginger (optional)
  • 4 to 5 flakes - garlic (optional)
  • 1 tbsp - coconut grated
  • 2 stalks - curry leaves
  • 1 tbsp - coriander
  • Other Ingredients: 1tsp - sesame seeds
  • 1/2 tsp - each cumin and mustard seeds
  • 3 to 4 pinches - asafoetida powder
  • 1/2 tsp - garam masala powder
  • 1 - lemon juice, extracted
  • 1/2 cup - paneer or cheese grated
  • 2 tbsp - ghee, oil or butter
  • salt to taste

How to Make Chawli Rice

  • Heat oil in a pan, add seeds, asafoetida and allow it to splutter.
  • Add beans, capsicum, corn, washed fenugreek and stir.
  • Add ground paste, garam masala powder, stir-fry for a minute.
  • Add drained rice, stir fry gently without breaking grain.
  • Add all other remaining ingredients, except cheese, mix again.
  • Add 3.5 cup hot water, cover and cook till each grain is soft but not mushy.
  • If you are using pressure pan, allow for 2 whistles, letting all steam die down, before opening.
  • Garnish with grated cheese before serving.
  • Serve it hot with kadhi or raitha.

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