Brown Rice Dhaniya Pulao
Brown Rice Dhaniya Pulao is a wholesome and gluten-free dish made using brown rice combined with a flavorful coriander chutney. This dish is commonly consumed during fasting in India and is light yet nutritious. The addition of coriander chutney enhances its flavor, making it aromatic and delicious.
Nutrition Facts
Per serving
Energy
133 kcal
Protein
4 g
Carbs
25 g
Fat
2 g
Fiber
3 g
Ingredients
Brown Rice (Raw)
0.5 cup (100g)
Olive Oil
1 tsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Chopped Green Chilli
1 tsp (2g)
Carrot
0.5 cup, chopped (100g)
Green Peas
0.5 small cup (50g)
Plain Water
2 medium cup (500g)
Common salt
0.5 tsp (2.5g)
Coriander leaves
50 gms (50g)
Chillies, green-1
2 number (5g)
lemon juice
1 tbsp (15g)
Ginger, fresh
1 piece (6g)
Instructions
Preparation
Wash the brown rice: Rinse the rice 2-3 times in water and soak for 15 minutes.
Prepare Dhaniya Chutney: Blend all chutney ingredients into a smooth paste and set aside.
Cooking Steps
Make the Pulao
Heat oil in a pan or pressure cooker over medium heat.
Add cumin seeds and let them splutter.
Add chopped green chilies and sauté for 30 seconds.
Add chopped carrots and green peas. Cook for 3-4 minutes.
Drain the soaked brown rice and add it to the pan. Stir gently.
Add water and salt. Mix well, cover the pan, and let it cook on low heat for 10-12 minutes until the rice is tender and water is absorbed.
- If using a pressure cooker, cook for 1 whistle and then let the pressure release naturally.
Incorporate Dhaniya Chutney
Once the pulao is cooked, mix in 2-3 tablespoons of prepared dhaniya chutney. Stir gently to combine.
Garnish with fresh coriander leaves.
Serve the Samak Dhaniya Pulao hot.