Tuesday, 17 July 2012

Avial Rice

Rice cooked in coconut milk and layered with mouth-watering avial, the South Indian vegetable delicacy. This unusual dish is sure to fetch you compliments from your guests.

Prep Time: 20 mins    |  Cook time: 15 mins    |  Serves: 4


For the rice:
Long Grained Basmati Rice1 & 1/2 Cups
Coconut Milk2 Cups
Cloves (Laung/Lavang)2 Nos.
Cardamoms (Elaichi)2 Nos.
Oil2 tbsp
SaltTo Taste

For the avial:
Drumsticks (Saijan ki phalli / Saragavo) 1/2 Cup (cut into 25 mm (1"))
French Beans (Strings removed) 1/2 Cup
Cauliflower Florets 1/2 Cup
Peeled Raw Bananas (cut into pieces) 1/2 Cup
Brinjal (Baingan / Eggplant) 1/2 Cup (Cubed)
Curd (Dahi) 3/4 Cup (whisked)
Oil 2 Tbsp
Salt To Taste

To be ground to a smooth paste:
Freshly Grated Coconut 3/4 Cup
Cumin Seeds (Jeera) 1 tsp
Green Chillies (Chopped) 4 Nos.
Turmeric Powder (Haldi) 1/2 tsp
Tamarind (Imli) pulp 1/2 tsp
Water 1/4 Cup

Other ingredients:
Oil  2 tbsp (For Greasing)
Cumin Seeds (Jeera) 1 tsp


For the rice:

  1. Heat the oil in a pan add the cloves and cardamoms.
  2. Add the rice and fry till all the grains are well coated with oil.
  3. Add the salt and coconut milk. Cover and cook over a slow flame for 10 to 15 minutes till rice is cooked. Ensure that each grain of rice is separate. Keep aside.
For the avial:
  1. Heat the oil in a pan and add the drumsticks with ¼ cup of water. Cover and cook till they are half done.
  2. Add the remaining vegetables and salt and mix well. Cover and cook till the vegetables are tender.
  3. Add the prepared paste and ¼ cup of water and bring to a boil. Simmer for 5 minutes and then add the curds. Cook till the mixture becomes almost dry. Keep aside.
How to proceed:
  1. Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
  2. On it spread ½ the avial and 1/3 of rice.
  3. Layer again with ½ of the avial and remaining 1/3 rice.
  4. Cover a lid and seal the edges with a dough.
  5. Cook on a slow flame for 20 to 25 minutes. Serve hot. happy

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