> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Dill Pulao Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 5 min |
| **Cook time** | 5 min |
| **Total time** | 10 min |
| **Serves** | 3 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 391 kcal |
| Carbohydrates | 57 g |
| Protein | 8 g |
| Fat | 15 g |
| Saturated fat | 3 g |
| Sodium | 804 mg |
| Potassium | 365 mg |
| Fiber | 4 g |
| Sugar | 5 g |
| Vitamin A | 1065 IU |
| Vitamin C | 81 mg |
| Calcium | 50 mg |
| Iron | 2 mg |
## About
It is a simple, flavored, and fragrant rice recipe, that hails from South India but is popular across India for various reasons. **Dill Pulao or Dill Rice** is an ideal choice for a morning breakfast that can be prepared in no time but not limited to. In addition, It can be the perfect choice for lunch boxes and tiffin boxes with a simple side dish like raita and pickle. It can also be a tasty meal when served with simple curries like dal, dry sabzi, and any premium curries.
There are many different ways to make this simple **Dill Pulao**, but the most common way is to make it with basic spices. Hence it is also known as White Chitranna due to the white colour it gets when finally it is cooked. This can also be prepared with a wide range of vegetables to make it a complete meal. In addition, you may add channa dal so that it contains protein too.
## Ingredients
* 2 tbsp oil
* 2 tbsp peanut
* 1 tsp mustard
* ½ tsp urad dal
* ½ tsp chana dal
* ½ tsp cumin
* pinch hing
* 1 dried red chilli
* few curry leaves
* 1 inch ginger *(grated)*
* 2 chilli *(finely chopped)*
* 1 onion *(finely chopped)*
* ½ capsicum *(chopped)*
* 1 bunch dill leaves *(finely chopped)*
* 3 cup cooked rice
* 1 tsp salt
* ½ tsp pepper powder
* 3 tbsp coconut *(grated)*
* ½ lemon
## Instructions
1. Firstly, in a large kadai heat 2 tbsp oil and roast 2 tbsp peanuts until they turn crunchy. Move aside.
2. In the same oil, add 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal, ½ tsp cumin, pinch hing, 1 dried red chilli and few curry leaves. Splutter the tempering.
3. Add 1 inch ginger, 2 chilli and saute slightly.
4. Also, add 1 onion and saute until the onion softens slightly.
5. Now add ½ capsicum and saute until the capsicum turns crunchy.
6. Further, add 1 bunch dill leaves and saute until the dill leaves turn aromatic.
7. Add in 3 cup cooked rice, 1 tsp salt and ½ tsp pepper powder.
8. Stir fry gently making sure everything is well combined.
9. also, add 3 tbsp coconut, cover and cook on low flame for 3 minutes.
10. Now add ½ lemon and mix gently.
11. Finally, enjoy White Chitranna or Dill Rice with pickle.
## Step-by-step
Firstly, in a large kadai heat 2 tbsp oil and roast 2 tbsp peanuts until they turn crunchy. Move aside.
In the same oil, add 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal, ½ tsp cumin, pinch hing, 1 dried red chilli and few curry leaves. Splutter the tempering.
Add 1 inch ginger, 2 chilli and saute slightly.
Also, add 1 onion and saute until the onion softens slightly.
Now add ½ capsicum and saute until the capsicum turns crunchy.
Further, add 1 bunch dill leaves and saute until the dill leaves turn aromatic.
Add in 3 cup cooked rice, 1 tsp salt and ½ tsp pepper powder.
Stir fry gently making sure everything is well combined.
Also, add 3 tbsp coconut, cover and cook on low flame for 3 minutes.
Now add ½ lemon and mix gently.
Finally, enjoy **White Chitranna** or **Dill Rice** with pickle.
## Video
## Notes
* Firstly, use leftover rice to make chitranna, to prevent it from turning mushy.
* Also, add vegetables of your choice to make the chitranna nutritious.
* Additionally, do not overcook the dill leaves, as they will lose their aroma.
* Finally, **Dill Rice Recipe** tastes great when coconut is added.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/dill-pulao-recipe-dill-rice-recipe/](https://hebbarskitchen.com/dill-pulao-recipe-dill-rice-recipe/)
