How to make Brown Imli Rice - The popular imli chawal made with brown rice.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Tamarind pulp , Brown rice (ब्राउन राइस )

Cuisine : Indian

Course : Rice

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Brown Imli Rice Recipe Card

Brown Imli Rice
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve :

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Brown Imli Rice Recipe

  • Tamarind pulp 3 tablespoons

  • Brown rice soaked and boiled 1 1/2 cups

  • Oil 2-3 tablespoons

  • Dried red chillies 6

  • Asafoetida 1/4 teaspoon

  • Mustard seeds 1 teaspoon

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Split Bengal gram (chana dal) 1 teaspoon

  • Curry leaves 10-12

  • Turmeric powder 1/4 teaspoon

  • Roasted peanuts 2-3 tablespoons

  • Salt to taste

  • Ginger finely chopped 1 tablespoon

  • Roasted sesame seeds 3-4 tablespoons

Method

Step 1

Heat oil in a non stick pan. Cut 4 dried red chillies into pieces. Add mustard seeds, asafoetida, urad dal, chana dal, curry leaves, turmeric powder and red chillies to the pan.

Step 2

Add peanuts and tamarind pulp. Mix well and add salt and ginger. Mix again and cook for 2 minutes. Switch off heat. Grind sesame seeds and remaining dried red chillies into a powder.

Step 3

Take rice in a bowl. Add cooked tamarind mixture and mix well. Add ground powder and mix again. Serve immediately.