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    You are in: Home / Recipes / Navneet's Punjabi Onion Rice Recipe
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    Navneet's Punjabi Onion Rice

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Charishma_Ramchandani's Note:

    My husband loves this rice. This is an "emergency rice" that is pretty quick to fold together if you have leftover cooked rice on hand. I made this for dinner tonight for my dad and hubby. Both loved it. Please have this with dahi (home-made curd/yoghurt) for enjoying it best. Serve pappadams (papads) with this for a nice snack. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a wok.
    2. 2
      Once it is hot, add black mustard seeds (rai).
    3. 3
      Allow to splutter.
    4. 4
      Then fold in the finely chopped green chillies, garlic and sliced onions.
    5. 5
      Mix well and stir fry until the garlic is golden brown and the onions turn translucent.
    6. 6
      Add half a cup of water and stir well.
    7. 7
      Cover and allow to cook ensuring the onions are browned. Uncover after 5 minutes, add half a cup more of water (you may add little more water depending on how much brown you would like the onions).
    8. 8
      Fold in salt and black pepper powder.
    9. 9
      Add the cooked rice and mix well.
    10. 10
      Stir in the squeezed juice of one lemon and mix well.
    11. 11
      Garnish with finely chopped corriander leaves and serve hot with yoghurt and papads.
    12. 12
      Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Navneet's Punjabi Onion Rice

    Serving Size: 1 (242 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 614.5
     
    Calories from Fat 98
    16%
    Total Fat 10.9 g
    16%
    Saturated Fat 2.1 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 14.6 mg
    0%
    Total Carbohydrate 117.1 g
    39%
    Dietary Fiber 6.6 g
    26%
    Sugars 5.0 g
    20%
    Protein 12.5 g
    25%

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