Fragrant, comforting, and easy to serve as a complete meal, Dill Pulao Recipe | Dill Rice | White Chitranna | Sabsige Soppu Pulav is a vegetarian Indian rice made with oil, peanut, and mustard in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: 10 minutes
- Yield: 3 Servings
- Category: rice
- Cuisine: Indian
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
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
