Recipes > Garlic Pepper Rice
Garlic Pepper Rice
Garlic Pepper Rice is a bold and aromatic Chettinad-style dish packed with freshly crushed pepper, roasted garlic, and traditional South Indian tempering. Using KalyanaPonni rice gives the perfect soft yet separate texture, making it ideal for absorbing the spicy, earthy flavors. This simple yet powerful rice dish is perfect for lunch boxes, quick dinners, or when you crave something spicy and comforting.
| Ingredients | Quantity |
|---|---|
| Kalyana Ponni rice (rinsed & cooked) | 2 cups |
| Garlic cloves (crushed roughly) | 10–12 nos |
| Whole black pepper | 2 teaspoons |
| Cumin seeds | 1 teaspoon |
| Dry red chillies | 2 nos |
| Curry leaves | 1 sprig |
| Small onions (finely chopped) | 8-10 nos |
| Ghee | 2 tablespoons |
| Gingelly oil (sesame oil) | 1 tablespoon |
| Mustard seeds | ½ teaspoon |
| Urad dal | 1 teaspoon |
| Cashew nuts (optional) | 8–10 nos |
| Salt To taste | -- |
| Fresh coriander leaves | 2 tablespoons |
Easy Garlic Pepper Rice Recipe Instructions
1. Cook the Rice
Cook KalyanaPonni rice until soft but separate. Spread it on a plate and allow it to cool slightly so it doesn’t turn mushy.
2. Prepare the Pepper Mix
Coarsely crush black pepper and cumin seeds using a mortar and pestle. Do not powder completely - the texture gives authentic Chettinadflavor.
3. Temper the Spices
Heat gingelly oil and ghee in a heavy pan. Add mustard seeds and let them splutter. Add urad dal and fry until light golden.
4. Add Garlic and Onions
Add crushed garlic and sauté until fragrant. Then add chopped small onions, dry red chillies, and curry leaves. Cook until onions turn soft and slightly golden.
5. Add Pepper-Cumin Blend
Add the crushed pepper and cumin mixture. Sauté on low flame for 1–2 minutes until aromatic.
6. Mix with Rice
Add the cooked KalyanaPonni rice and salt. Gently mix so the rice is evenly coated with the pepper garlic mixture.
7. Final Touch
Fry cashews separately in ghee (optional) and add to the rice. Garnish with fresh coriander leaves and serve hot.
| Ingredients | Quantity |
|---|---|
| Kalyana Ponni rice (rinsed & cooked) | 2 cups |
| Garlic cloves (crushed roughly) | 10–12 nos |
| Whole black pepper | 2 teaspoons |
| Cumin seeds | 1 teaspoon |
| Dry red chillies | 2 nos |
| Curry leaves | 1 sprig |
| Small onions (finely chopped) | 8-10 nos |
| Ghee | 2 tablespoons |
| Gingelly oil (sesame oil) | 1 tablespoon |
| Mustard seeds | ½ teaspoon |
| Urad dal | 1 teaspoon |
| Cashew nuts (optional) | 8–10 nos |
| Salt To taste | -- |
| Fresh coriander leaves | 2 tablespoons |
Easy Garlic Pepper Rice Recipe Instructions
1. Cook the Rice
Cook KalyanaPonni rice until soft but separate. Spread it on a plate and allow it to cool slightly so it doesn’t turn mushy.
2. Prepare the Pepper Mix
Coarsely crush black pepper and cumin seeds using a mortar and pestle. Do not powder completely - the texture gives authentic Chettinadflavor.
3. Temper the Spices
Heat gingelly oil and ghee in a heavy pan. Add mustard seeds and let them splutter. Add urad dal and fry until light golden.
4. Add Garlic and Onions
Add crushed garlic and sauté until fragrant. Then add chopped small onions, dry red chillies, and curry leaves. Cook until onions turn soft and slightly golden.
5. Add Pepper-Cumin Blend
Add the crushed pepper and cumin mixture. Sauté on low flame for 1–2 minutes until aromatic.
6. Mix with Rice
Add the cooked KalyanaPonni rice and salt. Gently mix so the rice is evenly coated with the pepper garlic mixture.
7. Final Touch
Fry cashews separately in ghee (optional) and add to the rice. Garnish with fresh coriander leaves and serve hot.
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