Sri Lankan Dunu Thel Rice Recipe – Authentic Onion Fried Rice Easy Homemade Guide
Dunu Thel Rice is a traditional Sri Lankan onion fried rice made with fragrant samba rice, caramelized onions, curry leaves, and aromatic spices. This easy homemade recipe delivers rich flavor and authentic Sri Lankan taste, perfect to serve with chicken curry, dal, or fried egg for a delicious meal.
Ingredients
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<h2 class="text-xl font-bold text-gray-800 mb-4">Ingredients</h2>
<ul class="space-y-2 text-gray-700">
<li class="border rounded-lg px-4 py-2">3 cups cooked rice (Samba or Basmati)</li>
<li class="border rounded-lg px-4 py-2">3 large onions (thinly sliced)</li>
<li class="border rounded-lg px-4 py-2">3 tbsp coconut oil</li>
<li class="border rounded-lg px-4 py-2">2–3 green chilies (sliced)</li>
<li class="border rounded-lg px-4 py-2">1 sprig curry leaves</li>
<li class="border rounded-lg px-4 py-2">2 cloves garlic (sliced)</li>
<li class="border rounded-lg px-4 py-2">1 tsp mustard seeds</li>
<li class="border rounded-lg px-4 py-2">½ tsp turmeric powder</li>
<li class="border rounded-lg px-4 py-2">1 tsp chili powder (optional)</li>
<li class="border rounded-lg px-4 py-2">½ tsp black pepper</li>
<li class="border rounded-lg px-4 py-2">Salt to taste</li>
<li class="border rounded-lg px-4 py-2">1 small cinnamon stick</li>
<li class="border rounded-lg px-4 py-2">2–3 cardamom pods (optional)</li>
</ul>
</div>
<h2 class="text-xl font-bold text-gray-800 mb-4">Ingredients</h2>
<ul class="space-y-2 text-gray-700">
<li class="border rounded-lg px-4 py-2">3 cups cooked rice (Samba or Basmati)</li>
<li class="border rounded-lg px-4 py-2">3 large onions (thinly sliced)</li>
<li class="border rounded-lg px-4 py-2">3 tbsp coconut oil</li>
<li class="border rounded-lg px-4 py-2">2–3 green chilies (sliced)</li>
<li class="border rounded-lg px-4 py-2">1 sprig curry leaves</li>
<li class="border rounded-lg px-4 py-2">2 cloves garlic (sliced)</li>
<li class="border rounded-lg px-4 py-2">1 tsp mustard seeds</li>
<li class="border rounded-lg px-4 py-2">½ tsp turmeric powder</li>
<li class="border rounded-lg px-4 py-2">1 tsp chili powder (optional)</li>
<li class="border rounded-lg px-4 py-2">½ tsp black pepper</li>
<li class="border rounded-lg px-4 py-2">Salt to taste</li>
<li class="border rounded-lg px-4 py-2">1 small cinnamon stick</li>
<li class="border rounded-lg px-4 py-2">2–3 cardamom pods (optional)</li>
</ul>
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Method
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<h2 class="text-xl font-bold text-gray-800 mb-4">Instructions</h2>
<ol class="space-y-3 text-gray-700 list-decimal list-inside">
<li class="border rounded-lg px-4 py-3">
Cook the rice using Samba or Basmati rice. Once cooked, let it cool slightly so the grains remain separate and fluffy.
</li>
<li class="border rounded-lg px-4 py-3">
Heat coconut oil in a large pan or wok over medium heat until hot.
</li>
<li class="border rounded-lg px-4 py-3">
Add mustard seeds and allow them to splutter. Then add cinnamon stick, cardamom pods, curry leaves, and sliced garlic. Fry for a few seconds until fragrant.
</li>
<li class="border rounded-lg px-4 py-3">
Add the sliced onions and green chilies. Fry slowly while stirring until the onions turn golden brown and slightly crispy.
</li>
<li class="border rounded-lg px-4 py-3">
Add turmeric powder, chili powder (optional), black pepper, and salt. Mix well to combine the spices evenly with the onions.
</li>
<li class="border rounded-lg px-4 py-3">
Add the cooked rice gradually into the pan. Gently mix so the rice is evenly coated with the onion and spice mixture.
</li>
<li class="border rounded-lg px-4 py-3">
Reduce heat to low and cook for 2–3 minutes while stirring occasionally to enhance the flavor.
</li>
<li class="border rounded-lg px-4 py-3">
Taste and adjust salt if needed. Serve hot with chicken curry, dal curry, fried egg, or sambol.
</li>
</ol>
</div>
<h2 class="text-xl font-bold text-gray-800 mb-4">Instructions</h2>
<ol class="space-y-3 text-gray-700 list-decimal list-inside">
<li class="border rounded-lg px-4 py-3">
Cook the rice using Samba or Basmati rice. Once cooked, let it cool slightly so the grains remain separate and fluffy.
</li>
<li class="border rounded-lg px-4 py-3">
Heat coconut oil in a large pan or wok over medium heat until hot.
</li>
<li class="border rounded-lg px-4 py-3">
Add mustard seeds and allow them to splutter. Then add cinnamon stick, cardamom pods, curry leaves, and sliced garlic. Fry for a few seconds until fragrant.
</li>
<li class="border rounded-lg px-4 py-3">
Add the sliced onions and green chilies. Fry slowly while stirring until the onions turn golden brown and slightly crispy.
</li>
<li class="border rounded-lg px-4 py-3">
Add turmeric powder, chili powder (optional), black pepper, and salt. Mix well to combine the spices evenly with the onions.
</li>
<li class="border rounded-lg px-4 py-3">
Add the cooked rice gradually into the pan. Gently mix so the rice is evenly coated with the onion and spice mixture.
</li>
<li class="border rounded-lg px-4 py-3">
Reduce heat to low and cook for 2–3 minutes while stirring occasionally to enhance the flavor.
</li>
<li class="border rounded-lg px-4 py-3">
Taste and adjust salt if needed. Serve hot with chicken curry, dal curry, fried egg, or sambol.
</li>
</ol>
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