CORIANDER RICE | ONE POT RICE RECIPE | CILANTRO RICE RECIPE | VARIETY RICE RECIPE
Here with another flavorful, simple and healthy South Indian variety rice, coriander rice. Coriander leaves contains all essential nutrients, minerals and vitamins. It is the most healthy dish you could possible prepare. It goes well with plain yogurt, raitha or any vegetable curry. This rice will be the perfect lunch box recipe. Follow my step-by-step photo recipe to prepare coriander rice. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
RECIPE FOR CORIANDER RICE
Course : Main
Cuisine : South India
Author : Jayashree Karthik
Prep Time : 5 min
Cook Time : 25 min
Total Time : 30 min
INGREDIENTS
To Grind:
- 1 tsp oil
- handful coriander leaves
- 4 garlic
- 1 inch ginger
- 3-4 green chilli
- 4 shallots
- 1 tbsp grated coconut
To make Pulav / Rice:
- 1 cup basmati rice
- 1 tbsp ghee
- 3 cloves
- 1 inch cinnamon stick
- 2 bay leaf
- 1 tsp chopped cashews
- 1 small size onion – thinly sliced
- salt to taste
PROCEDURE
- rinse well and then soak rice in water for 30 minutes
- cook rice with enough water and a tsp of cooking oil to avoid sticky rice
- once rice cooked well, drain the water and keep it aside
- heat oil in a pan
- add handful of coriander leaves
- saute well and add in the mixer grinder
- add garlic, ginger, shallots, green chilli and grated coconut in the mixer grinder
- grind along with sauteed coriander leaves with a tbsp of water
- grind to a smooth paste and keep it aside
- heat ghee in a cast iron wok
- add cloves, cinnamon stick and bay leaf, saute well
- add chopped cashews and fry till it changes color
- add thinly sliced onion and saute well
- add grounded paste and saute till the raw smell goes
- add salt and cooked rice
- combine well
- cover and cook in low flame for 10 minutes
- serve hot with plain yogurt, raitha or any vegetable curry
- delicious and flavorful rice
Coriander Rice With Step-By-Step Photo Recipe
soak rice in water for 30 minutes
cook rice with enough water and a tsp of oil
drain the water and keep it aside
heat oil in a pan
add handful of coriander leaves
saute well
add in the mixer grinder
add shallots, garlic, ginger, green chilli and grated coconut
grind to a smooth paste by adding little water
heat ghee in a cast iron wok
add cloves, cinnamon stick and bay leaf, saute well
add chopped cashews and fry till it changes color
add thinly sliced onion
saute well
add grounded paste
saute well till the raw smell goes
add salt
add cooked rice
combine well
cover and cook in low flame for 10 minutes
serve hot with raitha or any vegetable curry
