Coriander rice

l  Coriander rice

Serves: 04
Preparation Time: 50 Minutes
Difficulty: Moderate

Ingredients

• Rice (preferably basmathi) - $ cups
• Coriander leaves – 1 bunch
• Mint leaves (optional) – ¼ bunch
• Green chili – 3 no.
• Onion – 1 medium sized
• Ginger -10 g
• Garlic – 4 clove
• Refined oil – 4 table spoon
• Mustard – 1 tea spoon
• Cumin – 1 tea spoon
• Red chili – 4 no.
• Urad dal – 1 table spoon
• Ghee (optional) – 2 table spoon
• Cashew nuts – 10 no.
• Raisins (optional) – 10 no.
• Salt – as req

Preparation

• Grind ginger, garlic, green chili, onion (1/2), coriander leaves (3/4th) to less coarse paste
• Slice remaining onion
• Chop remaining coriander leaves

Cooking

• Boil rice (usual procedure) ensure don’t over boil it.
• Heat oil (little generously) in a pan and temper mustard, cumin, red chili, urad dal by adding one after other
• Add sliced onions and sauté ´
• When onion start to turn brown, add ground coriander paste
• Sprinkle little water if needed;
  
• Once the oil starts accumulate from the paste, remove it from fire
• Fry cashew, raisin in ghee and pour on top of rice
• Mix cooked coriander mixture, chopped coriander & mint leaves and boiled rice
• Garnish with a fried red chili and coriander leaves

Notes

• Try replacing 10% to 20% of water with milk while boiling rice