Coriander rice

**Author - Alee Venkatesh **



Coriander is commonly used in Indian, Asian, Middle Eastern & Mediterranean cuisines which like many other spices contains antioxidants that prevents the spoilage of food which is seasoned with this spice.

This is one of my favourite rice dish among other rice varieties and there are different versions of making this dish & this is how it is prepared in my kitchen.

Ingredients:
  • 2 cup cooked rice
  • 1 bunch coriander leaves
  • 4-5 green chillies
  • 1/2 tsp. cumin seeds
  • 1 sliced onion
  • small piece of ginger
  • 1/2 cup cooked peas
  • handful of roasted cashews & peanuts
  • salt to taste
  • 2-3 tsps. oil
  • 1 tsp. chopped coriander leaves (extra) for garnishing

Method-1:
  • Wash & soak basmati rice for 1/2 hour and cook
  • cook peas & keep it aside
  • roast peanuts & cashews in little oil and keep it aside
  • grind coriander, green chillies, onion, ginger & cumin seeds into coarse paste
  • heat oil in a pan, add grinded coriander paste, roasted nuts, cooked peas and fry for few minutes, remove from heat
  • add cooked rice, salt & grinded paste mixture, mix well & serve hot with any raita of your choice
Method-2:


  • For grinding - 1 bay leave, 1 bunch coriander leaves, 1/2 tsp. each of cumin & fennel seeds, 1/2 onion, ginger-garlic paste, 2 tsp. coconut, green chillies to taste, 1/2" cinnamon, 3 clove, 1 star anise
  • NO nuts & peas in this method
  • Mix the grinded paste to rice by adding salt & 1/2 tsp. ghee
  • Served hot with onion & coriander raita