Coriander rice is a flavourful rice recipe which you can pack for the lunch box. We often buy a bunch of coriander leaves and sometimes unable to use the whole lot. So here is an easy way to use up the coriander leaves and make a wonderful dish.
Yield / Serves
Basmati Rice - 1 cup
Coriander Leaves - 11/2 cup tightly packed
Green Chilli - 2
Ginger - 1 inch
Garlic - 3 to 4 pods
Onion - 1 Big size, finely chopped
Cashew Nuts - 8 to 10
Bay Leaf - 1
Salt to taste
Ghee - 1 tablespoon
Refined Oil - 2 tablespoon
Cook the basmati rice before hand. Each grains of rice are separate after cooking. So the rice should be 70 to 80% cooked.
Now wash the coriander leaves properly. Take them in grinder along with ginger, garlic, green chilli and make a fine paste.
Heat a kadai and pour ghee. Roast the cashew nuts and keep them aside.
Add oil in that remaining ghee. Once the oil is hot add bay leaf followed by chopped onions and fry till they are translucent.
Next add the ground paste and cook until the raw smell is gone.
Finally add cooked rice and roasted cashew nuts and mix it well. Serve hot with curd or raita or pickle.
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