Coriander Rice
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About Coriander Rice
Coriander Rice is a vibrant and aromatic dish that's perfect for packing into your lunch box. With its fresh blend of basmati rice, coriander, green chillies, ginger, and garlic, this recipe delivers a burst of flavor in every bite while making good use of those extra coriander leaves you might have lying around.
If you often find yourself with leftover coriander, this easy recipe offers a delicious solution. Simple to prepare yet wonderfully satisfying, Coriander Rice makes a delightful option for brunch or lunch, bringing a refreshing twist to your everyday meals.
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Recipe Time & More
Ingredients
- 1 cup Basmati Rice
- 11/2 leaves Coriander (Dhania, tightly packed)
- 2 Green Chilli
- 1 inch Ginger
- 3 pods Garlic
- 1 Onion (finely chopped big size)
- 8 Cashews
- 1 Bay Leaf (Tej Patta)
- 1.5 tsp Salt (or as per taste)
- 1 tbsp Desi Ghee
- 2 tbsp Refined Oil
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Instructions
- 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.
Recipe Notes
Additional Tips
- For extra crunch and flavor, lightly toast the cashews in ghee before adding them to the rice; this enhances both texture and aroma.
- If you prefer a milder spice, deseed the green chillies or substitute with a small amount of green bell pepper for a gentle heat.
- To keep the rice vibrant green, blend the coriander, green chillies, ginger, and garlic with a splash of lemon juice before mixing with the rice—this preserves the color and adds a hint of tanginess.
- Coriander Rice pairs beautifully with a side of cooling yogurt raita or a simple cucumber salad, which balances the spice and adds a refreshing contrast.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 2840kcal | Carbohydrates: 175g | Protein: 77g | Fat: 219g | Polyunsaturated Fat: 65.7g | Monounsaturated Fat: 131.4g | Sodium: 3420mg | Fiber: 15g | Sugar: 26g
4 Comments
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Such a perfect dish! Thank you.
Looks incredible! Thanks for the details.
Great recipe! I’m eager to try it.
Looks so delicious! Thanks for the recipe.