Coriander Rice
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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.
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Ingredients
- 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
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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.
