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Coriander Rice

July 30, 2018

•

Amrita Roy

1,312

Reads

Brunch, Lunch

Prep Time

10m

Cook Time

40m

Cuisine

Indian

Yield / Serves

1 Servings

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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.

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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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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Amrita Roy

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Coriander Rice

About Recipe

Ingredients

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Recipe By

Amrita Roy

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