Fragrant Coriander Rice Recipe (Quick & Easy)

50 minutes

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Fragrant Coriander Rice Recipe (Quick & Easy) - Plattershare - Recipes, food stories and food lovers

4.50 from 4 votes
Indian

About Fragrant Coriander Rice Recipe (Quick & Easy)

This vibrant Coriander Rice recipe is a quick and easy way to elevate your everyday meals. Packed with fresh coriander, green chilies, ginger, and garlic, it offers a burst of flavor in every bite. Perfect for lunchboxes, brunch, or a light dinner, this recipe cleverly uses up leftover coriander, transforming it into a delicious and satisfying dish.
The fragrant basmati rice is cooked to perfection, creating a delightful texture that complements the aromatic coriander paste. A simple yet flavorful dish, this Coriander Rice is sure to become a new family favorite.
Get ready to experience a delightful blend of textures and tastes that will leave you wanting more!
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Recipe Time & More

Prep10 minutes
Cook40 minutes
Total50 minutes
Calories2840 kcal
Serves1
Served AsBrunchLunch
Recipe TasteCrunchySaltySpicy

Ingredients
 

For the Rice

For the Coriander Paste

  • 1.5 cups Coriander fresh, tightly packed; also known as dhania
  • 2 Chilies adjust to your spice preference, green
  • 1 inch Ginger fresh
  • 3 clove Garlic

For the Tempering & Garnish

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Instructions
 

Prepare the Rice

  • Cook basmati rice according to package directions, but stop cooking when it's about 70-80% done. The grains should be separate and slightly firm.

Make the Coriander Paste

  • Wash coriander leaves thoroughly. Combine coriander leaves, ginger, garlic, and green chilies in a blender or food processor. Blend into a smooth paste.

Roast the Cashews

  • Heat ghee in a pan over medium heat. Add cashews and roast until lightly golden brown. Set aside.

Sauté the Aromatics

  • In the same pan, add vegetable oil to the remaining ghee. Once hot, add the bay leaf and sauté for a few seconds. Add the chopped onion and sauté until translucent.

Cook the Paste

  • Add the coriander paste to the pan and cook until the raw smell disappears and the oil starts to separate from the paste.

Combine and Serve

  • Stir in the cooked rice and roasted cashews. Mix well to combine. Season with salt to taste. Serve hot with yogurt, raita, or pickle.

Recipe Notes

Expert Tips for the Best Coriander Rice

  • For a deeper flavor, toast the coriander seeds lightly before blending them into a paste.
  • If you prefer a milder flavor, reduce the number of green chilies or use milder varieties.
  • To prevent the rice from sticking, ensure it's completely dry before adding it to the pan.
  • Garnish with extra chopped coriander for a vibrant presentation.

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4.50 from 4 votes

Recipe Nutrition

Calories: 2840kcalCarbohydrates: 175gProtein: 77gFat: 219gPolyunsaturated Fat: 65.7gMonounsaturated Fat: 131.4gSodium: 3420mgFiber: 15gSugar: 26g

Amrita Roy
Amrita Roy

I am Amrita, a medical writer by profession and love to experiment with food. My passion of writing and cooking has motivated me to create an accessible diary (Blog: Motions and Emotions) where I share my thoughts and culinary skills. Generally I share easy and tasty recipes which can be tried by any one starting from novice to experienced, bachelor to married persons.

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