Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Coriander Rice
Amrita Roy
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.
4
from 1 vote
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Served As
Brunch
,
Lunch
Recipe Cuisine Type
Indian
Servings
1
Ingredients
1x
2x
3x
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
Ghee - 1 tablespoon
Refined Oil - 2 tablespoon
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.
Keyword
green vegetables, july2018, rice recipes
Tried this recipe?
Let us know
how it was!