Coriander rice

Jul 05, 2016
By Mary Anthony
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CORIANDER RICE

The vitamins, minerals, and antioxidants in coriander provide significant health benefits. Coriander leaves and seeds are full of vitamin K, which plays an important role in helping your blood clot. Vitamin K also helps your bones repair themselves, helping prevent problems like osteoporosis.

INGREDIENTS

Cooked rice or leftover rice – 3 cup [ grains should be separated and not sticky ]
Coriander leaves – 3 cup tightly packed
Ginger garlic paste – 1 tsp
Sugar – 1/4 tsp
lemon juice – 2 tsp
Jeera – 1/2 tsp
Few whole garam masala = 1 cardamom + 1 clove + 1 small piece of cinnamon
Green chilli – 2 or as per taste
Fried Cashew – few broken
Ghee + oil – 1 or 11/2 tbsp
Salt as per taste

PREPARATION

Soak rice for 20 mins. Cook with salt . Grains should be separated .
Clean , wash , rinse and pat dry the coriander leaves. Chop it . Grind the coriander leaves + ginger garlic paste + green chilli + sugar + lemon juice into fine paste . Drizzle little water while grinding .

METHOD

Heat ghee in a pan .

Add jeera + garam masala and let it splutter.

Add cashews and stir fry .

Add the coriander paste and fry till oil separates .

Adjust salt and mix well .

Add rice and mix well.

Cook for a min on low flame and off the flame .

Serve with any side dish or raita.

NOTES

It tastes just like pulav or biryani.
You can also add finely chopped onions.
We can try the same recipe with mint leaves or we can take coriander + mint leaves .
We can also use leftover rice.

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