Coriander Rice
By: Navatha Rakeesh
Published: Thursday, December 24, 2009 - 8:54am

Ingredients




cup Rice – 3
1 bunch coriander
1 inch Ginger
6 Green chillies
Onions - 2
cup Beans – ½  (Optional)
cup Peas – ½  (Optional)
Cloves -3
Bay leaf - 2
Cardamom - 3
inch Cinnamon – ½

Preparation

1 Boil the rice in flowery consistency and keep it aside. 2 Grind to a smooth paste the coriander, green chillies and ginger. It is absolutely fine, if the paste turns out to be a bit watery. 3 Take a good-sized pan, heat it enough before you put the ghee, and temper the cloves, bay leaf, cardamom and cinnamon. 4 Add the onions, sauté until translucent, toss in the beans and peas if you are using. 5 Mix in the coriander-ginger-chilli paste and sauté well until the raw smell escapes 6 Add the boiled rice and mix thoroughly but carefully so that you are mixing the gravy well with the rice, without mashing away the rice grains. 7 Garnish with ghee-roasted cashew nuts.

About


At a dear friend's house, we were served this appetising coriander rice. From that day, we simply got hooked to it. Ever since then, I have been meaning to make it, but either it was missing coriander at home or lack of the right combination. This weekend, we were tentatively expecting some friends on Saturday for lunch. There was a huge bunch of coriander in my fridge, neatly tucked in a rounded container between layers of kitchen towels.
The freshness and lush-green richness of the coriander always mesmerizes me, it is a feast for most of my senses – pleasant to the eye, wonderful smell and comfortable taste. Enjoy all these senses with this delicious recipe..