Coriander rice

                         Image result for coriander recipe images

Serves 2-3

INGREDIENTS

main ingredients:
  • 1 cup basmati rice, rinsed & soaked in water for 30 minutes
  • 2 tbsp oil
  • 1 tej patta/indian tej patta
  • 2 to 3 cloves/lavang
  • 4 to 5 black peppers
  • ½ inch cinnamon/dal chini
  • 2 green cardamom
  • 1 medium onion, thinly sliced or ⅓ cup thinly sliced onions
  • a pinch of turmeric powder
  • 1 medium potato, peeled and chopped
  • ⅓ green peas
  • 1.5 cups water
  • salt as required
for the coriander paste:
  • ½ cup chopped coriander leaves
  • 2 to 3 green chilies, chopped
  • ½ inch ginger, chopped
  • 2 tbsp grated coconut
  • 3 to 4 medium garlic, chopped
  • ½ tsp cumin seeds/jeera
  • ½ tsp fennel seeds
  • 2 to 3 tbsp water for grinding

Method

  1. rinse and then soak rice in water for 30 minutes. then drain the water and keep the rice aside. prep the other ingredients when the rice is soaking.
  2. take ½ cup chopped coriander leaves, 2 to 3 green chilies (chopped), ½ inch ginger (chopped), 2 tbsp grated coconut, 3 to 4 medium garlic (chopped), ½ tsp cumin seeds/jeera and ½ tsp fennel seeds in a small grinder or chutney grinder.
  3. add 2 to 3 tbsp water and grind to a smooth paste. keep this green paste aside.
  4. heat 2 tbsp oil in a pressure cooker. add the following whole spices - 2 to 3 cloves, 4 to 5 black peppers, ½ inch cinnamon, 2 green cardamoms. Fry till the spices become fragrant. takes few seconds.
  5. add ⅓ cup thinly sliced onions. on a low to medium flame, stir and fry the onions till they become golden. 
  6. lower the flame and add the ground coriander-spices paste. add a pinch turmeric powder. stir very well.
  7. add chopped 1 medium potato and ⅓ cup green peas. you can use any mix vegetables of your choice or even skip them. stir again.
  8. then add the drained rice. stir gently and saute the rice for a minute.
  9. add 1.5 cups water and salt. stir again.
  10. cover and pressure cook for 2 whistles or for 9 to 10 minutes on a medium to high flame.
  11. serve coriander rice with a side raita or salad or a pickle.

Comments

Post a Comment

Popular posts from this blog

Image
                      C apsicum masala                        Ingredients for nuts & seeds paste: 2 large onions  1 inch ginger  4 to 5 garlic  3 tbsp coconut 2 tbsp peanuts 1 tbsp white sesame seeds 1 tbsp coriander seeds 2 tbsp oil 1 tsp tightly packed seedless tamarind ½ to ⅔ cup water for grinding Other ingredients: 2 tbsp oil ½ tsp mustard seeds 7 to 8 fenugreek seeds/methi dana 7 to 8 curry leaves/kadi patta 1 small to medium tomato, ⅓ cup tightly packed chopped tomatoes 200 to 250 grams capsicum/green or red or yellow bell pepper or 4 to 5 medium sized capsicum, about 2 cups sliced capsicum ⅛ tsp turmeric powder/haldi or 2 to 3 pinches 1 tsp red chili powder ½ tsp garam masala powder 1 to 1.25 cups water salt as required 1 to 2 tbsp chopped coriander leaves for garnish (optional) Method prepping ve...
Read more
Image
                                    Curry Leaves Chutney                                         A very easy recipe to make a chutney pf curry leaves with a flavor of tamarind Ingredients: 1 large bunch of curry leaves 5 dry whole red chilies (sabut lal mirch) 1 tsp coriander seeds (khara dhania) 1 tsp cumin seeds (jeera) 5 cloves of garlic 1 tsp tamarind pulp Salt to taste. Method Heat a pan without oil and dry roast the curry leaves in it. Now add rest of the ingredients except the salt and tamarind and roast well. Take off the heat and grind well with the tamarind. Add salt to your taste and store away.
Read more