Coriander Rice Recipe - How To Make Coriander Rice
Coriander Rice Overview
Coriander Rice recipe is a simple yet delicious south Indian recipe made using rice and fresh coriander leaves
Coriander rice recipe is a variety of mixed rice suitable for lunch box as well as for a quick lunch. This green rice recipe is not only tasty but also healthy.
This flavourful rice is made with raw rice, coriander leaves, ginger, green chillies and roasted peanuts which makes this dish spicy and delicious.
Coriander rice recipe is a gluten free recipe which is naturally healthy for people of all age groups. It is usually prepared with gingely oil in South India which makes it all the more aromatic.
Coriander Rice Recipe - One Pot Meal
You can choose this recipe if you opt for one pot meal as it contains protein, vitamins, minerals and carbohydrates. Moreover, it is not only easy to prepare but also takes less time. It is one of the simple yet delicious rice based dishes in India.
The mixture of rice and the lentils with the fresh coriander leaves garnished with roasted peanuts and cashews give a rich taste and flavour to the dish. It can be prepared with any type of rice like raw rice, boiled rice, basmathi or jeeraga sambha. These are the major varieties that are used commonly to prepare mixed rice in India. Here, I have prepared this recipe with `jeeraga sambha ` rice as its small granular shape, size and texture enhance the overall flavour of this coriander rice.
Coriander Rice Recipe - Ingredients Required To Make Coriander Rice Recipe
Coriander Rice Recipe - How To Make Coriander Rice
To make coriander rice recipe, take a cup of jeeraga sambha rice in a bowl and wash it twice in tap water.
Place it inside a pressure cooker and pour 1 ¾ cup of water and close it with a lid.
Switch on the stove and keep it in high flame. Let it cook for a few minutes (5-8 minutes approx).
When the steam comes out from the cooker, place the whistle and wait for two whistles.
Adjust the flame to sim mode and wait for the third whistle.
Switch off the stove immediately after the third whistle.
Do not open the lid of the pressure cooker soon after you switch it off. Let it cool for some time.
After it has cooled down completely, take it out and spread it over a plate and pour a little gingelly oil and mix gently and keep it aside.
Meanwhile, we can prepare the spicy powder that is required to mix up with the plain rice.
Wash and clean the fresh coriander leaves and spread it over a linen cloth under fan.
Let it dry under shade for 10- 20 minutes.
Place a small `kadai` ( pan) in the stove and keep it in medium flame.
When it is heated add four or five dried red chilles to it and stir with a ladle
Then you add a tablespoon of chana dhal to it and keep stirring.
Finally add a tablespoon of urad dhal to it and fry till golden brown.
When all the three ingredients got fried, just add a pinch of asafoetida to it and stir well and simmer the flame.
Take out the kadai from the stove and allow it to cool for some time.
In the meantime, just check that the spread out coriander leaves are almost dried out.
Put all the fried ingredients in a mixer jar and blend it into a coarse powder.
For the final grind, add the coriander leaves and just run the mixer for a second or two.
After adding the coriander leaves you should not run the mixer more than a few seconds because it will spoil the texture of the powder.
Now you will get a green coarse powder. Keep it aside.
Place a `kadai` in the stove and pour two tablespoons of gingelly oil and keep the flame in high mode.
Once it is heated, add a tea spoon of mustard seeds to it.
When it splutters, add a tea spoon of jeera seeds and two slit green chillies to it. Finally, add half a tea spoon of broken urad dhal to it.
Use a ladle and stir well.
When the urad dhal gets golden brown add the coarse powder to it and mix well.
Simmer the flame.
Let it cook for a minute or two till the raw smell of goes off.
After two three minutes you will get a nice flavour out of the kadai and at this stage, you add the jeerga sambha rice to the kadai and add the required salt and mix well.
Let it cook for two minutes.
After a few minutes, you will see the coriander rice being completely cooked.
Take the kadai from the stove and keep it aside.
Place a small pan again in the stove and pour a little ghee in it.
Once it is heated, add the peanuts and cashews to it and fry till golden brown.
Switch off the stove and transfer the nuts to the rice and mix everything well.
The aromatic coriander rice is ready to eat.
Serve it with potato fry, papad and onion raita.
Ingredients
Directions
To make coriander rice recipe, take a cup of jeeraga sambha rice in a bowl and wash it twice in tap water.
Place it inside a pressure cooker and pour 1 ¾ cup of water and close it with a lid.
Switch on the stove and keep it in high flame. Let it cook for a few minutes (5-8 minutes approx).
When the steam comes out from the cooker, place the whistle and wait for two whistles.
Adjust the flame to sim mode and wait for the third whistle.
Switch off the stove immediately after the third whistle.
Do not open the lid of the pressure cooker soon after you switch it off. Let it cool for some time.
After it has cooled down completely, take it out and spread it over a plate and pour a little gingelly oil and mix gently and keep it aside.
Meanwhile, we can prepare the spicy powder that is required to mix up with the plain rice.
Wash and clean the fresh coriander leaves and spread it over a linen cloth under fan.
Let it dry under shade for 10- 20 minutes.
Place a small `kadai` ( pan) in the stove and keep it in medium flame.
When it is heated add four or five dried red chilles to it and stir with a ladle
Then you add a tablespoon of chana dhal to it and keep stirring.
Finally add a tablespoon of urad dhal to it and fry till golden brown.
When all the three ingredients got fried, just add a pinch of asafoetida to it and stir well and simmer the flame.
Take out the kadai from the stove and allow it to cool for some time.
In the meantime, just check that the spread out coriander leaves are almost dried out.
Put all the fried ingredients in a mixer jar and blend it into a coarse powder.
For the final grind, add the coriander leaves and just run the mixer for a second or two.
After adding the coriander leaves you should not run the mixer more than a few seconds because it will spoil the texture of the powder.
Now you will get a green coarse powder. Keep it aside.
Place a `kadai` in the stove and pour two tablespoons of gingelly oil and keep the flame in high mode.
Once it is heated, add a tea spoon of mustard seeds to it.
When it splutters, add a tea spoon of jeera seeds and two slit green chillies to it. Finally, add half a tea spoon of broken urad dhal to it.
Use a ladle and stir well.
When the urad dhal gets golden brown add the coarse powder to it and mix well.
Simmer the flame.
Let it cook for a minute or two till the raw smell of goes off.
After two three minutes you will get a nice flavour out of the kadai and at this stage, you add the jeerga sambha rice to the kadai and add the required salt and mix well.
Let it cook for two minutes.
After a few minutes, you will see the coriander rice being completely cooked.
Take the kadai from the stove and keep it aside.
Place a small pan again in the stove and pour a little ghee in it.
Once it is heated, add the peanuts and cashews to it and fry till golden brown.
Switch off the stove and transfer the nuts to the rice and mix everything well.
The aromatic coriander rice is ready to eat.
Serve it with potato fry, papad and onion raita.
