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Coriander Rice

Course Lunch
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Rafeeda

Ingredients

  • 2 1/2 cups of rice soaked for 30 minutes and drained
  • 1 tbsp ghee
  • 1 stick cinnamon
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1 cup coconut milk
  • 3 cups water
  • 1/2 tsp garam masala
  • Salt to taste
  • FOR GRINDING:
  • 2 cups coriander leaves with the stem
  • 3 pearl onions peeled
  • 3 cloves garlic
  • 2 green chillies
  • A squeeze of lime juice

Instructions

  • Grind the ingredients under "for grinding" into a smooth paste and set aside.
  • Heat ghee in a saucepan. Briefly fry the whole spices. Splutter the cumin.
  • Add in the ground paste and saute till raw smell is gone.
  • Add the rice and toss well, and saute for few minutes till crisp.
  • Add in the coconut milk and water along with sufficient salt and keep on high flame till boiling.
  • Keep the flame on the lowest, close the lid and cook till the rice is done.
  • Sprinkle in the garam masala and give it a good stir. Serve warm.