By: redchilliesPosted on

Coriander is one of our favorite herbs and I use it for garnishing Daals, Sabjis, curries, rice, salads etc pretty much everything else. Even though I say garnishing in a light sense, I sometimes get overboard and even use half of the coriander leaves just in one dish especially daal. The herb wilts in heat and its volume is lost but imparts its wonderful aroma in the process. Because of our special affinity toward this herb, depending on the size I usually buy 2-3 bunches of the coriander from the grocery each time.

 

Last week I had lots of vegetables and other stuff in my fridge, thanks to my overzealous shopping in the produce section. As a result of this over crowding, try how much ever I may, I could not find the coriander for days and I thought that I had lost in somewhere in the grocery while buying it. I had given all hopes on it.

 

 

You know what happens nextJ. I brought the grocery for this week and when I was shuffling around the things a bit in the fridge I discovered the coriander leaves brought last week. Thankfully they were fine and had not yet come to its spoiling stage. “When it rains, it pours”, so goes the saying and so I was looking for good means of using up all the coriander leaves.

 

So I made this coriander Rice this weekend and it is a good way of using the coriander leaves. Please note that even though coriander leaves appear mild and subtle; they tend to become bitter when used in large quantity. I felt 1.5 cups was a decent choice. This along with yogurt raita and some papads can be used as a meal in itself.

 

Ingredients:

  • 1 cup of raw rice
  • ¾ cup chopped onions
  • 1 cup of parboiled vegetables potatoes/carrots/beans/peas (optional)
  • Mustard seeds
  • 4-5 cloves
  • Curry leaves
  • Salt to taste
  • Juice of a lemon
  • Oil

To grind to paste:

  • 1.5 cups of fresh coriander
  • 3-4 green chillies
  • 2-3 garlic peeled
  • 1 inch ginger
  • 2-3 cloves
  • 1 inch cinnamon
  • 2 Tbsp shredded coconut

Method:

  • Cook the rice making sure that the grains remain separate and that the rice is fluffy.
  • Make a paste of above ingredients adding very little water as possible. (Note: The more water is used while making the paste; the rice tends to become drier).
  • Take a heavy bottom pan. Add oil and prepare the seasoning with mustard, curry leaves, cloves, and cinnamon.
  • Add the chopped onion and sauté until the onion turns transparent. Add salt, ground paste and mix well. Add more oil at this stage as it tends to become dry.
  • Cook until the raw smell of coriander is gone. Add the cooked rice, mix well. Cover and let it simmer on low flame. Finally squeeze the juice of lemon and mix.

Serve hot with pappad and tomato cucumber raita.

 

Related Posts Plugin for WordPress, Blogger...
Categories: Rice, Kichidi Pulao Varieties

24 Replies to “Coconut Corriander Rice”

  2. It happens 🙂 I made coriander chutney this weekend for the exact same reason. I cook this rice more or less the same way but with the addition of a few mint leaves as well.

  4. This is what I do when I have left over chutney… My chutney sometimes has coconut, but never added it seprately. Yogurt & papad & rice, thats my kinda easy meal:-)

  7. I also prepare coriander rice in a similar method. Actually you can also prepare cabbage rice using the above masala. Maybe 8 or 9 years back we saw it in a TV show by Mallika Badrinath and it has become our family favorite.

  8. I buy a bunch of coriander every other week, but it starts rotting before I put it to good use.:D
    I wish they would sell it in smaller quantities since I don’t use it that much!
    The rice sounds good.

  11. Thts one lovely way of utilizing stuff ,coriander leaves just end into Chutney or coriander- tomato- curried -bread in my home .So when next time i am in that situation again(wilting coriander leaves crying for my attention)i would surely use them in this way

  12. I loved the color of the rice. Coriander leaves are somethin which I cant live without..my hubby always makes fun of me, that i do more of garnishing and decoration than the actual cooking;)

  13. This is exactly my case.. I buy bunches of coriander leaves and if I don’t have it in my fridge any day then I feel handicapped. Love the way you have used it in your rice 😀

  19. Very attractive click:) for the tasty rice. I made a mint mushroom pulao yesterday – same pinch for the green color:) Season’s greetings and Happy New Year!

  24. When I was reading this recipe, coincidently I had lot of coriander at home. Prepared it immediately for lunch and it came out really realy good.
    Thank you RC

Comments are closed.