This is a South-Indian recipe pick for the day. Having been on the dieting spree for over a month now, I had avoided rice in my main meal courses even if the same was prepared for the rest of the family. I would make myself two rotis and that with any bland subzi just made my meal complete. Then this day dawns on me with a craving for rice, and not just rice but seasoned rice. A mound of steaming hot coriander rice served with raita and spicy pickle is all what you need to make your day good, the Indian way!
Coriander Rice is one of those recipes which is easy and goes well on any occassion. It can add a festive touch to your normal rice dish. If you are in no mood to make a grand dish like Pulav or Biryani, both of which are delicious but time-consuming, this humble Coriander Rice will give you an alternative over the boring plain, steamed rice.
Time taken: 35 min
- Rice: 2 cups
- Coriander leaves: 1/2 bunch
- Green chillies: 2 or 3
- Bengal gram: 1/2 tsp
- Split lentils (Urad dal): 2 tbsp
- Mustard seeds: 1 tbsp
- Red chillies: 3-4
- A few curry leaves
- Water: 4 cups
- Salt to taste
- Puree the green chillies and coriander leaves together in a mixer/blender. Keep aside.
- In a thick-bottom (wide) vessel, heat oil and add the mustard seeds, urad dal, Bengal gram, whole red chillies and curry leaves. Sauté.
- When the seasoning is done (ensure not to burn the ingredients), add the coriander-green chilli paste and salt. Now stir well.
- Then add the rice and water (If cooking in a pressure cooker, add just 2 cups of water.).
- Cover with a lid and cook on low flame till the rice is done.
- Serve hot with raita and pickle.
- Check in intervals while cooking to ensure that the rice does not get stuck to the vessel.
- If the water measurement added is not exact and the rice is getting stuck while cooking, then add more water and cover to cook.
- Once done, let it remain in the same heat until it is time to serve.
- If preferred with a touch of tangy taste, add 1 tsp of lime juice just before putting off the flame.