CORIANDER RICE – THE DELICIOUS CORIANDER RICE RECIPE AND ITS ORIGIN

AuthorXohaib Khan
RatingDifficultyIntermediate
Coriander Rice
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Yields1 Serving
Prep Time20 minsCook Time37 minsTotal Time57 mins
 1 cup Basmati rice
 23 cups Large handfuls fresh cilantro, leaves and stalks, chopped (1/2 to 3/4 cup packed).
 ¼ cup Dried grated unsweetened coconut
 1 tbsp Ghee, butter or olive oil.
 3 chopped Fresh green chilies
 1 clove Garlic
 2 cups Water
 1 chopped Onion
 2 whole Cloves
 ½ tbsp Sea salt
 1 tbsp Cumin seeds.
1

Thoroughly rinse the rice under running water and set aside.

2

In a mortar and pestle or in a small food processor, combine the cilantro, coconut, and chilies. Leave the seeds in the chilies if you want very spicy rice. If using garlic, add this now. Grind to a coarse paste and set aside.

3

Heat the ghee, butter or oil in a medium saucepan over medium heat. When hot, add the onion and cumin seeds and stir for 6 to 8 minutes or until the onions have browned.

4

Now toss in the cloves and asafetida if using, stir once, then add the rice, salt and coconut-cilantro paste. Stir to coat the grains with the paste, then pour in 2 cups of water, stir gently, and bring to a boil. Immediately turn the heat down to low and cover. Cook for 15 minutes or until water has been absorbed.

Ingredients

 1 cup Basmati rice
 23 cups Large handfuls fresh cilantro, leaves and stalks, chopped (1/2 to 3/4 cup packed).
 ¼ cup Dried grated unsweetened coconut
 1 tbsp Ghee, butter or olive oil.
 3 chopped Fresh green chilies
 1 clove Garlic
 2 cups Water
 1 chopped Onion
 2 whole Cloves
 ½ tbsp Sea salt
 1 tbsp Cumin seeds.

Directions

1

Thoroughly rinse the rice under running water and set aside.

2

In a mortar and pestle or in a small food processor, combine the cilantro, coconut, and chilies. Leave the seeds in the chilies if you want very spicy rice. If using garlic, add this now. Grind to a coarse paste and set aside.

3

Heat the ghee, butter or oil in a medium saucepan over medium heat. When hot, add the onion and cumin seeds and stir for 6 to 8 minutes or until the onions have browned.

4

Now toss in the cloves and asafetida if using, stir once, then add the rice, salt and coconut-cilantro paste. Stir to coat the grains with the paste, then pour in 2 cups of water, stir gently, and bring to a boil. Immediately turn the heat down to low and cover. Cook for 15 minutes or until water has been absorbed.

CORIANDER RICE – THE DELICIOUS CORIANDER RICE RECIPE AND ITS ORIGIN

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