Coriander Rice

I bet you will like this as much as we do. It is a usual fixture on my menu now and guaranteed success. I make it the night before for dinner and bring to work the next day for a quick lunch.

Ingredients:

1 Cup Basmati rice - 2 Cups water (if you use more rice adjust water quantity 1:2, i.e. for 1.5 cups of rice use 3 cups of water and so on)

1 Large bunch of fresh coriander

6 Fat cloves of garlic

1/4 Cup dry or freshly grated coconut

2-3 Dry red chilies (these are very hot so make sure you use fewer if you cant do spicy)

2 tbsps. Peanuts

2 tsps. Chana dal (optional)

1 tbsp. Garam masala powder
1/4tsp. Turmeric powder
1tsp. Cumin seeds
2-3tsps. Oil
2 Dry green Bay leaves
1 large or 2 medium onions sliced

Salt to taste
Water for cooking the rice

Method:

Wash & soak rice for 20-30 mins. Wash coriander thoroughly we will use the leaves, stems the whole lot.

In blender add coriander bunch, coconut, red chillies, garlic cloves and 1/2 cup water. Blend to a paste almost like a chutney. Keep aside.
In a pan heat oil, add cumin seeds and bay leaves. Saute till the seeds splutter or change color. Add the sliced onions and cook till onions turn translucent. Add the peanuts and chana dal and cook for another 5-10 mins until the nuts change color. Now add turmeric powder and salt to taste.
Pour the coriander paste into the onions & nuts and cook till all the water evaporates. Add garam masala powder and mix well.
At this stage add the rice and make sure all the rice grains are well coated with the coriander paste. Add water and cook covered for 10 mins. Turn off heat after ten minutes and let it cook further in its own heat for 5-10 mins.

Serve hot with some pappadums, sliced onions and raita. I have adapted this recipe from my fav Madhura's recipes.

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