I grew up in a typical South Indian household where rice was a staple diet, but that changed when I got married! Now it’s a right balance of rice and roti for both meals 🙂
But the only way my family devours rice is if I present it as a one pot flavored rice meal! So I have attained a skill to make varieties of flavored rice to incorporate all the veggies in a one pot meal 🙂
Today’s recipe is something I resort to when I am short of Veggies, happens when I am unable to make that ‘grocery store’ trip 😛
Presenting to you – Coriander Rice 🙂
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves : 3 people
Uncooked rice – 1.5 cups
Coriander Leaves – 1/2 bunch
Green Chilies – 3 to 4
Ginger – 1/2 inch
Garlic – 1 clove
Sugar – 1/2 tsp (to retain color)
Salt – for taste
Tamarind Paste – 1 tbsp
Oil – 1 tbsp
Mustard seeds – 1 tsp
Urad Dal – 1/2 tsp
Fennel Seeds – 1 tsp
Cumin Seeds – 1 tsp
Asafoetida – 1/2 tsp
Peanuts – 1/2 cup
Onions – caramelized using Ghee
Coriander leaves – chopped finely
Grind everything mentioned under the ‘To Grind’ section into a fine paste.
In a pressure cooker pan or instapot or electric rice cooker, heat oil and add the ingredients (except peanuts) mentioned under the ‘tempering’ section.Saute till the mustard splutters.
Now add the peanuts and roast them well.
Next add the ground paste, saute till the raw smell in gone.
Now add the washed uncooked rice and water. Mix well and check for salt.
Pressure cook for two whistles. Instapot users please check note below
Now prepare the caramelized onions for garnishing – sauté the onions in a teaspoon of ghee until brown.
Add the caramelized onions and chopped coriander leaves to the rice before serving.
Coriander rice is ready to be served. Serve hot with some raita and papad.
**Instapot users – use the sauté mode in normal adjustment for all the sautéing and then pressure cook on manual for 5 mins NPR. Rice to water ratio for instapot – 1:1 since there will be some water used while grinding the coriander paste.