Coriander / cilantro is a part of every household. They are one herbs that have a strong flavor when used in any dish. While they are commonly used to garnish any dish or make green chutney / thogayals, this simple to put together Cilantro/ Coriander rice is very tasty and filled with strong flavors. It is cooked on a thin coconut milk base making the color of this dish so very appetizing. I have made this recipe without any onions and garlic making it a perfect one for those fasting days that calls for no onion- no garlic foods.
The Cilantro herb has lots of anti – inflammatory properties and helps to manage the sugar levels in blood. Try incorporating this wonderful herb in your diet often. Serve this flavorful Coriander pilaf / rice with some fresh salad and a simple raitha/ papad for a hearty-wholesome meal.
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Ingredients
- Grinding Ingredients
- Tempering Ingredients
Instructions
- In a mixer jar, add half an inch of ginger, green chili and a bunch of coriander leaves.
- Heat a pan with ghee and Oil. Once hot, add the tempering ingredients. Let them get roasted.
- Add green paste and let them cook until the raw smell goes off. Let it thicken. Add red chili powder and salt. Add soaked basmati rice and toss along with paste.
- Measure a cup of thin coconut milk to the rice. Cook covered for ten mins. Fluff over the rice and serve hot with raita and chips/pappad.
Notes
- I have not added onions in this recipe, you can add sliced onions after adding whole spices and sauté until golden brown.
- You can also equal parts of coriander leaves and mint leaves to make this pilaf/rice. This will bring in some different flavors.
- Adding roasted cashews is optional and may be avoided.