Wednesday, March 23, 2011

Coriander Rice

Other names - Cilantro rice / Kothamalli Saadam

Prep Time: 20 min

Cooking Time: 30 min

Serves: 2 to 3


Ingredients
  1. Basmati Rice - 1 cup
  2. Onion (peeled, washed & sliced) - 1 large sized
  3. Potatoes (peeled, washed & cubed) - 2 medium sized
  4. Fresh / frozen green peas - 1/2 cup
  5. Vegetable oil - 2 tsp + 1 tbsp
  6. Ghee - 2 tsp + 1/2 tbsp
  7. Water - 1.75 cups
  8. Salt - to taste
For seasoning
  1. Bay leaves - 2
  2. Cinnamon stick - 1" stick
  3. Cardamom pods - 2
  4. Cloves - 2
To grind to a smooth paste
  1. Tomato (washed & quartered) - 1 medium sized
  2. Coriander leaves (loosely packed) - 1.5 cups
  3. Sambhar powder - 1 tsp
  4. Cumin powder - 1/2 tsp
  5. Red chilly powder - 1 tsp
  6. Dhania powder - 1 tsp
  7. Garam masala powder - 1/2 tsp
  8. Salt - to taste
  9. Water - 1/4 cup
To dry roast & grind to fine powder
  1. Whole urad dhal - 1 tbsp
  2. Bengal gram dhal - 1 tbsp
Method
Step I
  1. Dry roast the above mentioned ingredients separately; cool & grind to a fine powder; set aside.
  2. Soak coriander leaves (only the leaves) in two to three cups of water for about 10 min.
  3. Drain water & wash leaves for about 2 to 3 times in water; squeeze excess water; set aside.
Step II
  1. Soak basmati rice in water for half an hour; drain water.
  2. Wash rice well in water for about 3 to 4 times; drain water; set aside.
  3. Heat two teaspoons of ghee in a wok on medium flame for a min; add the whole spices; reduce flame to low & saute for a min or two.
  4. Add drained rice, cubed potatoes, green peas; saute for 2 to 3 min; set aside.
  5. Transfer sauteed rice to a vessel along with little salt, water & pressure cook on high flame for 2 whistles.
  6. Pressure cook rice on medium flame for 2 whistles.
  7. Pressure cook rice on low flame for a single whistle.
  8. Give a standing time to the pressure cooker (say for about 15 min) before opening the lid.
  9. Separate cooked rice using a fork & spread in a wide plate; discard all the whole spices; set aside to cool.
Step III
  1. Heat two teaspoons of vegetable oil in another pan, add sliced onions; saute for about 3 min on high flame until light brown; set aside.
  2. Grind all the above mentioned ingredients along with little salt to a smooth paste.
  3. Heat a tablespoon of vegetable oil & half tablespoon of ghee in the same pan; add the ground paste & saute until oil separates.
Step IV
  1. Add the cooled rice to the above sauteed paste along with the sauteed onions & combine well.
  2. Adjust salt according to taste.
  3. Add about a teaspoon of the finely ground dhal powder & combine well once again.
  4. Cover with lid & cook rice on low flame for about 2 min.
  5. Open lid, mix contents well, cover with lid & cook again for 2 min.
  6. Transfer aromatic coriander rice on to a casserole.
  7. Serve hot with onion raita, potato chips / pappad / vadaam or with any other raita, gravy of your choice.

1 comment:

  1. simple and nice rice which I make sometimes for a change.

    ReplyDelete