This mild rice dish is a great accompliment to any hot gravy dish
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CORIANDER RICE Serves 8
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INGREDIENTS
2 bunches Coriander, approx. 5 cups chopped
2 cups Basmati rice
3 cups water
1 stick cinnamon
4 cloves
1 onion, chopped
6 Green chilies
5 tsp Ginger & garlic paste
Salt to taste
oil

PREPARATION
Wash the coriander bunches and chop up the leaves.

Grind the leaves to a paste with some water. Set aside about half a cup full.

In a pan heat the oil, then add the cloves and cinnamon and sauté for 2-3 minutes.

Add the ginger-garlic paste and sauté till pale brown, don’t let it stick. To this add the onions and chilies and fry till the onions turn transparent.

Add the coriander paste and allow it to boil it for 5-7 minutes.

Then add the rice and mix well, fry lightly for about 5 minutes. Then add the water and salt. Bring to a boil, then lower heat and simmer till the rice is cooked through, stirring occasionally with a fork, till the grains separate nicely. Add a little more water if you need but don’t let it get soggy.

Add the remaining half cup of chopped coriander and stir in about 1 minute before taking the pan off the heat.

rice

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