Coriander Rice

Ingredients:
Basmati rice - 2 cups
Coriander seeds - 1/2 cup
Onion - 2 (sliced)
Tomato - 2 (diced)
Curd - 1/2 cup
Salt (to taste)
Ghee - 1 tsp.
Oil - 2 tsp.

To be ground:
Mint leaves - 1 cup
Coriander leaves - 1 cup
Green Chillies - 4 (medium)
Ginger - 2 inches
Garlic - 3 cloves (big)
Cinnamon - 1 inch stick
Cloves - 2
Cardamom - 2

Method:
Boil the coriander seeds in 4 cups of water.
When the water boils down to about 3 cups, remove it from the heat.
Strain the coriander water and collect it in a bowl.
Grind all the 'to-be-ground' ingredients into a paste.
In a thick pan, heat the oil and ghee.
Add the sliced onions and fry till it changes to light brown colour.
Then add the tomatoes and saute them.
Add the ground paste and fry till the raw smell fades off.
Add the curd and mix well.
Add 3 cups of coriander water and let it boil.
Now add the rice and cover it with a lid.
At the final stage, cover the pan tightly with aluminium foil and place a heavy lid over it.
Enjoy the flavorful rice with any raita.
Recipe source-from my collection.

Sent off to Priya's "Think Spice: Think Coriander Seeds" event in the Think Spice Series originally started by Sunita Bhuyan.

Posted in: Coriander leaves, Rice