Ingredients
- Rice – 300 Grams (we can use either ‘parboiled rice’ or ‘raw rice’)
- Water – 500 ml
- Oil – 3 tablespoons + 100 ml (ground nut oil preferably)
- Ginger – 3 inch
- Green Chilli – 6
- Garlic – 10
- Coriander – 2 bunch
- Lemon Juice – from 1 fruit
- Mint – ½ bunch
- Cardamom – 4
- Clove – 4
- Cinnamon – 2
- Star Anise – 1
- Cumin – 2 pinches
- Turmeric powder – 2 pinches
- Cashew nuts – 25 grams
Things to be done before we start cooking
- Rinse and wash 300 grams of ‘parboiled rice’ or ‘raw rice’ in water – repeat this step for 3 times to clean the rice – then soak the cleaned rice in water for 30 minutes.
- Take a 3-inch ginger, peel the skin, then cut it into small pieces.
- Get 10 cloves of garlic – no need to peel skin but wash them.
- Green chillies – 6, wash and then cut each of them into two pieces.
Steps to Prepare
Take the big mixy jar – put in the below and grind –
- Ginger – 3 inch (cut into smaller pieces)
- Green Chilli – 6 (washed and cut into 2 half)
- Garlic – 10
- Coriander – 2 bunch, cut into small pieces and then add (wash and add the leaves + stem too)
- Lemon juice – extracted from 1 fruit
- Mint leaves – half from one bunch, cut into small pieces and then add.
- Water – 500 ml
- Oil – 3 tablespoons (oil is added to retain the colour of coriander)
Grind the contents in mixy jar for 15 seconds. Then, pour the contents from jar onto a bowl with steel strainer at the mouth of bowl, squeeze the contents to get a green fluid.
Pour a little of the coriander juice obtained in previous step, into the rice bowl (pour till all the rice is immersed – this is done to give colour on rice grains).
Place a pan on the burner, turn on the flame to HIGH mode. Pour in 100ml of ground nut oil.
Once oil is little hot, then add –
- Clove – 4
- Cinnamon – 2
- Star Anise – 1
- Cumin – 2 pinches
- Cashew nuts – 25 grams
Fry a little for 15 seconds.
- Now add turmeric powder – 2 pinches
- Again, stir for 10 seconds till all mix up.
- Turn the flame to LOW mode.
Now, put in the rice into the pan (put rice + coriander juice used to soak the rice). Also pour in the remaining coriander juice left in bowl.
Put salt – 1 tablespoon. Stir well to mix the salt.
Close the pan with a lid, turn the flame to HIGH mode. Once the water boils, we can see steam oozing out from the lid sides.
Now, lets turn the flame to LOW mode. Let the rice get cooked for the next 8 to 10 minutes in low flame.
In middle (say at intervals of 3 minutes), open the lid and stir a little to avoid rice getting burnt at the bottom.
After 10 minutes, remove the lid, stir gently, check if water is left over at the bottom of pan. If water is still there, need to close the pan with lid, let the contents cook for another 2 minutes.
That’s all folks, our coriander rice is ready to be served.
