The flavours of coriander in rice is something the thought of which brings a smile to my face and a smack to my tongue. I've always wanted to try white rice without any added colours. The colors a little bunch of coriander can bring to simple rice is awesome.
Loved the combination with plain curd. This can also be served with a variety of raitas like pineapple, pomegrate or boondi.
Ingredients
Rice - 1 cup
Toor dal - 1/4 cup
Onion - 1 big
Carrot 1 medium
Peas - 1 cup
Oil + butter /ghee 4 tbsp
Salt to taste
Whole garam masalas
Cinnamon -1 inch piece.
Cloves 3
Jaipatri/mace - 1 small piece
Bayleaf - 1
Cardamom - 3 pods
Paste of
Garlic cloves - 10-12
Green chillies - 2 spicy type
Coriander leaves - 1 cup / a handful
Ginger - 1inch
Method
1) Preparation. Cut the veggies into fine pieces. Cut onions in cubes. Wash the rice and dal together and soak for about an hour. Make a coarse paste of ingredients mentioned in paste of.
2) In a pan add oil plus butter, heat , add whole garam masala items. Fry for a minute. Add onions and let it become translucent on medium flame.
3) Then add veggies and paste , salt and cook on high flame for 2 min. Let the water evaporate.
4) Drain the rice / dal and add to this . Fry for 5 minutes on a medium flame.
5) Add water double about 4 cups , bring to boil and simmer. Close the lid and cook the rice.
6) When 3/4 done place the pan on a tava and let it be on heat for about 20 minutes more. Switch off the flame and let it stand for about half hour before you open the lid. This will allow the rice too cook well and fluff up.
7)Serve hot with raita of choice or plain curd and salad.
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