Coriander Rice | Coriander Bhaat | Bhaat Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2-3 people
- 1 Cup fresh coriander leaves
- 1-2 fresh green chilli
- 1 Tsp coconut oil
- 1 Tsp ghee
- ½ + 1 Tsp jeera
- 4-5 whole black peppercorns
- 1-2 bay leaf/leaves
- 1" cinnamon/dalchini
- 1 pinch hing
- 10-12 cashews
- ½ Cup fresh/frozen green peas
- 1 Cup basmati/sona masuri rice
- Salt to taste
- 2 Cups water
- Wash rice 2-3 times and keep aside
- Take fresh coriander, remove roots, pick and clean, wash 2-3 times
- In a mixer jar, add coriander, green chilli, 1 Tsp jeera, hing
- With little water, grind into a paste, keep aside
- In a pan, heat oil and ghee
- Keep whole garam masala ready
- Fry jeera, cinnamon and black pepper till they release aroma
- Next add bay leaf and fry for a few seconds
- Tip in whole cashews and fry till they turn golden
- Next pour ground coriander masala paste and start sauteing
- Once the mixture gets cooked, add green peas and mix well
- Add washed rice and salt to taste
- Mix well and pour 2 Cups water
- Cover and cook till all liquid gets absorbed
- Let it rest for 10 mins, fluff up the rice
- Serve hot with palak raitha or mixed veg raitha
You can substitute ½ the water with thin coconut milk i.e. for 1 measure rice add 1 measure water and 1 measure thin coconut milk
Rice can also be cooked beforehand and mixed with masala after the rice has cooled down. Ensure masala is not watery
Use only ghee or only oil, I added both because both flavours are amazing!
Recipe by Food Of Interest at https://foodofinterest.com/coriander-rice/
3.5.3226