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Indian cilantro rice
Indian cilantro rice is super easy and tasty, with step by step pictures. Its a very flavorful, spicy, and extremely delicious one pot dish.
Course
Lunch
Cuisine
Indian
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
servings
Calories
929
kcal
Author
Sujatha Muralidhar
Ingredients
1
cup
basmati rice
1
cup
coriander Leaves
2
green chili
3
clove
garlic
2
tablespoon
vegetable oil
1
tablespoon
ghee
1
inch
cinnamon
2
clove
1
cardamom
1
bay leaf
small piece
2
tablespoon
cashew nuts
1
teaspoon
salt
or as required
2
cup
water
Instructions
Prepping work
Soak basmati rice in water for about 19-20 minutes. Rinse, drain, and set aside.
Wash and clean coriander leaves, two green chilies. Peel garlic pods and keep these things ready.
In the mixer grinder jar, add all these three ingredients
Grind it until it forms a smooth paste, and keep it aside.
Cooking Instruction
In medium to slow flame heat heavy bottomed pot over the stove.
Add 2 tablespoon of vegetable oil and 1 tablespoon of ghee.
Then add small piece of cinnamon, cloves, cardamom, and bay leaf.
Stir until it becomes golden brown in color.
Now add the cashew nuts and fry them until they turn golden brown in color.
Now add kept aside coriander paste mixture.
And continue to stir them until it shrinks and leaves out its raw smell.
Add water and bring it to boil.
When water is about to start boiling, add washed and rinsed basmati rice.
Once 80% of the rice cooked and seal it with aluminium foil.
Keep tawa/iron pan in between the pot and the stove. And cook it for 10 minutes in simmer flame.
Let the pot cools down, remove the foil and serve hot.
Nutrition
Calories:
929
kcal
|
Carbohydrates:
144
g
|
Protein:
35
g
|
Fat:
32
g
|
Saturated Fat:
17
g
|
Cholesterol:
19
mg
|
Sodium:
1582
mg
|
Potassium:
5473
mg
|
Fiber:
16
g
|
Sugar:
11
g
|
Vitamin A:
6920
IU
|
Vitamin C:
677
mg
|
Calcium:
1515
mg
|
Iron:
52
mg