Ingredients:
Sona Masoori Rice - 2 Cups
Fresh Coriander Leaves - 1 Bunch
Tomato - 1 medium Size.
Onion - 1/2 medium size finely chopped
Green chillies - 1 Medium
Garlic - 4 big Ones finely crushed and pasted
Turmeric Powder - 1 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1 tsp
Asafoetida - 1 pinch
Peas - 1/4 cup
Salt - To taste
Sugar - 1 small pinch. ( To enhance the taste ).
Olive Oil - 4 tbsp.
Mustard Seeds - 1 tsp
Jeera - 1 tsp
Urad dal - 1/2 tsp
Procedure :
First grind the washed coriander leaves, 1 green chilli, 1 tomato into a fine paste and keep it separately.( I added few pudina leaves too as it was in my fridge for more time.)
On the kadai, add olive oil first. Add mustard seeds, jeera, asafoetida, urad dal one by one. After it starts spluttering, add crushed garlic. Fry properly so that the raw smell of garlic completely goes off. Then, add onion and fry for 2 minutes.
Add the coriander paste from the mixie jar now to the kadai. Mix everything and fry for 2-3 minutes. Then, finally start adding the powders, salt, sugar. Mix everything and add the washed sona masoori rice into the kadai and mix everything together. Transfer it to a big rice cooker if you have. For 2 cups of rice, add 4.5 cups of water. If the coriander paste is too watery, then the coriander rice will be too pasty. So, add water accordingly. Keep it on the stove for 2 whistles. Let it cool down completely.
Open it after it cools down completely. Serve it with raita and little potato chips.
There are so many methods to prepare coriander rice. You can add a powder made out of 1 red chilli, coriander seeds, little coconut, channa dal to the rice finally and cook it with that powder, this in turn will make the rice little more spicy. This method is purely easier and no extra powders are added. In my next recipe, i will write down how to make coriander pulav.
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