Coriander Rice | Easy Lunch Recipe | Variety Rice Recipes | Lunch Box Recipe | Healthy Recipes

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley offers a similar flavor with fewer calories, while dried coriander is more economical.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper adds sweetness without heat, while jalapeño is often less expensive.

onion

🥗Healthier: shallots

💰Cheaper: leeks

Shallots provide a milder taste, while leeks can be more affordable.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor, while vegetable oil is often cheaper.

Wash 1 cup of long grain basmati rice a few times and soak it in water for about 30 minutes.

In a pot, pour enough water for boiling the rice and bring it to a boil.

Add half teaspoon of salt and the soaked rice to the boiling water.

Cook the rice until completely done, then strain and set aside.

Grind a small bunch of coriander leaves, a handful of mint leaves, 4 shallots, a few cloves of garlic, a piece of ginger, 4 green chilies, and 3 teaspoons of freshly grated coconut with a little water to make a thick paste.

In a wide kadai or pan, add 2 tablespoons of ghee and 1 tablespoon of oil.

Add whole spices: cinnamon, clove, cardamom, star anise, and 1 bay leaf.

Add 3 slit green chilies and 2 medium sized thinly sliced onions; sauté until transparent.

Add 2 medium sized finely chopped carrots, a few finely chopped beans, and a few cooked peas (optional) and sauté until cooked for about 5 minutes.

Add 1 teaspoon of salt and quarter teaspoon turmeric powder.

Add the ground masala paste and cook until the raw smell goes away.

Gradually mix in the cooked rice with the masala.

Finally, add 1 teaspoon of ghee and turn off the stove.

Garnish with roasted cashews and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary