Rice dishes such as chitranna, lemon rice, puliyogare are prepared during festivals as a mandatory item on the menu - In Bangalore /Mysore region if you prepare a payasa -a sweet dish - you have to prepare a rice dish as a rule. Coriander rice can double up as a festival dish and seamlessly merge with an elaborate party menu.
- Ease - moderate
- Preparation time - 10 minutes
- Cooking time - 15 - 20 minutes
- Serves - 4
- Coriander - 1 small bunch
- Green chillies - 4 - 5
- Curry leaves - 2 sprigs
- Grated coconut - 1 cup
- Cashew nut - 10 - 12
- Fenugreek seeds - 3/4 spoon
- Asafoetida ( hing) - 5 - 6 grains
- Rice - 200 gms - 1 1/2 cups
- Ghee - 3 spoons
- Mustard - 1/2 spoon
- Salt - 1 spoon - to taste
- Cook rice with 3 - 3 1/2 cups water
- Break cashew into pieces and keep aside.
- Roast fenugreek, hing and chillies with 1/2 spoon ghee
- Grind coriander, coconut and roasted ingredients to a coarse paste
- Heat ghee in a wok, add mustard, let it splutter, add curry leaves and broken cashew and fry till golden
- Take out only cashew from wok and keep aside.
- Add ground ingredients to the ghee in the wok and stir fry till all the moisture evaporates and aroma wafts
- Add salt and mix
- Add steamed/ cooked rice and mix thoroughly
- Add an extra dollop of ghee (optional) for enhanced taste and flavour.
- garnish with cashew pieces
- Serve with curd/vathal/sandige/cucumber raitha
Tips/Notes
- Use Kollam/Sona masuri rice
- Cook rice with right quantity of water to get separate grains
- Seasoning to be prepared with ghee only
My mother in law taught me this and I think I have been able to convey the same here. Prepare this and share your experience with me
ReplyDeleteMam, I tried this.it was very tasty.super hit
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