Coriander Rice


Indrani dhar

Indrani is a full-time mother of 3 beautiful kids and food blogger by passion. Keeping the thirst to promote Bengali cuisine more to the world, she has started her food blogging journey almost 9 years back. Her Blog, Recipe Junction is a treasure trove of traditional as well as experimental recipes from all over the World. A true blue Bengali and artist by heart, anything creative gives her immense pleasure.

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  • Prep Time 1 hour Minutes
  • Serve: 2 People
  • Difficulty: Easy
  • Cost: Rs N/A (Approx)
  • Ingredients

    Basmati Rice : 1 cup

    Carrot : 1-2, cut into small cubes

    Green Beans : 1/3 cup, cut into small cubes

    Cauliflower : 1/2 cup, cut into small florets

    Green peas and Corn kernels : 1/2 cup

    Onion : 1, sliced

    Turmeric Powder : 1/2 tsp.

    Salt to taste

    Oil : 1 1/2 tblsp.

    Bay leaf : 1-2,

    cardamom : 2

    Cinnamon : 1 stick

    Cloves : 2-3

    Cumin seeds : 1/2 tsp.

    For Coriander paste ::

    Fresh Coriander leaves : 1 bunch

    Green chilli : 1-2, according to your tolerance level

    Ginger : 1 inch

    Garlic : 2-3 medium cloves

    Preparation steps: Clean and soak the rice in little water for at least 30 mins. to 1 hour. In a wet grinder, take all the ingredients listed under "for coriander Paste". Add 1-2 tsp. water and make a smooth paste and keep aside.
    • Heat oil in a pan, temper with bay leaf, cinnamon, cloves, cardamom and cumin seeds. Immediately, add sliced onions and diced up vegetables. Saute for few minutes adding a pinch of salt and turmeric powder. Then add the prepared coriander paste. Mix well.
    • Now add soaked rice in there and mix well with the coriander paste. Season with salt. Now add about 2-3 cups water or as required according to your quantity of rice. Add some extra chopped coriander leaves in the pan and cover with a lid and in medium flame let it cook.
    • Stir time to time so that it doesn't stick to the bottom of the pan. Check the seasoning, add if required. Cook in low flame till all the water evaporates. Fluff up the rice time to time.
    • When rice and vegetables are cooked through but still in shape (i.e., not overcooked), remove from heat and serve hot from the pan.

Assembling and platting

As per your creative way.