In southern India, rice is a staple food and routinely eaten for every lunch sometimes even twice a day. Traditionally steamed/cooked rice is eaten with variety of side dishes. But rice is not limited to only plain steamed rice, there is an indefinite variety of rice preparations; pulao, biryani, curd rice, lemon rice, tamarind rice, tomato rice, fried rice, sesame rice, coconut rice, green mango rice, lentil-rice combos etc etc etc.
‘Vegetable Rice Cooked In Green Coriander Paste’ is cooked in a chutney like paste using coriander leaves, some tomatoes, ginger, garlic, and green chillies. The vegetables used are carrot, beans, potato, peas.
I have some of the above rice preparations as recipes on the blog, so this Vegetable Rice Cooked In Green Coriander Paste is going to be quite different in flavor and taste. Your family is sure going to love you for this one. Do try and let me know.
RICE
“Rice is a beautiful food. It is beautiful when it grows, precision rows of sparkling green stalks shooting up to reach the hot summer sun. It is beautiful when harvested, autumn gold sheaves piled on diked, patchwork paddies. It is beautiful when, once threshed, it enters granary bins like a flood of tiny seed-pearls. It is beautiful when cooked by a practiced hand, pure white and sweetly fragrant.”–Shizuo Tsuji, Japanese chef
I prepared this one Sunday some three or four months ago, but found time to write the recipe only today. Weekends are when family dine together, so the mother and cook in you starts the contemplating of what different to cook for the dear ones. Of course I do go through days when I am utterly lazy and just whip up something very simple.
So, on that Sunday, with a sudden urge to surprise the family I prepared this ‘Vegetable Rice Cooked in Green Coriander Paste’ for lunch. I wanted the recipe title to let the readers know instantly what goes into it and also make it SEO friendly. That explains, ‘Why this Recipe Name’?
How it began – We all love the word green when is comes to food, as this spells health. I decided to use my large bunch of fresh coriander leaves in some way. I have already posted Coriander Paratha recipe, so why not incorporate the coriander into the rice. Just chopped leaves on rice does not sound too interesting, does it? Just then remembered an old recipe where the coriander was ground to a chutney consistency and mixed with rice. I will use some vegetables and the coriander paste and cook the rice in it – what an idea!
The Verdict – I am the last one to praise myself, but the Vegetable Rice Cooked In Green Coriander Paste was simply delicious. Ideal to pack into lunchboxes on weekdays too.
Serve the Vegetable Coriander Rice with raita, papad, pickle, and salad.
Also check my Curry Leaf Rice recipe.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
|
- 200 gm raw rice long-grained or Basmati
- 1 bunch coriander leaves
- 2 tomatoes
- 1 tsp ginger paste
- 1 tsp garlic paste
- 3 green chillies
- 2 carrots
- 15 french beans
- 2 potatoes medium sized
- 2 tbsps green peas
- 2 clove
- 2 cardamom
- 1 stick cinnamon
- 1 bay leaf
- star anise small bits
- 1 onion
- 1 tbsp cooking oil
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- salt as much needed
Ingredients
|
|
- Wash and soak the rice. Cut all the vegetables (carrot, beans, potato) into small pieces and chop the onions.
- Grind the coriander, tomatoes, ginger, garlic and green chillies to a smooth paste. Keep aside.
- Heat a pressure cooker, add oil. Then add the chopped onions and saute until the onions become tender.
- Next add the chopped vegetables and saute for few seconds.
- Drain and add the soaked rice and saute. Now add the coriander paste, salt, turmeric powder, chilli powder and enough water (2 cups) to cook the rice.
- Cover the cooker and allow to cook for 2 whistles. After that lower the heat and cook until one more whistle. Water quantity and cooking time may vary according to the variety of rice and the cooker that is used.
- When the cooker pressure comes down, open the lid, fluff up the rice gently.
- Serve with raita, papad, pickle
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