With most of us in quarantine, we are all cooking a lot more in our kitchens and looking for ways to maximise the time we spend in the kitchen. Be it one-pot meals or easy recipes that can be made in large batches, the need for easy and healthy cooking has never been more. So I thought of doing my bit by sharing really easy and simple means which come together in no time, but also add a lot of cheer to the mind in these tough times. Here is an easy coriander rice recipe that remains a favorite in these times and I thought I should share the joy with all of you too.
I honestly cannot emphasize enough on the brilliance of this simple recipe. Easy, local, economical and so delicious, this vegan coriander rice is such a great way to jazz up the regular white rice we have all been eating these days. It has so much flavour and freshness and uses just a handful of ingredients that are mostly available in Indian households. If you want to add some extra comfort to your meals, I would urge you to try this recipe.
The best part about this coriander rice is how you can use all the coriander lying in your house in one go, without wasting the stems. The maximum flavour comes from those stems so never ever throw them away while searching for the leaves. Spicy, sweet, tangy and filling, this rice can be made in big batches and served as a great side dish. I really hope you try it soon and love it as much as I do. You can also add some mint to this if you have or use a mixture of mint and coriander.
Hope you try this recipe and love it as much as I do.
Preparation time – 15 minutes
Cook time – 15 minutes
Serves – 4
- 1 bunch fresh coriander leaves (about 60g)
- 2 green chillies
- 2 garlic cloves
- 3 tbsp olive oil
- Salt to taste
- 1 large onion, finely chopped
- 2 tbsp vegetable oil
- Juice of half a lemon
- 1 tbsp sugar
- 5 tbsp water
- 5 cups cooked white rice
- Clean and pat dry the fresh coriander. Cut it just above the tip of the roots. We will use the stems and leaves to make the chutney.
- In a grinder, pack in the coriander, garlic, salt, chillies, olive oil and water. Grind to form a smooth paste. Set aside.
- Heat vegetable oil in a pan. Add the onion. Saute till they turn brown and translucent.
- Add the cooked white rice and gently mix on low heat.
- Season the rice with salt. Mix well in low heat.
- Once the rice seperate from each other, add the coriander chutney to it. Mix gently. Keep the flame on low at all times.
- Mix till everything combines well. Check for salt and sugar, add more if you desire as per your taste.
- Serve hot!