Coriander Rice and Vegetable Korma
Posted On Wednesday, November 08, 2006 at at 11/08/2006 02:26:00 PM by Nav
A few months ago, a friend M invited us for dinner. She had made Gobi parathas, Coriander Rice and Curd Vermicelli. Ummm.. Appetising..! Everything was amazing and we simply loved and got hooked to the coriander rice. Ever since then, I have been meaning to make it, but either it was missing coriander at home or lack of the right combination. This weekend, we were tentatively expecting some friends on Saturday for lunch. There was a huge bunch of coriander in my fridge, neatly tucked in a rounded container between layers of kitchen towels.
On a side note, I had bought this coriander from the Punjabi store, two weeks ago. They sell 4 bunches of greens for £1, consider it as bargain, since the greens or herbs (esp. coriander) we get in Tesco or ASDA are totally bereft of flavour and also comparatively expensive. So every time, we make a trip to this store, which is 20 miles away from where we live, I stack up at least 2 bunches of coriander and 2 bunches of any other greens such as methi (fenugreek) or Palak (spinach).
On a side note, I had bought this coriander from the Punjabi store, two weeks ago. They sell 4 bunches of greens for £1, consider it as bargain, since the greens or herbs (esp. coriander) we get in Tesco or ASDA are totally bereft of flavour and also comparatively expensive. So every time, we make a trip to this store, which is 20 miles away from where we live, I stack up at least 2 bunches of coriander and 2 bunches of any other greens such as methi (fenugreek) or Palak (spinach).
The freshness and lush-green richness of the coriander always mesmerizes me, it is a feast for most of my senses – pleasant to the eye, wonderful smell and comfortable taste.
Anyway, here goes the recipe of the Coriander Rice, followed by Vegetable Korma, which goes very well with the Coriander Rice, and also Palappams..
For the Coriander Rice:
Rice – 3 cups
1 bunch coriander
1 inch Ginger
5-6 Green chillies
Onions - 2
Beans – ½ cup (Optional)
Peas – ½ cup (Optional)
The Spices:
Cloves -3
Bay leaf - 2
Cardamom - 3
Cinnamon – ½ inch
Boil the rice in flowery consistency (you know what I mean!) and keep it aside.
Grind to a smooth paste the coriander, green chillies and ginger. It is absolutely fine, if the paste turns out to be a bit watery.
Take a good-sized pan, heat it enough before you put the ghee, and temper the above-mentioned spices.
Add the onions, sauté until translucent, toss in the beans and peas if you are using. (I did not add beans and peas as my side dish was vegetable korma, which already had a plenty of these)
Mix in the coriander-ginger-chilli paste and sauté well until the raw smell escapes
Add the boiled rice and mix thoroughly but carefully so that you are mixing the gravy well with the rice, without mashing away the rice grains.
Garnish with ghee-roasted cashew nuts.
For the Vegetable Korma:
Boil the following vegetables with turmeric (1/2 tsp) and salt (to taste)
Potato – 1 big
Carrot – 1
Beans – 1 cup
Peas – ½ cup
Cauliflower – 1 cup
Grind coarsely:
Garlic – 3 or 4 cloves
Ginger – 1 inch
Green Chillies – 3 or 4
Grind to a paste:
Coconut (fresh) – ¾ cup
Cumin Seeds – 1 tsp
The Spices:
Cloves -3
Cardamom - 3
Cinnamon – ½ inch
Rest of the ingredients:
Onions – 2 (cut into small cubes)
Tomato Puree (1 tbsp) OR Tomatoes (2)
Coriander Powder – 2 tsp
Red chilli powder – 1 tsp
Garam masala – ½ tsp
Salt (to taste)
Coriander (to garnish)
Heat oil in a deep-bottomed vessel; add the spices, then the onions. Sauté until the onions just start turning brown
Add the ginger-garlic-chilli paste, sauté until the raw aroma leaves.
Add the tomatoes or the puree and sauté until oil starts to come out.
Add the boiled vegetables, mix well and add the coriander powder, red chilli powder, garam masala and salt
Keep for a few minutes and add in the coconut-cumin paste. Add water if needed for the gravy consistency, cover and cook for just a few minutes.
Switch off and garnish with fresh coriander.
Source of the Recipes: Coriander Rice - Friend M
Vegetable Korma - MIL
Both rice and pulav look good. The green color is so attractive.
What a beautiful combo, Nav! You are creative. I mght cook these our sunday lunch! Thanks:))
Coriander rice looks delicious.. Easy to make too. This is gong on my "to-make" list.
Hi nav,
I make green pulao with coriander+dill+green chillies+green peas...
will post the recipe soon...
Gr8 job nav...keep pouring new recipes:)
cheers
supriya
RP! Thanks for coming by. Am glad you like the recipes.. Yeah, green is very pleasant :)
Thankyou Asha :) "blush" Please try and let me know, how it turns out.
Thanks Pavani! Yeah it is very easy.. Do make it and let me know :)
Supriya! That is an interesting combination, have never tried Dill, will do next time. Thanks for sharing that :)
Cheers,
Nav
Tell me about supermarket rip offs! What about the masalas they sell in tiny jars and the 69p packs of little herbs?
I'm thinking of doing an auntyji and bringing a whole sack full of masalas back from India in winter...
Coriander rice looks yum...
Mallika,
You are so right! Those 69p packet herbs are sure a rip-off. I usually tend to buy most of the spices from the Punjabi store whenever we make a trip there. Will you be able to bring everything from India, do you not get almost everything in the Indian Stores around your area ? Or were you talking about things like home-made spice powders ? Anyways, Thanks for stopping by :)
Nav
I tried this rice twice. But added few leaves of mint .Tasted excellent.Thanks for sharing .
First time I added because I was slightly short of kothimeera for the amount of rice I cooked /.. so added mint. Then I figured I liked the asted.So next time I made even though I had sufficient cilantro , I still added just a few mint.. simply superb.
Thanks again for sharing this wondeful recipe.
the rice looks so greeny and healthy. nice recipes.
Nav, I've got loads of coriander - I guess this is a recipe I'd better try soon :)
Wishing peace, health, and happiness in 2007 and always. Happy New year to you and your family !
Hi Nav, Hope all is well. Its been a while you posted. I tagged you for 'three things meme'. Please check my blog for more details. Thanks.
Hey Nav,
Whare are you? Just wondering if everything is fine!
Do blog when you get a chance
Cheers
Latha
Corrainder pulao looks greenish and very fresh to eat. The recipe is so much similar to the recipe I usually try at home:
http://www.indusladies.com/forums/4245-post35.html
Nice to hear someone say so much about themselves with such crystal clear clarity. The way you have written shows focus and amazing clarity.The coriander rice looks great and just the right shade of green! I think Coriander Rice is one of the most flavoursome of rice dsihes. We generally enjoy that with a thayir pachchadi, but your recipe with Kurma looks like a must-try.
I've been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit
Cheers,
Melissa
melissa@foodista.com
Editor and Community Developer
Foodista.com -- The Cooking Encyclopedia Everyone Can Edit
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