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Indian Coriander Rice Recipe Video
|Garlic/Null||4 Clove (20 gm) (Null)|
|Fresh coriander/Null||1 Bunch (100 gm) (Null)|
|Green chilies/Null||6 (Null)|
|Grated coconut/Null||1 Cup (16 tbs) (Null)|
|Oil/Null||1 Tablespoon (Null)|
|Cumin seeds/Null||1 Teaspoon (Null)|
|Bay leaves/Null||2 (Null)|
|Peanuts/Null||2 Tablespoon (Null)|
|Chana dal/Null||1 Tablespoon (Null)|
|Dried red chilies/Null||4 (Null)|
|Urad dal/Null||1 Tablespoon (Null)|
|Onion/Null||1 , sliced (Null)|
|Basmati rice/Null||1 1⁄2 Cup (24 tbs) (Null)|
|Water/Null||3 Cup (48 tbs) (Null)|
Calories 966 Calories from Fat 275
% Daily Value*
Total Fat 32 g49.7%
Saturated Fat 14.5 g72.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 93.7 mg3.9%
Total Carbohydrates 148 g49.2%
Dietary Fiber 16.6 g66.5%
Sugars 9 g
Protein 24 g48.5%
Vitamin A 86.8% Vitamin C 172.6%
Calcium 20.5% Iron 38.3%
*Based on a 2000 Calorie diet
Mix garlic, green chillies, coriander leaves, coconut in a blender and grind to make smooth chutney kind of consistency.
Heat oil, add cumin seeds, bay leaf, dried red chillies, peanuts, split chana dal, mix well and cook to peanuts and dal gets light brown color.
Add urad dal and cook for 30 seconds.
Add sliced onion and saute till onions become soft and translucent.
Add coriander chutney, mix and cook for 3 to 4 minutes.
Add rice, mix well, add 3 cups of water, salt to taste, cover and cook on high heat for 5 minutes.
After 5 minutes cook for 10 minutes for on medium heat and again cook on low heat for another 10 mts.
Serve with raita, pickle, chutney and papad!