Cilantro Rice is a very healthy and flavorful rice recipe and is easy to make. It is a good lunch and/or dinner recipe.
Basmati Rice – 1 cup (soaked for 30 minutes in water)
Water – 2 cups
Cilantro – 1 cup (tightly packed)
Green Chilli – 2
Ginger – 1 ½ inch long piece
Garlic Pods – 6
Ghee or Oil – 2 tbsp
Cashews – 12 (optional)
Cinnamon Stick – 2 pieces
Star Anise – 1
Whole Green Cardoman – 2
Black Cardoman – 1
Black Pepper – 10
Cloves – 4
Onion – 1 (sliced)
Green Chilli – 2 (sliced)
Capsicum – 1 (cut into small cubes)
Carrot, Potato, Green Peas – all cut into small pieces – 1 cup
Turmeric Powder – ¼ tsp
Lemon Juice – 1 tsp
Salt to taste
Soak Rice in water for 30 minutes, Strain the water and keep the Rice aside.
Grind all the items under “To Grind” column to a fine paste. Keep aside.
Heat the Ghee or Oil in a pressure cooker. Fry Cashew Nuts to golden brown. Transfer to a small plate.
Add Cinnamon, Cloves, Star Anise, Green and Black Cardoman and Pepper to the pan. Stir for a minute in low flame.
Add the slit Onions and the Green Chilli. Sauté till the Onion become translucent.
Add mixed vegetables except Capsicum.
Add Salt and Turmeric Powder. Cover and simmer for 4 to 5 minutes in low flame.
Add the Capsicum now and the Cilantro paste. Sauté it for a couple of minutes in medium flame.
Add the soaked Rice and stir for 4 to 5 minutes.
Add 2 cups of water. Adjust Salt. Simmer for 2 to 3 minutes.
Add Lemon Juice and fried Cashew Nuts. Pressure cook for one whistle. Switch off the flame.
Open the lid when the pressure releases on its own. Mix the rice gently with a fork without breaking the grain of the rice.
Serve hot with Raita, Papad or Pickle.
You can add French Beans, Cauliflower and Broccoli also to this recipe.