Today's Special: Coriander Rice
Imagine a steaming bowl of Coriander Rice, where each grain is infused with the vibrant, fresh essence of coriander and the warmth of aromatic spices. This dish is more than just a meal; it’s an experience that wraps you in its earthy embrace.
Ingredients:
- Oil - 5 tablespoons
- Bay leaves - 1
- Jeera (cumin seeds) - 1/2 teaspoon
- Peppercorns - 2
- Cloves (Lavanga) - 2
- Cardamom - 1 small piece
- Green Cardamom (Elachi) - 2 pods
- Big Onion - 1 cup (divided, 1/3 for grinding, 2/3 for frying, sliced straight)
- Carrot - 1 (chopped into small squares)
- Beans - 25 gm (sliced into small cylinders)
- Dried Red Chilies - 2
- Cashews - a handful
- Curry leaves - a few
- Lemon juice - a small squeeze
- Salt - to taste
For the Coriander Paste:
- Fresh coriander leaves - 1 cup (50 gm)
- Ginger - a small piece
- Garlic - 5 cloves
- Onion - a few slices
Instructions:
1. Preparation: Begin by soaking 2 cups of rice in water, allowing it to absorb and soften while you prepare the rest of the dish.
2. Grinding the Paste: In a blender, add the coriander leaves, ginger, garlic, and a few onion slices. Grind them into a smooth paste, inhaling the sharp, fresh aroma as it fills the air.
3. Sautéing the Spices: Heat a vessel on medium flame and pour in the oil. Add the bay leaf, jeera, peppercorns, cloves, and cardamom, letting them sizzle and pop, releasing their fragrant oils. The kitchen now smells like a cozy, aromatic haven.
4. Frying the Veggies: Toss in the sliced onions and sauté until they turn golden brown, adding a sprinkle of salt to draw out their sweetness. Follow with carrots and beans, giving them a good stir. The bright colors begin to dance in the oil, their natural flavors intensifying.
5. Adding the Coriander Paste: Pour in the freshly ground coriander paste, stirring well. The vibrant green hue merges with the golden spices, creating a beautiful blend of colors and aromas.
6. Mixing the Rice: Pour in water, then add the soaked rice. Stir gently, allowing the grains to absorb the fragrant blend. A sprinkle of chili powder goes in next, adding a hint of heat. Remember, we're using red chili powder here, but green chilies would work beautifully as well.
7. Seasoning: Adjust the salt to taste, ensuring every bite will be seasoned perfectly. Add a squeeze of fresh lemon juice for a zesty finish.
8. Cooking: Close the cooker vessel, and let the magic happen. As it cooks, the steam fills the kitchen with an irresistible aroma, making it hard to wait.
When the cooker is opened, the Coriander Rice is ready—fluffy, aromatic, and bursting with flavor. Serve it hot, and let each spoonful transport you to a place where taste and aroma come together in perfect harmony.
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