Coriander Rice

Foodie.Rishika's picture

Apr. 16, 2013


Basmati rice 1/2 Kilogram
Garlic cloves 6
Ginger 1 Teaspoon , mince
Green chillies 2
Tomatoes 2 , finely chopped
Chilli powder 1 Teaspoon
Coriander powder 1 Teaspoon
Tumeric 1/4 Teaspoon
Coriander leaves 1/2 Cup (8 tbs) , chop
Water 1 Liter
Cashewnuts 4 Tablespoon , halved
Salt To Taste
Oil 2 Tablespoon



1. Grind the ginger, garlic and chillies together.

2. In a pan, heat oil and fry the ground up masala.

3. Add the coriander leaves ad fry for a few minutes.

4. Add tomatoes, chilii powder, coriander powder, tumeric and salt. Fry for 5 minutes.

5. Add water and bring to a boil. At this point, add in the rice. Cook until all the water has evaporated.

6. In a separate pan, fry the cashews in oil until golden. Add these to the rice and mix.


7. Plate and serve hot with curd.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 424Calories from Fat 89

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 82 mg3.42%

Total Carbohydrates 74 g24.7%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet