Indian
Total Time
40 mins
4
– 1 ½ cups Basmati Rice – 1 medium bunch Cilantro/coriander leaves – 4 or 5 Green chilies – 1 inch piece Ginger – 2 tablespoon Coconut Grated – 2 tablespoon Oil/ghee – 1 tablespoon Mustard seeds – 1 tablespoon Cumin seeds – 2 tablespoon Ullutham paruppu / Urad dal – 2 tablespoon Kadalai paruppu / chana dal – ¼ tablespoon Asafetida – to taste Salt
– Wash and soak the Basmati rice for about 15 minutes. – Grind together the cilantro, green chilies, ginger, and coconut adding very little water into a smooth paste. I used about 4 green chilies and it was quite mild. Adjust the green chilies based on your spice level. In a heavy bottom pan, heat the oil or ghee. I used a combination of both. Add the mustard seeds and the cumin seeds and let them crackle. Now add the urad dal and the chana dal along with asafetida and let it fry for about 15 seconds.
– Add the ground cilantro paste to the pan and mix well. Add salt needed and let the cilantro mixture cook. – Let the mixture cook. It will start to leave the sides of the pan. – Drain the soaked rice and add it to the masala. Mix well and fry for about 2 to 3 minutes, stirring gently.
– Add the water needed to cook the rice. I used about 3 cups of water. – Let the cilantro rice come to a boil and then simmer the heat and cover the pan. Once the rice cooks and all the water is absorbed, fluff the rice with a fork. Serve warm with chips or raita.