Recipes from an Indian kitchen with a focus on Andhra cuisine
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Wednesday, March 30, 2016
1 cup basmati rice, rinsed & soaked in water for 30 minutes
2 tbsp oil
2 to 3 cloves/lavang
½ inch cinnamon
1 briyani leaf
1 medium onion, thinly sliced
a pinch of turmeric powder
1 medium potato, peeled and chopped
⅓ green peas, fresh or frozen
1.5 cups water
salt as required
for the coriander paste:
½ cup chopped coriander leaves
2 to 3 green chilies, chopped
1 inch ginger
2 tbsp grated coconut
3 to 4 medium garlic, chopped
½ tsp cumin seeds
2 to 3 tbsp water for grinding
rinse and then soak rice in water for 30 minutes. then drain the water and keep the rice aside. prep the other ingredients when the rice is soaking.
preparing coriander paste:
take ½ cup chopped coriander leaves, 2 to 3 green chilies (chopped), ½ inch ginger (chopped ), 2 tbsp grated coconut, 3 to 4 medium garlic (chopped), ½ tsp cumin seeds
add 2 to 3 tbsp water and grind to a smooth paste. keep this green paste aside.
heat 2 tbsp oil in a pan. add the following whole spices - 2 to 3 cloves,briyani leaf and ½ inch cinnamon
saute till the spices become fragrant. takes few seconds.
add ⅓ cup thinly sliced onions. on a low to medium flame, stir and saute the onions till they become golden.
lower the flame and add the ground coriander-spices paste. add a pinch turmeric powder. stir very well.
add chopped 1 medium potato and ⅓ cup green peas. stir again.
then add the drained rice. stir gently and saute the rice for a minute.
add 1.5 cups water and salt. stir again. taste the stock and it should feel a bit salty.
cover and cook
on a medium flame.
serve coriander rice with a side raita or salad or a pickle.
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