Corianderrice Recipes

CORIANDER RICE

Steps:

• Bring 3 quarts water to a boil in a heavy pot.
• Rinse the rice in several changes of cold water until the water runs clear. Drain well.
• Add the rinsed rice to the boiling water and cook, uncovered, stirring occasionally, 5 minutes from the time the water returns to a boil.
• Drain the parboiled rice well and clean and dry the pot.
• Add the butter to the pot and cook over low heat until melted.
• Stir in the coriander seeds and pepper.
• Add the parboiled rice to the pot, making a mound in the center.
• Use the handle of a cooking utensil to make 5 or 6 holes in the rice, all the way to the bottom of the pot.
• Lay the lemon zest over the top of the rice.
• Cover the pot with a kitchen towel and a lid, folding the edges of the towel up over the lid (to keep the towel from burning).
• Cook rice over low heat, undisturbed, until the rice is tender and a crust has formed on the bottom of the pot, about 30 to 35 minutes.
• Remove the pot from the heat and let rice stand, tightly covered and undisturbed, for 30 minutes.
• Spoon the loose rice onto a serving platter and garnish with the lemon zest.
• Season with salt to taste.
• Break up the crust and scatter it over the rice. Serve warm.

CORIANDER RICE

Steps:

• In a saucepan with a tight-fitting lid bring broth to a boil with salt, oil, and garlic.
• Stir in rice and cook, covered, over low heat 20-30 minutes, or until water is absorbed and rice is tender.
• Fluff rice with a fork and toss with coriander and salt and pepper to taste.

CORIANDER RICE

Steps:

• Heat oil in heavy large pot over medium heat. Add shallots and sauté until tender and golden brown, about 12 minutes. Add coriander and turmeric and stir 1 minute. Add rice and stir until coated. Add broth and salt; bring to simmer. Cover; reduce heat to low. Cook until rice is tender and liquid is absorbed, about 20 minutes. Stir in parsley. Transfer to platter and serve.

CORIANDER RICE

Steps:

• In a saucepan with a tight-fitting lid bring water to a boil with salt, oil, and garlic. Stir in rice and cook, covered, over low heat 20 minutes, or until water is absorbed and rice is tender. Fluff rice with a fork and toss with coriander and salt and pepper to taste.

FRAGRANT BIRYANI WITH CORIANDER COD

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the onions, oil and ginger in a frying pan over a medium heat. Add 100ml water then cover, bring to a simmer and cook for 10 mins. Take off the lid, add the chillies and 1 tsp bouillon, then cook for 10 mins more - the water should evaporate.
• Meanwhile, tip the rice into a saucepan, cover with 500ml cold water and stir in 1 tsp of the cumin seeds, the cinnamon, ground cardamom and the remaining 1 tsp bouillon. Bring to the boil, cover and simmer for 20-25 mins until the rice is cooked and the water absorbed.
• Tip the onion mixture into a bowl and set aside. Put the spinach in the frying pan with the remaining ½ tsp cumin seeds and cook until the spinach has just wilted. Tip 1 tbsp of the onion mixture into a bowl with 1 tbsp of the yogurt and set aside. Tip half the cooked rice into an ovenproof pan that has a lid. Top with the wilted spinach, then half the remaining onion mixture. Next, stir the peas into the remaining rice, then spread this over in a layer, followed by the rest of the onion mixture, then the rest of the yogurt. Cover and bake for 15 mins.
• Meanwhile, stir the coriander into the onion and yogurt mixture that was set aside in step 3 along with the lemon juice and 1 tbsp water. Blitz until smooth with a hand blender, then use this to coat the cod. After the biryani has been cooking for 15 mins, lay the cod on top along with the marinade. Cover and bake for another 15-18 mins until the fish flakes. Serve half topped with more coriander and chill the rest for another day. Will keep chilled for up to two days. Reheat in the microwave until piping hot.