Tempered Rice With Coriander Leaves Recipes

TEMPERED RICE WITH CORIANDER LEAVES

Steps:

• De-stem the green chillies.
• Chop finely.
• Chop corriander leaves finely as well.
• Heat oil in a pan.
• Add mustard seeds, cumin seeds and curry leaves.
• Add chopped green chillies, turmeric powder and peanuts.
• Saute well.
• Add rice.
• Season and miz well.
• Serve hot garnished with chopped corriander leaves.

CORIANDER RICE

Steps:

• Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
• Bring 3 quarts water and salt to a boil in a 4- to 5-quart heavy pot, then add rice and cook, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain parboiled rice in a sieve. Clean and dry pot.
• Melt butter with coriander seeds and pepper in pot over low heat, stirring to combine, then sprinkle rice into pot, mounding it in center. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon and sprinkle rice with zest. Cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, 30 minutes.
• Discard zest (or save for garnish) and spoon loose rice onto a platter. Season rice with salt, then break crust into pieces and scatter over rice.