Cilantro Pulao/Coriander Rice

Coriander rice is spiced rice prepared with lots of freshcoriander. Cilantro is always my favorite herb. Coriander seed and cilantroleaves have many known health benefits and researchers are finding more everyday. It is one super-herb rich in anti-oxidants and is anti-bacterial. To learnmore about the benefits of cilantro please see this link
http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-coriander.html
We usually use coriander for garnish but in this recipe, coriander is the main ingredient. This rice is perfect for lunch boxes

Ingredients:

Basmati Rice                                                  - 2 cups

Water                                                              2 ½ cup

Potato                                                              2 no.

Chopped carrot                                            – 2tbsp

Green peas                                                       4 tbsp.

Salt to taste

For Grinding:

 Chopped Fresh Corianderleaves             1 1/2 cups

Chopped    mintleaves                               2tbsp (optional)

Green Chilies                                                  6no (adjust to your spice level)

Ginger Paste                                                  1tsp

Shredded coconut                                       ½ cup

Seasonings:

Ghee /oil                                                    4 tbsp.

Bay leaves                                                  1 no

Green Cardamom                                      2 no

Black Pepper                                                few

Cloves                                                           4 no

Cinnamon sticks                                         2 no

For Garnishing

Ghee                                                        1tsp

Fried Potato                                           - 4tbsp.

Method:

• Soak the basmati rice in water for an hour.  After an hour, drain it and keep aside.
• Peel the potato skin, and chop andboil it in the hot water. Drain the water and fry it in the oil. Keep aside.
• Saute the carrot and green peasin the oil and keep aside.           
• Wash and chop the coriander leaves.. In a pan, add theghee and once it becomes hot add the coriander leaves and green chilies. Sautéfor about 2 minutes until the raw smell disappears. Allow the mixture to coolcompletely.
• In a mixer, grind the coriander-chili mixture along withthe ginger paste, coconut and a little water.
• Add a pinch of salt and blend to fine consistency withoutadding any water. Keep aside.
• Heat ghee in a pan. Add bay leaves, green cardamoms,black cardamoms, cloves and peppercorns and sauté till fragrant.
• Now, add the pureed coriander-green chili- paste. Fryuntil the coriander paste changes color from bright green to light-green color.Take care not to burn/brown the masala paste.
• Now add the basmati rice in it and fry for two minutes.
• Put it in the rice cooker vessel, add hot water, andsalt. Cook it.
• When rice gets almost cooked adds the sautéed green peasand carrot pieces in it and cooks it.
• When rice is cooked add the fried potato pieces. Mix withfork, so that the rice retains its shape and does not get smashed.
• Transfer the rice to the Serving plate
• Serve hot with Raita and chips.