Monday, April 23, 2012

Kothamalli/Cilantro Rice

Mixed variety rice has always been one of my favorites..I used to exchange my lunch sometimes with one of my buddies in college and her mom makes the best variety rice I've ever tasted! Today my trial was with cilantro as I got a bunch of it from Devon Street over the weekend.

2 cups Basmati Rice
3 cups Water
2 medium Onions
2 Cinnamon sticks
4 Cloves
2 Star Anise
2 Bay leaves
1/2 Tbsp Coriander powder
1 tsp Turmeric powder
2 Tbsp Lemon juice
2 Tbsps Ghee
2 Tbsp Oil

To Grind:
2 cups Cilantro, packed
4 Cashews
8 Green Chillies
1 Tbsp Ginger Garlic Paste
1/4 cup Coconut, shredded

  1. Soak the rice in water for 20-30 minutes. 
  2. Grind everything from the "To Grind" list into a fine paste without adding much water. You may add a few drops if needed. 
  3. Heat oil with ghee in a pressure cooker. Add cinnamon, cloves, anise, bay leaves and saute for a min.
  4. Add onions and saute until slightly golden. Add turmeric powder, corriander powder, the ground paste, salt and lemon juice and saute for 3-4 mins. 
  5. Add 3 cups of water and bring it to a boil.  Now add the soaked rice and cover and pressure cook for a whistle in medium flame.  
  6. Reduce the flame to low and let it cook for about 8-10 minutes and switch off.  Once the pressure goes off, remove the lid and mix gently without breaking the rice. 
Serve with raitha..