Coriander Fried Rice
Fresh coriander gives this quick fried rice a bright, herby lift, while green chili, garlic, and whole spices keep it warm and savory. It makes a fragrant small rice dish that pairs well with raita, curry, or a dry sabzi.
For 4 servings
- prep · ~20 min
Soak the rice and get the coriander ready.
1.Rinse the basmati rice well until the water runs mostly clear.2.Soak the rice in fresh water for 20 minutes, then drain.3.Wash the coriander leaves well and shake off extra water.4.Roughly chop the green chili, garlic, and ginger.TIPDraining the soaked rice well helps the grains stay separate while boiling. - mix · ~3 min
Make the coriander paste.
Blend the coriander leaves, green chili, garlic, ginger, lemon juice, and 1 pinch salt to a smooth paste. Add just 1 to 2 tbsp water only if needed to help it move.
- boil · ~10 min
Boil the rice until just cooked.
Bring 5 cups water to a boil and add 1 pinch salt. Add the drained rice and cook until the grains are just tender but still separate, about 6 to 8 minutes. Drain fully and spread the rice on a plate to cool slightly.
TIPDo not overcook the rice here, or it will break when stir-fried. - saute · ~5 min
Cook the whole spices and onion.
1.Heat oil in a wide pan over medium heat.2.Add cumin seeds, bay leaf, and cloves and cook until fragrant, about 30 seconds.3.Add the sliced onion and sauté until soft and light golden, 3 to 4 minutes. - other · ~3 min
Cook the coriander paste.
Add the coriander paste to the pan and cook on medium-low heat for 2 to 3 minutes until the raw smell fades and the oil lightly coats the mixture.
TIPKeep the heat moderate so the paste stays green and does not turn bitter. - assemble · ~3 min
Fold in the rice and finish the dish.
Add the cooked rice and remaining pinch of salt. Gently toss until every grain is coated with the coriander mixture and heated through, about 2 to 3 minutes.
- serve
Serve the coriander fried rice hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the boiled rice completely and spread it out before frying so the grains stay separate and do not turn mushy.
- 2Blend the coriander with as little water as possible; a thick paste coats the rice better and keeps the flavour concentrated.
- 3Cook the coriander paste only until the raw smell disappears; overcooking dulls the bright green colour and fresh taste.
- 4Slice the onion thinly so it softens quickly and mixes evenly without weighing down the rice.
- 5Toss the rice gently with a flat spatula or fork to avoid breaking the basmati grains.
- 6If making ahead, cook and cool the rice earlier in the day, then stir-fry just before serving for the best texture.
Adapt it for your goals.
Vegan
As written, this dish is already vegan and works well as a light main with dal or a vegetable curry.
jainJain
Skip onion, garlic, and ginger; increase coriander and green chili slightly, and add a little lemon for brightness.
low oilLow-oil
Use less oil and cook the onions with a splash of water after the whole spices bloom; the rice will be lighter but still fragrant.
high proteinHigh-protein
Fold in pan-fried tofu, cooked green peas, or steamed edamame to make the rice more filling without changing the flavour profile too much.
Why this is on our healthy list.
Herb-Rich Freshness
A generous amount of coriander leaves adds fresh plant compounds and a bright herbal element to the dish.
Digestive Spice Base
Ginger, garlic, cumin, cloves, and bay leaf bring traditional warming spices that make the rice feel aromatic and balanced.
Lighter Rice Dish
Because the flavour comes from herbs, chilies, and whole spices rather than heavy sauces, the dish stays relatively light and clean-tasting.
Frequently asked questions
Yes. Cooled leftover basmati works very well; just skip the boiling step and add the rice directly when folding everything together.
