Coriander Rice
A vibrant and aromatic South Indian rice dish made with a fresh paste of coriander leaves, green chilies, and spices. It's a quick, flavorful meal perfect for lunchboxes or a light dinner.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Coriander Paste
- b.In a blender, combine the tightly packed coriander leaves, green chilies, ginger, and garlic.
- c.Blend into a smooth paste. Add 1-2 tablespoons of water only if necessary to aid grinding, but keep the paste thick.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat sesame oil in a large pan or kadai over medium heat.
- c.Add the mustard seeds and allow them to splutter, which takes about 30 seconds.
- d.Add the urad dal, chana dal, and cashews. Sauté for 1-2 minutes, stirring continuously until the dals turn golden brown and the cashews are lightly toasted.
- e.Add the hing and curry leaves, and sauté for another 10-15 seconds until the curry leaves are crisp and fragrant.
- 3
Step 3
- a.Sauté Aromatics and Cook the Paste
- b.Add the finely chopped onion to the pan and sauté for 3-4 minutes until they become soft and translucent.
- c.Add the prepared coriander paste and turmeric powder.
- d.Cook on low-medium heat for 5-7 minutes, stirring occasionally, until the raw aroma disappears and you see oil beginning to separate from the edges of the paste.
- 4
Step 4
- a.Combine with Rice
- b.Reduce the heat to low. Add the cooked and cooled rice along with salt to the pan.
- c.Gently mix everything together with a spatula or fork, ensuring not to break or mash the rice grains. Continue mixing until the green paste evenly coats every grain of rice.
- d.Cover the pan and let it cook on low heat for 2-3 minutes to allow the flavors to meld together.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Drizzle the fresh lemon juice over the rice and give it one final, gentle mix.
- c.Serve the Coriander Rice hot, garnished with a few extra coriander leaves, alongside raita, papad, or a simple vegetable stir-fry.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cooled or day-old rice for the best non-sticky texture. Spreading freshly cooked rice on a plate helps it cool faster.
- 2Don't overcook the coriander paste, as it can lose its vibrant green color and fresh flavor.
- 3For extra crunch, you can add a handful of roasted peanuts along with the cashews.
- 4To make it a complete meal, add some boiled vegetables like peas, carrots, or corn along with the rice.
- 5For a richer flavor, you can use ghee instead of oil for the tempering.
Adapt it for your goals.
Nut-Free Version
Omit the cashews entirely or replace them with toasted sunflower or pumpkin seeds for a similar crunch.
With CoconutWith Coconut
Add 2-3 tablespoons of freshly grated coconut along with the coriander leaves when making the paste for a richer, coastal South Indian flavor.
Protein RichProtein-Rich
Stir in crumbled paneer, tofu, or boiled chickpeas at the end for a more substantial and protein-packed meal.
Minty TwistMinty Twist
Add a handful of fresh mint leaves (pudina) along with the coriander for a refreshing flavor variation, creating a 'Green Rice' or 'Hariyali Pulao' effect.
Why this is on our healthy list.
Rich in Antioxidants
Coriander leaves are a powerhouse of antioxidants like Vitamin C, Vitamin A, and quercetin, which help fight free radical damage in the body.
Aids Digestion
Ingredients like ginger, asafoetida (hing), and coriander are known in traditional medicine to stimulate digestive enzymes, promoting better gut health and reducing bloating.
Good Source of Micronutrients
This dish provides essential micronutrients from its various ingredients, including iron from lentils, Vitamin K from coriander, and healthy fats from cashews and sesame oil.
Boosts Immunity
The combination of garlic, ginger, turmeric, and lemon juice provides anti-inflammatory and antibacterial properties that can help strengthen the immune system.
Frequently asked questions
One serving (approximately 265g) of Coriander Rice contains around 350-400 calories. This can vary based on the type of rice and the amount of oil used.