Coriander Rice

Coriander Rice is a fragrant and vibrant vegan Indian dish that combines fluffy basmati rice with fresh coriander and spices, creating a delightful medley of flavors. This dish is perfect as a side or a light main course, celebrating the freshness of herbs and the warmth of Indian spices.

Ingredients

• Basmati rice - 150 grams
• Fresh coriander leaves - 30 grams (1 cup, chopped)
• Onion - 1 medium (about 100 grams, finely chopped)
• Green chilies - 1 (slit lengthwise)
• Ginger - 1 teaspoon (grated)
• Cumin seeds - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Turmeric powder - 1/4 teaspoon
• Salt - 1 teaspoon (to taste)
• Vegetable oil - 2 tablespoons
• Water - 300 milliliters

Steps

1. Rinse the basmati rice under running water until the water runs clear, then soak it in water for about 15 minutes.
2. In a medium saucepan, heat the vegetable oil over medium heat. Add the cumin and mustard seeds and let them splutter.
3. Add the finely chopped onion and sauté until it becomes translucent and lightly golden.
4. Stir in the grated ginger and slit green chili, cooking for another minute until fragrant.
5. Add turmeric powder and salt, stirring well to combine.
6. Drain the soaked rice and add it to the saucepan, gently stirring to coat the rice with the spice mixture.
7. Pour in 300 milliliters of water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the rice is cooked and water is absorbed.
8. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
9. Fold in the chopped coriander leaves just before serving for a fresh burst of flavor.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 57 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and anti-inflammatory properties from coriander.
• Good source of carbohydrates for energy from basmati rice.

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