Kothimiri Annam (Coriander / Cilantro Rice)

Tips for making perfect!

Fresh coriander leaves are available in abundance especially during winters here in India.I am very fond of coriander and consider it as one of the versatile spices/herb and use it liberally.Posting a healthy tasty coriander rice dish which I often make during winters.

Coriander Rice

2 cups rice washed and soaked in water for half an hour and drained
big bunch of coriander washed and chopped
4 green chillis
4 tbsp grated fresh coconut
1″ ginger piece
6 garlic flakes
2 chopped tomatoes
whole spices (6 cloves,4 green cardamoms, 1″ pieces cinnamon-2,bay leaf)
2 tbsp ghee (clarified butter)

Heat 1 tsp oil in a frying dish and add the chopped coriander(kothimira)and green chillis and fry till rawness disappears approx 2 minutes.Remove from fire and cool.
Grind the fried coriander and green chillis along with coconut,ginger and garlic to a paste adding little water.
Heat 2 tbsp of ghee (clarified butter) in a kadia or cooking vessel and add the whole spices and fry for a few seconds.
Now add the ground coriander paste and fry for 3 minutes and then add the chopped tomatoes.Fry for another 2-3 minutes.

Now add the drained rice and mix well and fry for 2 minutes.Add salt.

Add 3 1/2 glasses of water and cook covered till done. Garnish with fried cashewnuts and chopped coriander.

Serve hot with raita(perugu pachadi). Raita is a yogurt based salad made with chopped onions ,tomatoes,green chillis, salt and coriander leaves.It is generally served with all flavoured rice dishes like biryanis and pulaos.

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