Coriander Rice

          Coriander, also known as Cilantro or Chinese Parsley, is one of the most common herbs used in Indian cuisine. It's made into chutneys, dips, soups and also used very often to garnish a dish. It has a very fresh flavor, and like most herbs has some medicinal properties, a good antioxidant and is said to be effective in reducing the cholesterol and triglycerides levels. I made this simple rice with fresh coriander, requires very few ingredients and the cooking time is also very less. The rice had a fresh taste and would go well with any side dish or curry, try this out if you like the flavor of this wonderful herb..

Need To Have

• Basmati Rice - 1 cup
• Chopped Coriander - 2 cups
• Chana Dal - 2 tablespoons
• Grated Ginger - 1 tablespoon
• Green Chilly - 1 slit
• Cashews - 6 split into halves
• Cloves - 2
• Cumin Seeds - 1 teaspoon
• Garam Masala - 1/2 teaspoon
• Salt - to taste

Method
          Soak the basmati rice for 1/2 an hour and then cook it with a little oil and 2 + 1/4 cups water, let it cool. Also soak the chana dal for an hour.

          Heat some oil, add the cloves and the cumin seeds, once it starts sizzling add the cashew halves and the chana dal, saute till the cashews turn golden, then add the grated ginger, green chilly and the chopped coriander ( saving a handful for garnishing at the end).

          Saute till the leaves wilt down, for about 2 to 3 minutes, then mix in the salt and garam masala. Now add the cooked rice, mix well, switch off the heat and finally mix in the reserved handful of chopped coriander. Serve it warm with any curry and raitha.

Note
Cook the rice al dente, the best way is, when the water and rice starts boiling, reduce the heat and cover and cook till almost all the water is gone, then switch off and leave it undisturbed for about 1/2 an hour.
Can also add some grated coconut at the end.