Rice Varieties‎ > ‎

Corriander Rice (Kothamalli Rice)


Ingredients:

Cooked rice – 2 cups

Tempering:

Oil – 1 tablespoon

Cumin seeds -  1 teaspoon

Bay leaf – 1

Cloves – 4

Cinnamon – 1 inch piece

Grind to paste:

Coriander bunch – 1

Green chillies – 1 or 2

Garlic clove – 1 big

Yield: Serves 3 to 4

Method:

  1. Clean the coriander bunch under running water to remove dirt and fine sand.
  2. Roughly chop and grind to smooth paste along with green chillies and garlic.
  3. Heat oil in a deep pan, add items mentioned under tempering and fry till golden brown.
  4. Add the ground paste and fry for a few minutes until raw smell leaves.
  5. Add the cooked rice and mix well.
  6. Serve hot with papad or potato chips.

Print Recipe

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