Ingredients

The following ingredients have 4 Servings
  • 1 cup Rice (Basmati rice if possible)
  • 2 cups Water
  • 1 Onion (quartered)
  • 1/2 cup Cilantro leaves (aka Coriander leaves)
  • 1/4 cup Water
  • 2 Tablespoon Olive Oil
  • 1 Teaspoon Brown Mustard Seeds (brown variety)
  • 1 Tablespoon Ginger + Garlic (*see Notes)
  • 1/2 Teaspoon Cumin ground (optional)
  • 1/2 Teaspoon Turmeric Ground
  • pinch Salt
  • Juice of one lime
  • Cilantro leaves (to garnish)

Instruction

  • Wash your rice well and cook it for about 12 minutes or until it's soft and cooked through. Refer to packet instructions. Strain the rice and keep aside once cooked.
  • Add the Cilantro leaves and onion quarters to the blender jar with the 50 milliliter Water and blend to a smooth paste. If you choose to add the mustard seeds, add to a pot the olive oil and mustard seeds. Carefully heat up and pop the mustard seeds. You need to keep the heat steady for about a minute so that the mustard seeds get "cooked" in that time. While doing that, the mustard seeds will pop up and emit a nutty flavor. Once you can get that nutty aroma, remove from the heat. At that point I always let it just cool for a minute before continuing the cooking of the paste.
  • Then take back to the heat and add the Ginger Garlic Paste, as an option Cumin Seed Powder and Turmeric Seed Powder. Stir fry the whole content for a minute and then add the green coriander paste which you prepared earlier.
  • Stir cook for about 4 minutes or until the paste is done. Season with salt. Take from the heat and let cool, then add at the end the lime juice and mix well before adding the cooked rice. Carefully mix the rice in so that everything is well combined, garnish with some chopped fresh clean coriander and serve hot.