Best 9 Coriander Rice Recipes

CORIANDER-CRUSTED HALIBUT WITH RICE NOODLES AND GINGER BROTH

Steps:

• For the Coriander Crusted Halibut With Rice Noodles And Ginger Broth: Preheat an oven to 450 degrees. Place the coriander on a small plate. Season the halibut on both sides with salt and dredge the top only with the coriander. In a hot saute pan coated with oil, sear the top first until brown and fragrant. Flip and place pan in oven for 8 to10 minutes or until the fish in flaky and hot in the middle. Concurrently, in a hot saucepan, coat lightly with oil and saute the ginger and leeks until soft, about 4 minutes. Deglaze with fish sauce and add stock. Bring to a simmer and reduce by 20 percent. Check for seasoning then add lime juice and cilantro. Right before serving, add the soft rice noodles. Bring to temperature then serve.
• PLATING In large, warm pasta bowls, ladle the broth, leeks and noodles. Make a small pile in the middle with the mixture and top with halibut. Garnish with cilantro sprigs.
• Wine Suggestion: Lenswood Sauvignon Blanc, Australia

PERUVIAN STYLE CORIANDER RICE WITH PEAS

Steps:

• In a large heavy skillet or saute pan with a tight lid (can be non-stick), sprayed with oil, saute the onion, bell peppers, hot peppers, and garlic until the onion begins to brown a bit. Add water a tablespoon at a time to keep them from sticking, as needed.
• Add the cilantro, coriander, and cumin, and stir-fry for a minute.
• Add the raw rice and stir-fry briefly.
• Pour in the beer and the hot water with the bouillon, and the peas, with pepper to taste, plus your Protein choice and any Optional addition you might be using.
• Bring to a boil, cover and cook for 15-20 minutes(longer for whole wheat basmati-about 45 mins), or until the rice is done.
• Toss ingredients and taste for salt and pepper.

BASMATI RICE WITH CASHEWS, PEAS AND FRESH CORIANDER

Steps:

• In a small pan over a medium heat, bring the water to the boil; add the salt and turmeric; reduce to a simmer and cover tightly.
• In a larger - preferably heavy-based - pan, over a medium heat, heat the ghee or oil; add the yellow asafetida powder and chopped onion and stir to combine for 1-2 minutes, add the rice and sauté for about 2 minutes, or until the rice becomes whitish in colour.
• Carefully pour the simmering water into the pan containing the rice, stir briefly, and if the peas you are using are fresh, add them now; increase the heat so that the water is again boiling, then reduce to a very low heat and cover the pan with a tight-fitting lid.
• Simmer the rice for 15-20 minutes or until the water has been absorbed by the rice and the rice is tender and flaky; if you are using frozen peas, add them 5 minutes before the end of this stage of the cooking; stir through the rice quickly, and replace the lid as soon as you can.
• Remove the pan from the heat and leave it covered and undisturbed for 5 minutes to allow the grains to firm up.
• Fold in the cashews, chopped baby spinach leaves and chopped coriander leaves, and stir well to combine the ingredients.
• Serve hot, garnished with the remaining herbs.
• NOTES: (i) I have suggested adding the chopped baby spinach leaves in step six, as baby spinach leaves wilt very quickly once they come into contact with something like hot rice. If you would like your spinach leaves not just wilted but cooked, add them when adding the frozen peas towards the end of the cooking time in step four. (ii) The Zaar Kitchen Dictionary suggests that either garlic powder or onion powder are suitable substitutions for yellow asafetida powder.

CORIANDER RICE

Steps:

• In a saucepan with a tight-fitting lid bring broth to a boil with salt, oil, and garlic.
• Stir in rice and cook, covered, over low heat 20-30 minutes, or until water is absorbed and rice is tender.
• Fluff rice with a fork and toss with coriander and salt and pepper to taste.

CORIANDER RICE

Steps:

• In a saucepan with a tight-fitting lid bring water to a boil with salt, oil, and garlic. Stir in rice and cook, covered, over low heat 20 minutes, or until water is absorbed and rice is tender. Fluff rice with a fork and toss with coriander and salt and pepper to taste.

INDIAN SPICED FISH WITH CORIANDER RICE

Steps:

• Combine ground coriander, garam masala, chilli powder and flour on a large plate and season with salt and pepper.
• Dust fish in flour mixture to coat both sides, shaking of excess.
• Heat oil in a large frying pan over moderately high heat and add fish skin side down and cook for 2-3 3 minutes each side or until just cooked (timing will depend on thickness of fish) and drain on paper towels.
• Meanwhile cook broccoli and peas in a medium saucepan of boiling water until just tender and then drain.
• Add vegetables and coriander to the rice and season with salt and pepper.
• Serve fish with rice mixture.

CORIANDER RICE

Steps:

• Bring 3 quarts water to a boil in a heavy pot.
• Rinse the rice in several changes of cold water until the water runs clear. Drain well.
• Add the rinsed rice to the boiling water and cook, uncovered, stirring occasionally, 5 minutes from the time the water returns to a boil.
• Drain the parboiled rice well and clean and dry the pot.
• Add the butter to the pot and cook over low heat until melted.
• Stir in the coriander seeds and pepper.
• Add the parboiled rice to the pot, making a mound in the center.
• Use the handle of a cooking utensil to make 5 or 6 holes in the rice, all the way to the bottom of the pot.
• Lay the lemon zest over the top of the rice.
• Cover the pot with a kitchen towel and a lid, folding the edges of the towel up over the lid (to keep the towel from burning).
• Cook rice over low heat, undisturbed, until the rice is tender and a crust has formed on the bottom of the pot, about 30 to 35 minutes.
• Remove the pot from the heat and let rice stand, tightly covered and undisturbed, for 30 minutes.
• Spoon the loose rice onto a serving platter and garnish with the lemon zest.
• Season with salt to taste.
• Break up the crust and scatter it over the rice. Serve warm.

RICE WITH GINGER AND CORIANDER

Steps:

• Heat water and stock in a medium saucepan over medium high heat.
• Stir in rice and bring to boil.
• Reduce heat to low.
• Cover and simmer for 20- 25 minutes or until rice is tender and liquid is absorbed.
• While rice is cooking, heat oil in a wok over high heat and add garlic, ginger, shallots and chilli pepper.
• Stir fry 30 seconds or until fragrant.
• Remove from heat.
• Fluff rice with a fork and stir into ginger mix, adding coriander.

CARDAMOM-CORIANDER RICE

Steps:

• Melt the butter in a saucepan over medium low heat. Add the rice, cardamon parts, and cayenne pepper. Cook for 6 to 7 minutes, stirring constantly. Watch carefully so that the rice does not stick or burn.
• Stir in three-and-a-fourth cups water and the salt. Bring the water to the boil, then cover the pan tightly and cook over very low heat for about 20 minutes, or until the grains are just tender.
• Remove the pan from the heat and let the rice rest, covered, for five to 10 minutes. Sprinkle the chopped coriander or parsley over the rice and serve.