All of us have at least one of those cheat favourites we cannot do without. The labour of a whole week callously goes down the drain while munching hungrily on an order of French Fries or downing spoonfuls of a tempting chocolate cake. Warnings of well-meaning people about their health concerns, calorie count or even adverse effects fall on deaf ears, as we shrug them off and treat ourselves to another helping of it.
I’m not an advocate of dieting but on my cheat days, if I have to, I prefer to select the empty calories of my choice. I will gladly swap a roadside Pav Bhaji for a trip to Pizza Hut or enjoy some crispy Jalebis over a box of butter cookies. Moderation is the key and if we practice it well, I believe we’ll never have to sacrifice anything at all.
Rice is something most nutritionists and dieticians ask us to keep a strict check on or possibly omit completely from our plate. This is sacrilege for the likes of me because even though I’m a Marwari and rice isn’t our staple food, I love my pulao, biryani, fried rice and also the humble homemade daal-chawal (with dollops of ghee).
If you’ve read my earlier posts you’ve probably noticed that I used coriander leaves in almost all of them. Apart from their health benefits, coriander leaves can lend colour and taste to an otherwise bland preparation and I love using them generously in my cooking. So, combining my two food loves, today I’m sharing a rice recipe with you which has lots of coriander (and vegetables) in it.
Coriander Vegetable Rice
Basmati rice (soaked for 15 minutes) – 1 cup
Coriander leaves – 2 cups
Green chillies – 3-4 no
Ginger – Half inch
Garlic – 5-6 cloves
Mixed vegetables of your choice (roughly chopped) – 1 cup
(carrots, capsicum, green peas, potato, caluliflower, etc)
Onion (finely chopped) – 1 no
Cloves and black pepper– 8-10 each
Cinnamon stick – 1 inch
Bayleaf – 1 no
Hing (Asafoetida) – Quarter teaspoon
Oil – 2 tablespoons
Salt to taste
1. Grind coriander leaves in a grinder with green chillies, ginger and garlic. Add water as required until it has a smooth chutney-like texture.
2. Blanch the mixed vegetables in hot water for 5 minutes. Heat oil in a pan and when it is hot add the cloves, black pepper, cinnamon stick, bayleaf and hing.
3. After they splutter and change colour, add finely chopped onions and sauté till they turn translucent.
4. Add the mixed vegetables and sauté for 1-2 minutes, then add the coriander paste and sauté for another 1-2 minutes. The coriander paste must retain its lovely green colour.
5. Drain the water from the soaked rice and add it to the pan mixture. Keep turning the rice in the pan gently so it doesn’t break and also mixes up nicely in it.
6. Sauté till the rice grains looks shiny and separated and is coated well with the coriander mixture. Add salt and water as required. Cover with a lid and let it cook for 10-15 minutes.
7. Your Coriander Rice is ready! Garnishing isn’t required, simply serve (and eat) it with a lot of love. 🙂
You can have it with Boondi or Pineapple Raita and papad, or just like that.
Hope you liked it and want to try it out.
What do you eat on your cheat days? Do let me know.
Alexa Rank on Sep 16, 2017
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