vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Coriander And Mint Rice

Khan Biryani

Khan Biryani

The Khan biryani is yet another elaborate and exotic rice delicacy made of marinated spic...

SUGAR CANE PAYASAM

Sugar Cane Payasam

Sugarcane kheer is a wonderful dish, rich in taste. Payasam is a traditional dessert fro...

Capsicum masala rice

Capsicum Masala Rice

Capsicum rice or Capsicum rice recipe -This is easy to make and flavorful dish is a simpl...

VEGETABLE KUNG PAO

Vegetable Kung Pao

simple way to make Indo Chinese Vegetable Kung Pao...

BEAN FRIED RICE

Bean Fried Rice

Bean fried rice is a rice recipe. It is highly nutritional and protein rich meal....

Turkey Biryani Roast

Turkey Biryani Roast

Turkey biryani roast is turkey stuffed with rice and cooked in the oven. In India, the ar...

Coriander And Mint Rice Recipe, CHAWAL, How To Make Coriander And Mint Rice Recipe

Coriander Mint rice, the paste is cooked and mixed with steamed rice, the paste add flavour of mint to the rice. Serve with raita of your choice.

Coriander leaves are known as Cilantro and also called dhania patta, kotmir, kothamalli or kothmira in various Indian languages. being fresh greens, a number of dishes can be prepared letting out its natural green color to the dish. It is widely used throughout Asia, India, North Africa and in Latin America where it is an integral ingredient in fresh salsas and sauces.

Using the freshly ground coriander seeds, as the mildness ma... Read More..

About Recipe

Biyyam, Pachaarisi, Atap chawal

How to make CORIANDER AND MINT RICE

(15 ratings)
4 reviews so far
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
CORIANDER AND MINT RICE
Author : Vahchef
Main Ingredient : Rice
Servings : 2 persons
Published date : March 03, 2018


Ingredients used in CORIANDER AND MINT RICE
• Ghee - 1 tea spoon.
• Ginger(finely chopped) - 1 tea spoon.
• Green chillies(chopped) - 1/2 tea spoon.
• Coriander leaves(finely chopped) - 1/2 cup.
• Mint leaves(finely chopped) - 1/2 cup.
• Onions(finely chopped) - 1/2 cup.
• Cooked rice - 1 cup.
• Salt - to taste.
• Bitter gourd powder - 1 tea spoon.
• Spring onion(chopped) - 1/4 cup.
Method:
  • Heat ghee in a pan and add ginger, green chillies, coriander leaves, mint leaves and saute it.
  • To it add onions and saute it, later cooked rice, salt and saute it.
  • Switch off flame, add bitter gourd powder and mix nicely.

Now coriander and mint rice is ready to serve.






Cooking with images Tandool, Akki





Articles


Coriander leaves are known as Cilantro and also called dhania patta, kotmir, kothamalli or kothmira in various Indian languages. being fresh greens, a number of dishes can be prepared letting out its natural green color to the dish. It is widely used throughout Asia, India, North Africa and in Latin America where it is an integral ingredient in fresh salsas and sauces.

Using the freshly ground coriander seeds, as the mildness may prevent it from overwhelming the dish. It mixes properly with garlic, chilies, seasoning chicken and important ingredient for spice meat recipes in the Caribbean and curries in Asian delicacies. It's also found in preparing veggie curries or soups. From Mexican food to south Eastern Asia, the coriander leaves are most in-demand savory herbs around the World because of its exclusive fragrance, strong and sour taste.

 Without cilantro leaves, the most popular Indian thin soup popularly known as rasam will not taste good. The powerful aromas of coriander could also help to reduce the aroma of meat, and boost the aromas of the soup. They perform a crucial role in Indian foods.

The fresh coriander leaves are essential ingredients for a lot of the South Asian dishes such as the chutneys, garnish on cooked food as dal and curries to boost the flavor using its aroma. They are usually put into the recipe instantly prior to serving. The coriander leaves are found in huge amounts in Indian and Central Asian quality recipes and they are cooked till the taste reduces. Fresh cilantro leaves together with mint leaves are found in making Biryani masala that improves the tastes and flavor. Cilantro, like numerous spices, consists of anti-oxidants, which can hold off or prevent the rotting of the food seasoned with this spice.

Coriander seeds have to be harvested prior they fall off the plant. The seeds are very small and will also be loosened on the stem when ripe. The seeds are the best used immediately but sometimes be kept in a tightly sealed jar. Coriander should be ground in the spice grinder or mortar and grate to be used in cooking.   The ground seed is frequently seen in curry. It's also found in soups, stews, baked products, sweets and also as a rub on meats. Coriander seed is a spice in garam masala and Indian gravies which normally utilize the ground seeds in large quantities along with cumin, in the role of a thickener in the blend known as dhana jeera

 

Benefit:

Coriander has been utilized as the remedy of stomach problems, nausea, fevers, measles, colds, and hernias. coriander leaves are packed with minerals and vitamins with a lot more advantage of dietary fiber. It enhances digestive function and aids gastric problems. Cilantro seed oil is utilized in the pharmaceutical drug industry to hide the annoying flavor of numerous medicines. Cilantro is full of vitamins and minerals A, B, and C. Since it consists of hardly any calories, it is a preferred herb of dieters.



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Reddylion Posted on Mon Aug 24 2015

yummy .?

Reply 0 - Replies
profile image

Saritha Reddy Posted on Tue Sep 29 2015

Can you post the recipe for karela powder?

Reply 0 - Replies
profile image

udaya udaya25 Posted on Mon Jan 25 2016

wow so yammmmmyyyy we did this lunch in uae right now it was so wonderful thanks sister?

Reply 0 - Replies
profile image

vinay p Posted on Tue Mar 08 2016

so yummy....?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter