We are never get tired of eating rice. Rice in various forms starting from simple plain boiled rice with kadhi or rajma to a varied form like zeera rice, mixed veg pulao, biryani, spinach rice, khichdi, fried rice to name a few.
Though mixed veg pulao is the most commonly made rice in my family, another form of rice that we all love to have is coriander rice. I mostly make this rice in winters, when fresh coriander is in abundance. We can make coriander rice from scratch or if you have some leftover rice, that’s the tastiest way to utilise them.
My today’s recipe that I’m also sending in blogging marathon under my this week’s theme rice dishes, is coriander rice. I’m making this rice from leftover rice.
Coriander paste/chutney is generally added to the rice to make coriander rice. But I use chopped coriander because my kids don’t like completely green rice that are obtained by adding paste of coriander. To make my coriander rice spicy and tangy, I use green chili and lemon juice. I add some carrots and peas to make them more nutritious and colorful. I’m sure you’ll love these flavorful rice. So make them before your fresh bunch of coriander gets wilted 🙂
Here is the recipe….
I am sending this recipe for Blogging Marathon #85 Week 3 Day 2