Coriander Rice

• Basmati rice – 1 cup
• Oil / butter – 2 tbsp
• Mustard seeds – ¼ tsp
• Cumin seeds – ¼ tsp
• Salt – to taste
• Potato [M] – 1 no (peel the skin wash and chop into cubes]
• Frozen peas – ¼ cup

To Grind:

• Coriander leaves – 1 cup (tightly packed)
• Shallots – 2 nos
• Green chilies – 2 nos / to taste
• Ginger – 1 inch piece
• Garlic – 2 cloves (optional)

• Wash and soak the Rice for 15 minutes.
• Wash and chop the Coriander leaves and remove the skin of the shallots.

• Grind the “to grind” items until smooth paste.
• Take a Pressure Cooker and heat the Oil and Butter. Add the Mustard and Cumin seeds. When it crackles, add the ground paste and saute until the raw smell is gone.
• Add the Rice, Veggies, Salt and Water. Mix it well. Close the lid. Let it cook for 2 to 3 whistles and turn off. When the pressure comes down, carefully remove the lid and gently mix it.
• Serve the yummy hot Coriander Rice with Raita, Chips / Pappad.