Coriander rice

    30 min

    A very simple fragrant rice, great with veg and non veg curries. It includes peas for colour and cashews for texture.


    Cambridgeshire, England, UK
    2 people made this

    Serves: 4 

    • 200g basmati rice, rinsed and drained
    • 1 bunch fresh coriander
    • 2 to 3 teaspoons cloves
    • 1 pod black cardamom
    • 1 (2.5cm) stick cinnamon
    • 1 tablespoon vegetable oil
    • 60g roasted cashew nuts
    • 60g peas
    • salt to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large pan pan of water to the boil, add rice and cook until done, about 15 to 20 minutes. Drain.
    2. Place the coriander into a food processor and process to a paste. Set aside.
    3. Coarsely pound the cloves, cardamom and cinnamon stick in a mortar and pestle.
    4. Heat oil in a large non-stick pan. When hot, add the pounded spices, stir for a minute. Add cashew nuts and stir.
    5. Add peas, stir, cover over low heat until the the peas are tender.
    6. Add the coriander leaves and stir for another minute.
    7. Then carefully add the rice, season with salt, mix gently until well blended over low heat and serve immediately.


    It is important not to overcook the rice initially or the whole thing will turn into a mush. Those confident with microwave cooking can do the entire dish at one go. First cook rice uncovered with water, oil, pounded spices, salt, then add the peas, cashews and coriander and cook covered for the last 5 to 7 minutes of the cooking time. Stir once.

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    Reviews in English (1)


    Being no great fan of fresh coriander, it didn't come as a surprise that I was less than overwhelmed with this, but most of my dinner guests loved it, so I adjusted my star-rating accordingly!  -  24 Jul 2012