Coriander Rice

Ingredients:

Cooked Basmati Rice - 2 cups
Cinnamon - 2 medium sized sticks
Cloves - 4
Bay Leaves - 2
Onions - 2
Tomato - 1
Ghee - 50 gm
Cashews - 10
Green Chillies - 2

To Grind:

• Coriander Leaves - 2 bunches
• Sherreded Coconut - half cup
• Garlic - 4 pods
• Split Channa Dhal - 1 teaspoons
• Fennel seeds - 1 teaspoon
• Green Chillies - 4

Ingredients:

• Cook the basmati rice and allow it to cool.
  
• Wash the coriander leaves and cut into small pieces, avoid using big stems.
• In a frying pan add 2 teaspoons of oil and fry the split channa dhal, coconut, garlic, green chillies and fennel seeds.
• When the coconut gets light brown in color remove from heat and grind all the fried ingredients to powder.
• In the same pan fry the coriander leaves for 2 mins and grind it along with the coconut mixture adding little water.
• In a frying pan add ghee, cinnamon, bay leaves, cloves and cashews and fry for a minute.
• Cut the onions and 2 green chillies lengthwise and fry it to light brown in color and add the tomato.
  
• After the tomato is cooked add the grinded coriander paste and fry until the raw smell oozes out and ghee separates. The gravy should be thick.
  
• Add the cooked basmati rice and mix well.
• Serve Coriander Rice hot with riata and pappad