Cilantro Rice

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Have you tried cilantro rice? This is an easy and flavor packed vegan meal made with rice and the amazing herb cilantro. This is great for a weeknight meal as well as an easy and tasty side for any occasion.

Cilantro aka coriander leaves are an amazing herb. Every part of the plant is edible, the stems, leaves, as well as seeds. Cilantro is rich in vitamin c, k, and iron. They also have folate. To me, this refreshing herb gives a magical flavor boost and I feel handicapped to cook without this herb. The dried seeds are used in spice mixes and the fresh leaves are used as herbs in salads, soups, curries etc.

The fresh leaves are added to soups like this Lemon Coriander Soup which elevates the flavors in this soup. They are generally added to curries and main dishes as a garnish (we use it as a must garnish in rasam, here are more varieties of South Indian Rasam). But they can be utilized more than that. They can be the flavor base to curries, this Green Sagu is a classic example where mint and cilantro form the flavor base. This herb can also be made into simple Kothamalli/cilantro chutney which can be served as a side to idlis, dosas, fritters, etc.

Why this cilantro rice?

This cilantro rice is an easy meal which gives comfort. Growing up, many days we mix the cilantro chutney with rice and relish the meal with a papad. But this rice is equally tasty and easier like the chutney mixed version. We make this rice often in our home. In fact, this will be an undisputed meal even if it is made a couple of times in a week. This easy rice with a touch of Indian flavors can be served as a main dish or as a side. This can be made in under 30 minutes.

The following ingredients are required to make this recipe: 

Basmati rice - I prefer this rice for its aroma. Any long grain rice or any other rice (not sticky rice) would be great.

Salt - Adds flavor

Water - the liquid necessary to cook the rice.

Cilantro - Aromatic herb that is the star of this recipe. Fresh green leaves are used in this recipe.

Lemon juice - Adds to the acidic flavor and helps in retaining the color of the cilantro.

Green peas - These add to the protein part of this meal. Fresh or frozen peas can be used.

Thai chili - Adds to the spicy kick. Adjust the count of chili peppers according to heat preference.

Tempering - This is a way of infusing flavor with fried spices. Mustard, whole red chilies, split urad dal, asafetida, and curry leaves and fired in a little oil. Do not skip this step.

Cashews - Adds to the nutty flavor as well as a little protein. For a nut free version, skip the cashews.

What to serve this with?

This rice can be served as such. But it is great when served with potato fry, Stove top Spicy Sweet Potatoes, or Curried baby Hasselback Potatoes. Or simple serve with some chips, papad, and/or raita.

 Variations

For a variation, rice could be swapped with any other grains. Millets will also work and are nutritious too. Quinoa is also an amazing choice. Leftover plain rice could also be used.

 Is this rice vegan?

Yes, this recipe is vegan. Oil is used in this recipe. A little oil is used for tempering. Lemon Rice, Coconut Rice, Beetroot Pulao, Hatch Chile Masala Bhath, and Vaangi Bhath are perfect vegan meal options to try.

Storage

This recipe serves four. If there are leftovers, keep them refrigerated in an airtight container for up to 4-5 days. Warm the rice in the microwave until fluffy and serve. This can also be used to make burrito bowls or burritos for an elevated meal option.

 More cilantro recipes

The aromatic herb cilantro is my favorite though we love other herbs like mint, curry leaf, dill, basil, and oregano, and these are often used in our recipes. Cilantro can be used in multitude ways to make a creamy pasta, Cilantro Cream Quinoa Spaghetti. Cilantro Lime Quinoa is the protein rich (as quinoa is used instead of rice) Mexican version of this cilantro rice. The difference between the two is tempering and using ground cilantro.

Steamed dumplings flavored with cilantro make a phenomenal meal and this Vegan Millet Kothamalli Kozhukattai is a family favorite. Along with fresh yogurt and coconut, this Cilantro Raita is a perfect side to serve with any meal, and it could be a great meal option for summer when you do not want to cook.

No Onion No Garlic Recipe

This recipe is a no onion garlic recipe. In one way, it is quicker to make this easy meal for any weeknight dinner too. Some religious occasions have food restrictions and involve special food preparation without the use of onion or garlic. This cilantro rice is a perfect one in that category. This can be made during Navratri for offering to God as well as for entertaining people. Other easy and comforting menu ideas without onion and garlic are Coconut Rice, Lemon Rice, Instant Karuvepillai Sadam, Kovil Kadambam, and Bagala Bath.

Other herb recipes….. 

Making an easy meal with herbs as flavoring is what our grandmas and mom did. Herbs are not for garnishes. They can be used to make comforting and easy meals. Curry Leaf Rice, Dill Rice, Italian Basil Fried Rice use herbs curry leaves, dill, and basil respectively. These are quick and great ways to make a memorable and happy meal. Try these and you wouldn’t be disappointed. If you love south Indian brothy flavor packed soup, bookmark these 26 Rasam varieties for great recipes that are flavored with amazing herbs.

Ingredients

Serves 4

For the rice:

Basmati rice - 1 cup

Water - 2. ups

Salt -3/4 tsp

Oil - 1/2 tsp

For the cilantro sauce:

Cilantro - 2 cups

Salt - 1/2 tsp

Thai chili peppers - 2 to 4

Lemon juice - 2 tsp

Tempering

Oil - 2 tbsp

Dried red chilies - 2, torn

Mustard seeds - 1/2 tsp

Split urad dal - 1/2 tsp

Asafetida - 1/8 tsp

Curry leaves - 1 sprig

Cashews - 10, halved

Green peas - 1 cup, frozen.

Water - 2-3 tbsp

Method

Add the washed rice, salt, oil, and water to a heavy potted sauce pan, and cook the rice until fluffy. Once the rice has absorbed all the liquid, lower the flame, cover, and continue to cook. In about 15 minutes, the rice would be completely done. Fluff the rice and set aside.

In the meantime, grind the cilantro with Thai chili pepper, lemon juice, and salt. Add a couple of tablespoons of water if necessary.

Heat oil in a heavy bottomed pan. Add the dried red chilies, mustard seeds. When it splutters add the split urad dal followed by asafetida and curry leaves. Add the cashews and fry for a minute.

Add the frozen peas, sauté for a minute.

Add the ground cilantro puree and mix. Cook for 30 seconds to a minute.

Add the fluffy rice, gently mix.

Transfer to serving bowls. Serve with a side of chips or papad.