Coriander Rice Indian Recipes

INDIAN SPICED FISH WITH CORIANDER RICE

Indian Spiced Fish With Coriander Rice image

This was in Recipe+ as part of their budget series and looks to be very flavoursome. To further cut costs you could use chicken tenderloins instead of fish fillets and use all steamed basmati rice intead of wild rice blend. To get 3 cups of cooked basmati and wild rice blend you will need to cook 1 1/2 cups raw.

Provided by ImPat

Categories Indian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 teaspoon ground coriander
2 teaspoons garam masala
1/2 teaspoon chili powder
2 tablespoons plain flour
salt and pepper
4 (125 g) fish fillets (firm white)
2 tablespoons vegetable oil (or sunflower)
300 g broccoli (cut into small florets)
1 cup peas (frozen)
1/4 cup coriander (coarsely chopped)
3 cups basmati rice & wild rice mix (cooked)

Steps:

Combine ground coriander, garam masala, chilli powder and flour on a large plate and season with salt and pepper.
Dust fish in flour mixture to coat both sides, shaking of excess.
Heat oil in a large frying pan over moderately high heat and add fish skin side down and cook for 2-3 3 minutes each side or until just cooked (timing will depend on thickness of fish) and drain on paper towels.
Meanwhile cook broccoli and peas in a medium saucepan of boiling water until just tender and then drain.
Add vegetables and coriander to the rice and season with salt and pepper.
Serve fish with rice mixture.

CORIANDER RICE

Coriander Rice image

Make and share this Coriander Rice recipe from Food.com.

Provided by Annacia

Categories Long Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups chicken broth
1 teaspoon salt
1 teaspoon olive oil
2 garlic cloves, sliced thin
1 cup jasmine rice (long grain) or 1 cup basmati rice (long grain)
1/3 cup chopped fresh coriander sprig (wash and dry before chopping)
salt and pepper (you may not need any extra salt)

Steps:

In a saucepan with a tight-fitting lid bring broth to a boil with salt, oil, and garlic.
Stir in rice and cook, covered, over low heat 20-30 minutes, or until water is absorbed and rice is tender.
Fluff rice with a fork and toss with coriander and salt and pepper to taste.

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