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Stuffed Baby Eggplant Curry
Cilantro Rice - Coriander Rice
| By : |
| Prep Time | 8 minutes |
| Cook Time | 17 minutes |
| Servings |
3-4 servings
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Ingredients
- 2 bunches cilantro
- 2 tbsp ghee or oil
- 2 tsp cumin seeds
- 1 tsp garam masala
- 2 cups rice
- 4 cups Water
- 1/2 onion sliced
- 3 tbsp cashews
- 4 green chili finely chopped (or to taste)
- 6 garlic pods crushed
- Salt to taste
Ingredients
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Instructions
- Wash the cilantro bunches, make a fine paste of cilantro and green chili.
- Put instant pot on saute mode high. Add ghee and let it get hot. Once hot add cumin seeds and fry well.
- Add onions, garlic and cashews, fry till golden. Add Cilantro green chili paste and fry till raw smell goes away, approximately 2-3 minutes.
- Add garam masala, mix well. Add rice and water, add salt to taste. Mix gently. Turn off saute mode.
- Put the lid and vent to sealing position. Push the rice button.
- Quick release once the instant pot goes to warm mode or Natural pressure release is also fine.
- Fluff the rice and serve hot. Garnish with cilantro if desired.
Recipe Notes
Adjust the amount of cilantro to taste preference, for mild flavor use 1 bunch, for deep flavor use 2 bunches.
Vegans can use Oil instead of ghee
160 ml rice cup is used for measurement
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Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
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Very fragrant and flavorful.
It turned out great. I added some lime after it was done cooking and served it with plain yogourt. My husband and kids loved it!