Ingredients

• 1 cup - Basmati rice
• 4 - small onions, chopped
• 3 - garlic cloves, chopped.
• 1-inch - cinnamon
• 1 - bay leaf
• 1 - clove
• 6 - cashewnuts, finely chopped
• 3 tsp - ghee or oil
• salt - to taste.
• For Blending:
• 1 bunch - coriander leaves
• 4 to 5 - green chillies
• 4 - small onions, whole
• 4 - garlic cloves (whole)
• 1-inch - ginger, grated
• 1 small piece - coconut
• 1 inch - cinnamon
• 1 tsp - cumin seeds
• 1 - bay leaf
• 1 - clove

How to Make Spicy Coriander Rice

• Wash and soak rice for 30 minutes.
• Heat oil, fry onions till crisp. Drain.
• Fry cashews till light brown, drain and keep aside.
• Add cinnamon, bay leaf, clove and garlic, and sautee.
• Add the blended mixture and cook for 3 minutes.
• Add 3 cups of water, salt, and rice.
• Bring to boil.
• Stir gently.
• Cover and cook till all the water evaporates.
• Garnish with some fried onions and cashews.
• Serve hot with raita.