Coriander Rice (Version 2)

On some days I crave things. Things that are unknown to me. There's a taste in my mouth that I want and I have no idea what dish I want. Fortunately for me, the last time happened was on a weekend. So I had time to think about what I might be craving and about what ingredients may go in to the making of that.

The result of this craving and the experiment that followed was a wonderful, aromatic coriander rice.

Ingredients:

1 cup Basmati Rice, washed

To be ground to a paste:

1 bunch Coriander Leaves, destemmed and cleaned

1 Onion

2-3 pods of Garlic

2" piece of Ginger

2-3 Green Chillies

1 tsp Cumin Seeds

Salt to taste

For the tempering:

2 tbsp Oil

1/4 tsp Cumin Seeds

Juice of one lime

Heat the oil in a pressure pan. Add the cumin seeds. When the seeds crackle, add the paste and fry for 2-3 minutes. Add the rice and fry for another minute or two. Add two cups of hot water. Cover and cook for 1 whistle.

When done, open the cooker. Add the lime juice. Mix the rice lightly with a fork. Enjoy with papads or vadams.