Kothamalli Rice (Coriander Rice)

How to Prepare

1. Wash and cook 10 cups of basmati rice with 20 cups of water in a large pot until 80% done. Drain and set aside.
2. In a blender, grind 4 cups of fresh coriander leaves
3. 10 green chilies
4. 2-inch ginger piece, and 10 garlic cloves with a little water to make a smooth paste.
5. Heat 1/2 cup of oil or ghee in a large pan or wok over medium heat.
6. Add 2 teaspoons of mustard seeds and let them splutter. Then add 2 teaspoons of cumin seeds
7. 4 teaspoons of urad dal, and 4 teaspoons of chana dal. Sauté until golden brown.
8. Add 40 curry leaves
9. 2 teaspoons of asafoetida, and the ground coriander paste. Sauté for 5-7 minutes until the raw smell disappears.
10. Add 2 teaspoons of turmeric powder, salt to taste, and mix well.
11. Add the partially cooked rice to the pan and mix gently to coat the rice with the masala. Cook on low heat for 5-10 minutes until the rice is fully cooked and flavors are absorbed.
12. Garnish with 1 cup of roasted cashews and 1/2 cup of chopped coriander leaves. Serve hot with raita or papad.