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Coriander Rice is a flavorful Indian rice dish with aromatic spices and a distinct regional character. This vegetarian preparation is a versatile family side dish that pairs well with curries and raita.
Rinse the basmati rice thoroughly until the water runs clear, then soak in water for 20 minutes and drain well.
Grind the fresh coriander leaves, green chili, ginger, and garlic together to make a smooth paste; add a splash of water if needed.
Heat vegetable oil in a heavy-bottomed pot over medium heat; add cumin seeds, cloves, cinnamon stick, and bay leaf, allowing them to sizzle and release aroma for about 30 seconds.
Add the finely chopped onion and sauté over medium heat until translucent and lightly golden, stirring occasionally.
Stir in the coriander paste and cook for 2–3 minutes until fragrant, then add the drained rice and toast gently with the seasonings for 1–2 minutes without breaking the grains.
Pour in measured water and salt, bring to a gentle boil, then reduce heat to the lowest setting, cover, and simmer for 12 minutes until rice is tender and water absorbed.
Remove from heat and let the pot stand, covered, for 5 minutes before fluffing the rice with a fork. Discard whole spices before serving.
