Coriander Rice

Coriander 2 medium bunches
Green chillies  3 or 4 medium ones
Shredded coconut  5 tablespoons

Basmati Rice 1 1/2 cups
Onion 1 big one
Ginger garlic paste 2 table spoons
Garam masala powder 1 teaspoon

Oil 1/3 cup
Salt

 Remove coriander leaves from stalks and wash several times to remove the mud. Grind the coriander leaves with the green chillies and the coconut into a fine paste adding 1/3 cup water. Chop the onion fine. Heat the oil in a pan and fry the onion until it turns golden brown in colour. Add the ginger garlic paste and fry for a minute until the raw smell is lost. Now add the coriander-coconut-chilli paste and fry well for 5-6minutes until paste looses its raw smell and turns dark green in colour. Add the garam masala powder and the required salt. Mix well and the paste for the coriander rice is ready for use.

To prepare the rice, take the rice needed and add 2 tablespoons of the paste to rice and mix well. Check the taste and add more paste or salt if required. Few spoons of ghee could be added to the rice if it's dry. Adding ghee also brings the spiciness down. The coriander paste can be frozen for a month or more for later use. It stays good for 4-5 days in the fridge as well.