There’s something instantly uplifting about the green freshness of coriander—a herb that brings both vibrance and healing to any dish. Coriander rice is a light yet satisfying one-pot meal that turns simple ingredients into a refreshing, digestive-friendly comfort food. Ideal for both hurried weekday meals and mindful sattvic eating, this is a recipe where herbs meet harmony.
What Is Coriander Rice?
Coriander rice is a mildly spiced, herb-infused rice dish where fresh coriander leaves are blended into a paste and sautéed with warming spices before being mixed with cooked rice. It carries a subtle, cooling flavour, and is often made without onion or garlic—making it a perfect meal for those seeking clean, sattvic nourishment or a refreshing change from heavy masalas.
How to Make Coriander Rice: The Traditional Way
🛒 Ingredients:
For the Coriander Paste
- 1 heaped cup fresh coriander leaves (tender stems can be included)
- 2–3 green chilies (adjust to taste)
- ½ inch piece ginger
- 1 tbsp grated coconut (optional)
- 1 tsp jeera (cumin seeds)
- A few curry leaves
- 1 tbsp water (for grinding)
For Tempering
- 1 tbsp ghee or sesame / groundnut oil
- ½ tsp mustard seeds
- 1 tsp urad dal
- A pinch of hing
- 1 sprig curry leaves
- 2 tbsp roasted cashews or peanuts (optional)
To Assemble
- 2 cups cooked short-grain rice (preferably cooled)
- Salt to taste
- A dash of lemon juice (optional)
🥣 Method:
- Grind the coriander paste ingredients to a smooth blend without adding too much water.
- In a kadai, heat ghee or sesame/groundnut oil. Add mustard seeds and let them splutter.
- Add urad dal, curry leaves, and hing. Sauté until dal turns golden.
- Add the ground coriander paste and cook on medium heat until the raw smell disappears and the oil separates.
- Add salt and turn off heat.
- Mix in the cooled rice gently and evenly. Adjust salt and finish with a squeeze of lemon if desired.
- Garnish with roasted cashews or peanuts for crunch.
🌿 Ayurvedic Benefits
- Coriander is cooling (Sheetala) and pacifies Pitta and Vata doshas.
- Aids in digestive cleansing, reduces acidity and bloating.
- Ginger and jeera boost Agni (digestive fire) without aggravating heat.
- A sattvic preparation that calms the mind and supports clarity.
- Coconut adds unctuousness and balances Vata when dryness is present.
💡Pro Tips from the Indian Kitchen
- Always use fresh coriander—avoid limp or yellowing leaves.
- Don’t overcook the paste—it should stay green and vibrant.
- This dish pairs well with a mild raita or curd for a balanced meal.
- Add a few mint leaves to the paste for an extra refreshing twist.
- You can make the paste in bulk and freeze it in cubes for quick weekday lunches.
❤️ Why We Love Coriander Rice
- Incredibly fragrant and soothing
- Takes under 20 minutes to prepare
- Made with clean, sattvic ingredients—perfect for mindful meals
- A simple way to add herbs and antioxidants to your diet
- Light on the stomach yet deeply satisfying
🧘 Ideal For
- Detox days and post-festival light meals
- Pitta-pacifying diets and hot-weather lunches
- Lunchboxes for kids and adults alike
- Quick weekday meals that feel homemade and grounding
