Coriander Rice Recipe | Coriander Soya Fried Rice
Coriander Rice Recipe with leftover rice is an easy, quick, healthy, and flavorful rice recipe with an extra addition of soya granules. The rice dish has the freshness of coriander leaves, the nuttiness of soya granules, and the flavor of aromatic spices, resulting in a wholesome and flavorsome meal.
Rice is an integral part of the South Indian meal. South Indian cuisine is renowned for its diverse and delectable rice dishes like tomato rice, lemon rice, coconut rice, curd rice, pulihora (tamarind rice), coriander rice, and mint rice.
I vividly remember my first encounter with coriander rice. It was during a South Indian function celebrating a wedding in the extended family. Among the plethora of delicacies, there was one dish that caught my attention with its vibrant color and aromatic aura that day – coriander rice.
I eagerly filled my plate with a generous serving of coriander rice. As I took my first bite, the flavors danced on my palate. The rice was perfectly cooked, each grain separate and infused with the freshness of coriander and the warmth of spices.
It inspired me to replicate the same flavors at home. To this recipe, I have added a delightful fusion of soya granules. While there are many ways to consume soya, the coriander rice recipe is one of the best ways to use soya granules. that combines the vibrant flavors of coriander and the protein-rich goodness of soybean.
It is a must-try recipe to savor the fusion of flavors and textures.
About the Coriander Rice Recipe
Coriander Rice Recipe is an easy South Indian-style cilantro rice with freshly ground paste and cooked rice.
This recipe is using leftover rice which not only helps to reduce food wastage but also saves time in the kitchen. Leftover rice tends to have a drier texture, making it perfect for fried rice dishes like coriander rice.
The base for this coriander rice recipe is the freshly ground coriander leaves paste. While some use only the leaves, I like to use the tender stem part too which has a robust flavor. I have also added a few mint leaves along with coriander leaves.
I have added a pinch of white pepper powder and garam masala that infuses the dish with warmth and spice.
The result is a tantalizing plate of South Indian-style coriander rice, bursting with freshness and fragrance. Each spoonful of coriander soya rice is a delightful fusion of taste and textures.
This recipe not only pleases the taste buds but also provides a nutritious meal packed with plant-based complete protein, calcium, essential vitamins, and minerals.
Reasons to try
Easy and quick.
Perfect for busy mornings.
Best for lunch box or traveling.
A quick lunch or dinner.
Delights the senses and satisfies the palate.
Wholesome and nutritious.
Vegetarian and Vegan.
1. Rice selection: Leftover rice is the best option in this recipe. It has a drier texture, less moisture, and non-sticky grains compared to freshly cooked rice. Cold rice also holds its shape better while stir-frying.
2. Fresh Rice: While leftover rice is best to make coriander rice, you can use a fresh batch of cooked rice too. For coriander fried rice, I would recommend undercooking the rice slightly so that it doesn’t become too soft and mushy when stir-fried.
Once the rice is cooked, spread it out on a large plate or tray to cool down. It is essential to cool the rice completely before using it for fried rice to prevent clumping and ensure that the grains remain separate. ?If time permits refrigerate the cooled rice for at least 30 minutes.
3. Coriander: Use fresh coriander leaves (cilantro) for optimal flavor. Ensure that the coriander leaves are clean and free from wilted parts.
4. Fresh ginger and garlic: Adding fresh ginger-garlic paste enhances the overall flavor profile.
5. Coriander paste: After adding the paste to the pan, cook it well for a few minutes. It imparts a distinct coriander flavor to the rice.
Rice: To make coriander rice, I have used medium-grain rice (sona masoori). You can also use basmati rice too, just make sure rice is cooked in such a way that rice grains are separate and cooled thoroughly.
Green paste: coriander leaves, garlic, cumin, green chilies, and salt.
coriander leaves is the star ingredient of this dish is the fresh coriander leaves, also known as cilantro.
Spices: white pepper powder and garam masala.
Seasoning & herbs: salt and coriander leaves.
How to make Coriander Rice (Step-by-Step)
1. To begin, soak 1/4 cup of soya granules in hot water for about 15 minutes or until they become soft and plump.
Meanwhile, make the coriander paste.
2. After 15 minutes, drain the water and squeeze out any excess moisture from the soya granules. Set them aside.
3. In a blender jar add 1 cup of coriander leaves (along with tender stems), 3-4 garlic cloves, 4-5 green chilies, 1/4 tsp cumin, and 1/2 tsp salt. Grind to a smooth paste by adding very little water.
4. Heat 3-4 tbsp oil in a pan over medium flame. When the oil is hot, add chopped onion and saute until they are soft.
Do not let the onions change color.
5. Add the squeezed soya granules and saute for 1-2 minutes.
This step will enhance the taste of the soya.
6. Add the coriander paste to the pan and sauté it with the soya granules and onions.
The aroma of coriander will fill the air.
7. Saute the mixture until the moisture evaporates and it thickens with oil separating on the sides of the pan. It also allows the flavors to develop and the soya granules to absorb the spices.
8. Next, add 2 cups of cooked rice to the pan and gently mix it with the soya and coriander mixture. Let it cook undisturbed for 30 seconds to allow the rice to heat up and develop a slightly crispy texture.
Ensure that the rice grains are well coated with the coriander paste and the soya granules are evenly distributed throughout.
9. Add 1/4 tsp white pepper powder and 1/8 tsp garam masala powder. Give a good mix.
Taste the rice and adjust the seasoning if needed.
10. Once the rice is heated through and the flavors are well combined, garnish the coriander soya rice with 2 tbsp freshly chopped coriander leaves for an extra burst of freshness and visual appeal.
11. Coriander Soya Rice is ready. Serve it hot or warm with your choice of side dish.
Here are some serving suggestions to elevate your coriander rice with various accompaniments.
1. Raita: serve coriander rice with a refreshing side of raita, a yogurt-based condiment. It helps balance the flavors and adds a cooling element to the meal.
2. Fried papad/appadam: serve the flavored rice dish with crispy fried papads. They provide a delightful crunch with each bite of the flavorful rice.
3. Stir fry vegetables: add stir fried vegetables as a side dish. A few options are potato fry, brinjal fry, or raw banana fry.
If you make a large batch or have leftovers, you can store them in the refrigerator for 2-3 days.
Allow the rice to cool completely before storing it. Place it in a clean and dry airtight container and store it in the refrigerator.
Before serving reheat in a pan over the stovetop or in a microwave. Sprinkle little water over the rice while reheating.
There are many elaborate ways to make this coriander rice:
Coriander Mint Rice: Combine a few mint leaves to make the coriander paste.
Vegetables: Add your choice of vegetables, the options are potatoes, carrots, beans, green peas, cauliflower, bell peppers, and corn.
Non-veg: add cooked chicken or prawns and saute along with coriander paste.
Paneer (Indian Cottage Cheese) Coriander Rice: Saute some cubed paneer along with the coriander paste before adding the rice.
Garnish of fried cashews: Roast cashews separately and add them to the finished coriander rice. The crunchy texture and nutty flavor of the cashews complement the rice beautifully.
More Related Recipes
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Coriander Rice Recipe
- 2 cups Cooked Rice
- 3-4 tbsp Oil
- 1 small Onion (finely chopped)
- 1/4 cup Soya granules
- 1/4 tsp White pepper powder (optional)
- 1/8 tsp Garam masala
- 2 tbsp Coriander leaves (chopped)
- Salt to taste
For Coriander Paste
- 1 cup Coriander leaves
- 4-5 numbers Green chilies
- 3-4 cloves Garlic
- 1/4 tsp Cumin
- 1/2 tsp Salt
- 2-3 tbsp Water (to grind)
- To begin, soak soya granules in hot water for about 15 minutes or until they become soft and plump.
- After 15 minutes, drain the water and squeeze out any excess moisture from the soya granules. Set them aside.
- In a blender jar add coriander leaves (along with tender stems), garlic cloves, green chilies, cumin, and salt. Grind to a smooth paste by adding very little water.
- Heat oil in a pan over medium flame. When the oil is hot, add chopped onion and saute until they are soft.
- Add the squeezed soya granules and saute for 1-2 minutes.
- Add the coriander paste to the pan and sauté it with the soya granules and onions.
- Saute the mixture until the moisture evaporates and it thickens with oil separating on the sides of the pan.
- Next, add the cooked rice to the pan and gently mix it with the soya and coriander mixture. Let it cook undisturbed for 30 seconds to allow the rice to heat up and develop a slightly crispy texture.
- Add white pepper powder and garam masala powder. Give a good mix.
- Taste the rice and adjust the seasoning if needed by adding more salt.
- Once the rice is heated through and the flavors are well combined, garnish the coriander soya rice with freshly chopped coriander leaves.
- Coriander Soya Rice is ready. Serve it hot or warm with your choice of side dish.
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