Garlic and Coriander Rice Recipe

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Garlic and Coriander Rice Recipe


By Monish Gujral Published: September 3, 2013

  • Yield: 3-4 Servings
  • Prep: 10 mins mins
  • Cook: 20-30 mins mins
  • Ready In: 30 mins



  1. Drain the water from the rice and add to the pan. Add salt. Add the chicken Stalk and cover with a lid. Slow cook it for 20-25 mins.
  2. Heat a saucepan or a deep dish pot, add the butter. Now add the garlic n stir till golden.
  3. Once the rice is done,add the chopped coriander and a tbsp of butter and toss.
  4. Serve hot with chilled sweet and spicy Boondi Raita.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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