Coriander Rice Food

CHICKEN MOLE WITH CORIANDER RICE

Steps:

• Put the chillies in a bowl and add enough boiling water to just cover. Leave to soften for 20 mins. If you can't find anchos, grill red peppers until they're really blackened and soft. Cool them, then peel and use as needed in the recipe, adding 1 tsp smoked paprika and a little extra chipotle to re-create the sweet, smoky flavour.
• Meanwhile, heat the oil in a flameproof casserole dish, season the chicken, then brown on all sides. You may have to do this in batches so you don't overcrowd the dish. Remove to a plate. Add the onions to the dish and cook for 5 mins until softened. Add the spices and cook for 1 min until aromatic.
• Remove the chillies from their soaking liquid, reserving the liquid, and discard the stalks and seeds. Put in a food processor with 4 tbsp of the soaking liquid, the garlic and raisins. Whizz to a paste, then tip into the dish. Add the peanut butter, chipotle paste, tomatoes and 400ml water (fill up the tomato can and swirl to get all the tomato bits out). Return the chicken to the dish and season. Cover with a lid and simmer, stirring occasionally, for 1 hr.
• Remove the chicken pieces to a plate. Using 2 forks, shred the meat and discard the bones. Return the chicken to the sauce, add the chocolate and continue cooking, uncovered, for 30 mins more. If the sauce looks like it's getting a little too thick, add some of the chilli soaking liquid or some water.
• Cook the rice following pack instructions. Meanwhile, put the red onion in a small bowl. Add the lime juice and a pinch of salt. Leave to pickle until ready to serve. When the rice is cooked, add the coriander and lime zest and juice, and fluff up with a fork. Remove the mole from the heat, scatter with the pickled red onion and serve alongside the rice, with soured cream and lime wedges, if you like.

CORIANDER RICE

Steps:

• Heat oil in heavy large pot over medium heat. Add shallots and sauté until tender and golden brown, about 12 minutes. Add coriander and turmeric and stir 1 minute. Add rice and stir until coated. Add broth and salt; bring to simmer. Cover; reduce heat to low. Cook until rice is tender and liquid is absorbed, about 20 minutes. Stir in parsley. Transfer to platter and serve.

CORIANDER RICE

Steps:

• In a saucepan with a tight-fitting lid bring broth to a boil with salt, oil, and garlic.
• Stir in rice and cook, covered, over low heat 20-30 minutes, or until water is absorbed and rice is tender.
• Fluff rice with a fork and toss with coriander and salt and pepper to taste.

CORIANDER RICE

Steps:

• Bring 3 quarts water to a boil in a heavy pot.
• Rinse the rice in several changes of cold water until the water runs clear. Drain well.
• Add the rinsed rice to the boiling water and cook, uncovered, stirring occasionally, 5 minutes from the time the water returns to a boil.
• Drain the parboiled rice well and clean and dry the pot.
• Add the butter to the pot and cook over low heat until melted.
• Stir in the coriander seeds and pepper.
• Add the parboiled rice to the pot, making a mound in the center.
• Use the handle of a cooking utensil to make 5 or 6 holes in the rice, all the way to the bottom of the pot.
• Lay the lemon zest over the top of the rice.
• Cover the pot with a kitchen towel and a lid, folding the edges of the towel up over the lid (to keep the towel from burning).
• Cook rice over low heat, undisturbed, until the rice is tender and a crust has formed on the bottom of the pot, about 30 to 35 minutes.
• Remove the pot from the heat and let rice stand, tightly covered and undisturbed, for 30 minutes.
• Spoon the loose rice onto a serving platter and garnish with the lemon zest.
• Season with salt to taste.
• Break up the crust and scatter it over the rice. Serve warm.