How to make Thai Green Rice - Cooked Basmati rice tossed with ground Thai herbs.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Fresh coriander leaves (ताज़ा हरा धनिया)

Cuisine : Thai

Course : Rice

Thai Green Rice Recipe Card

Thai Green Rice

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Thai Green Rice checkout Jeera Rice, Jodhpuri Vegetable Pulao, Vegetable Biryani, Erra Sadam . You can also find more Rice recipes like Sprouted Moong Khichdi, Mixed Sprouts Khichdi, Dimer Biryani, Namkin daliya.

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Thai Green Rice Recipe

  • Basmati rice cooked 3 cups

  • Fresh coriander leaves ½ medium bunch

  • Fresh basil leaves 12-16

  • Kaffir lime leaves 2-3

  • Lemon grass stalk 1

  • Garlic cloves 5-6

  • Shallots 8-10

  • Galangal ½ inch

  • Lemon juice of 1 lemon

  • Olive oil 2 tablespoons

  • Salt to taste

  • Crushed black peppercorns to taste

  • Basil leaves for garnishing

  • Lemon wedges to serve


Step 1

Roughly chop coriander leaves and place in a grinder jar. Add basil leaves and torn kaffir lime leaves.

Step 2

Roughly chop lemongrass stalk and add along with garlic and shallots.

Step 3

Roughly chop galangal and add along with lemon juice and grind into a smooth paste. Add 1 tablespoon olive oil and grind again.

Step 4

Add salt and crushed peppercorns and mix well.

Step 5

Heat remaining olive oil in a non-stick wok. Add ground paste and sauté for 1-2 minutes.

Step 6

Add rice, mix and toss well. Let it get heated through.

Step 7

Garnish with basil sprig and serve hot with lemon wedges.