Long Green Chilli Rice

INGREDIENTS:

2 Cups of Rice
5 and 1/2 or 6 cups of water (It totally depends on the Rice you use)
1 large onion
3 cloves of Garlic
6 to 8 Long Green Chillies (They were quite very long!!)
6 to 7 sprigs of coriander leaves
4 to 5 tbsp Oil
MASALA FOR RICE

2 tbsp of Coriander seeds
1 tsp Nigella seeds
1 tsp Fennel/saunf seeds
1/4 tsp Red Chilli powder
fist ful of Ground nuts roasted (I used salted peanuts)
1 tbsp of dessicated coconut (dry copra)
SEASONING:

4 to 5 tbsp of oil
1 tsp of Mustard seeds
1 tbsp Chenna dal
1 tbsp Urad dal
1 sprig of curry leaves
1/4 tsp of Turmeric powder
METHOD:

Take a wok, fry with a 1/4tsp of oil, the coriander seeds, nigella seeds, fennel seeds, and Ground nuts, but I always use, Dry Roasted salted peanuts, which I get here easily, which saves me from roasting them!!
If you are using dried Ground nuts for roasting, once they are rosted take the skin out and then use it.
Once when everything is cool, put everything together and grind them into a powder and keep it aside
Cook Rice as you always do, add a tbsp of oil, which helps the rice grains saperated when cooked, spread it out and leave it till needed
Take a large wok, heat oil and add all the seasonings one by one when they change colour, add the chopped onions and garlic, fry them until they are translucent
Then add the chopped Long green chillies fry for few minutes say around 5 to 10 minutes in a medium flame.
Add the chopped coriander leaves
Then add the masala powder mix well add salt and the Rice,
Mix all of them well together and it is now ready to serve
Optional : These chillies were not very spicy even then I did not add extra chillies, they were quite perfect, If you want you can add green chillies
You can even add a dash of Lime juice if you feel like it.
Enjoy this rice, and this rice is going to Anita's -APS Rice.

I also wish to send this to JFI - Fennel event hosted by Siri of Siri's Corner started by Indira of Mahanandi.