Coriander Rice is a flavourful meal which goes well with any fries.Its a one-pot meal by pressure cooking method.I used to buy 2bunches of coriander leaves for a week when it is available fresh,one bunch is for garnishing part another one is for making kothamalli chutney or this yummy rice.
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I used normal cooking rice here,you can also use basmati rice.Adding potatoes Or peas,cashews to the mint rice and coriander rice gives good taste.Prepare this simple and yummy rice and pack it in your lunch box.
Coriander Rice / Cilantro Rice :
Thats It : Make Coriander Leaves paste - Pressure Cook with Rice
Total Time : 20mins
VIDEO : Coriander Rice
Normal Cooking Rice 1Cup
Cloves / krambu 2nos
Cinnamon / Pattai 1"inch piece
Cardamom / elakkai 1pod
Bay Leaf 1no
Big Onion 1no(optional)
Coriander Leaves 1Bunch
Green Chillies 2nos
Potato OR Peas 1big OR 3/4Cup
Coconut Milk 1Cup
[For 1Cup basmati rice ,add 1Cup Water & 1/2Cup Coconut Milk ,Pressure cook for 2whistles]
# Wash rice and soak it for 10mins
[for basmati rice soak it for 20mins]
# Soak peas overnight or use frozen peas
# Extract Coconut Milk
# Trim the coriander bunch stem slightly on the bottom side,remove the tie-up.
# Wash it well and drain it.
1.Add roughly teared coriander leaves into the blender along with green chillies and ginger.Grind it into a smooth paste by adding vety less amount of water(say 1/4Cup).
2.Heat a pressure cooker pan,add oil+ghee,cloves,cinnamom,cardamom,bay leaf ,cashews and fry till cashews turn light brown in colour.[you can also add onion in this stage and fry for 2mins]
3.Add coriander paste and fry for 2mins.
4.Add peas,salt,water and coconut milk.
5.Now add rice and wait till it starts boiling.then close the lid and pressure cook for 3whistles in medium flame.
[For basmati rice 2whistles.Rice : Water + Coconut milk = 1 : 1 1/2 Cups]
5.After pressure releases gently stir the rice.
Serve hot with any tangy gravy ,Potato Fry Or fryums Or Pickle.
Simple and tasty Coriander Rice is ready !!!
1.You can add fried cashews after cooking the rice.