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coriander rice recipe card below:

coriander rice recipe | cilantro rice

PREP TIME

30 mins

COOK TIME

15 mins

TOTAL TIME

45 mins

coriander rice - aromatic and spiced rice made with fresh coriander, spices and veggies.

AUTHOR: dassana

RECIPE TYPE: main

CUISINE: indian

SERVES: 2-3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

main ingredients:

• 1 cup basmati rice, rinsed & soaked in water for 30 minutes
• 2 tbsp oil
• 1 tej patta/indian tej patta
• 2 to 3 cloves/lavang
• 4 to 5 black peppers/sabut kali mirch
• ½ inch cinnamon/dal chini
• 2 green cardamoms/hari elaichi/ choti elaichi
• 1 or 2 single strands of mace
• 1 medium onion, thinly sliced or ⅓ cup thinly sliced onions
• a pinch of turmeric powder/haldi
• 1 medium potato, peeled and chopped
• ⅓ green peas/matar, fresh or frozen
• 1.5 cups water
• salt as required

for the coriander paste:

• ½ cup chopped coriander leaves
• 2 to 3 green chilies, chopped
• ½ inch ginger, chopped
• 2 tbsp unsweetened desiccated coconut or 2 tbsp grated coconut
• 3 to 4 medium garlic, chopped
• ½ tsp cumin seeds/jeera
• ½ tsp fennel seeds/saunf
• 2 to 3 tbsp water for grinding

INSTRUCTIONS

1. prepping rice:
2. rinse and then soak rice in water for 30 minutes. then drain the water and keep the rice aside. prep the other ingredients when the rice is soaking.

preparing coriander paste:

1. take ½ cup chopped coriander leaves, 2 to 3 green chilies (chopped), ½ inch ginger (chopped), 2 tbsp unsweetened desiccated coconut or 2 tbsp grated coconut, 3 to 4 medium garlic (chopped), ½ tsp cumin seeds/jeera and ½ tsp fennel seeds/saunf in a small grinder or chutney grinder.
2. add 2 to 3 tbsp water and grind to a smooth paste. keep this green paste aside.

preparing rice:

1. heat 2 tbsp oil in a pressure cooker. add the following whole spices - 2 to 3 cloves, 4 to 5 black peppers, ½ inch cinnamon, 2 green cardamoms and 1 or 2 single strands of mace. saute till the spices become fragrant. takes few seconds.
2. add ⅓ cup thinly sliced onions. on a low to medium flame, stir and saute the onions till they become golden. keep on stirring often so that the onions have a uniform golden color and do not get burnt.
3. lower the flame and add the ground coriander-spices paste. add a pinch turmeric powder. stir very well.
4. add chopped 1 medium potato and ⅓ cup green peas. you can use any mix vegetables of your choice or even skip them. stir again.
5. then add the drained rice. stir gently and saute the rice for a minute.
6. add 1.5 cups water and salt. stir again. taste the stock and it should feel a bit salty.
7. cover and pressure cook for 2 whistles or for 9 to 10 minutes on a medium to high flame.
8. when the pressure settles down on its own, remove the lid and gently fluff the coriander rice.
9. serve coriander rice with a side raita or salad or a pickle.
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