Coriander rice is a super easy variety rice, making it perfect for lunch or an one pot meal on a lazy day.
Fragrant basmati rice is cooked with coriander paste and coconut milk for a flavorful treat.
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I got this recipe form a reader friend Sangeetha Sekar. She Shared vendakkai puli kuzhambu that I posted before.
You can make this rice when you know you may waste coriander leaves. I would call it as a simple pulao too, but she sent me this as coriander rice, so posting with the same name.
Whenever I have lots of coriander leaves, I make mostly kothamalli thogayal, some times thokku, or green chutney.
This time thought of trying this different recipe and both me and Aj loved it.
Recipe card
Coriander rice
Ingredients
- 1 cup Basmati rice
- 1 bunch Coriander leaves
- 4 Green chilli
- 1 & ¼ cup Thin coconut milk
- Salt
To temper
- 1 tablespoon Ghee Oil
- 2 Cardamom
- 1 inch Cinnamon
- 1 Bay leaf
- 1 teaspoon Cumin seeds
- 8 Cashew nuts
Instructions
- Soak basmati rice for 30 mins firstly. You can also soak in hot water for 10 minutes if you are in hurry.
- Cut off the root part of coriander leaves and wash it.
- Grind it with green chillies with little water to a smooth paste. I used 4 small chillies, so if its big reduce to 3.
- Heat a small pressure cooker with ghee.
- Temper with the items given under "To temper" table in order.2 Cardamom , 1 inch Cinnamon, 1 Bay leaf , 1 tsp Cumin seeds, 8 Cashew nuts
- Add the ground coriander, chilli paste. Fry in medium flame until water evaporates.
- Add the thin coconut milk.
- Drain water from rice and add to this.
- Add salt, mix well and boil until the rice is half done.
- Keep the flame in low and cook for 12-14 minutes.
- Or you can give 2 whistles in medium flame. Once the pressure releases by itself, open to fluff the rice.
Video
Notes
- Adjust chilli as per its spice level and your preference.
- I used readymade coconut cream powder dissolved in water.
- You can add ginger garlic paste along with the coriander paste. Or grind 2 garlic and one small piece of ginger along with the coriander leaves.
- You can skip coconut milk, but it gives rich flavour and taste to this simple recipe.
Instructions
- Soak basmati rice for 30 mins. Cut off the root part of coriander leaves and wash it.
- Grind it with green chillies with little water to a smooth paste.. I used 4 small chillies, so if its big reduce to 3.
3. Heat a small pressure cooker with ghee. Temper with the items given under "To temper" table in order.
4. Add the ground coriander, chilli paste. Fry in medium flame until water evaporates. Add the thin coconut milk.
5. Drain water from rice and add to this. Add salt, mix well and boil until the rice is half done.
6. Keep the flame in low and cook for 12-14 minutes. Or you can give 2 whistles in medium flame. Once the pressure releases by itself, open to fluff the rice.
Goes well with a spicy potato curry as side dish. We had with cauliflower curry, but potato curry is my choice and recommendation.
Bhavani Anand says
Simple & tasty recipe! 🙂 Great going with video series!!
Meghana A says
Wow. Tried the coriander rice today. It was yummy. Your recipes are very well explained.
Naga says
Nice one . Got to try . Do u get the ready made cream powder at ntuc.
Janani says
Beautifully done only difference I make is add onion to this cuz I always love some crunchiness in my variety food... Never made it with coconut milk too sounds really delicious.
Raks anand says
Thank you 🙂
Raks anand says
Yes, I buy at Fairprice - Kara coconut cream powder - around baking needs section. Along with coconut cream tetra pack.
Kirthiga says
Nice recipe... Which brand basmati rice do you use?
Kushi S says
Such a flavorful rice with few ingredients.truly awesum. Super delicious 🙂
Naga says
Thank you so much for the info.
Nagalakshmi V says
love the video 🙂
rheena says
This was just superb and so quick to make! tq!
Rachel Mythili says
Hi, I tried this recipe and it came out great. Since you live in Singapore can you pls guide me on how to ferment curd from milk here in sg. As so far I've been unsuccesful in this.
Raks anand says
Use Amul milk blue pack and milky mist as starter. You can add 2 tbsp of smoothened curd to warm (you should be able to keep your hands over the container for 10 seconds that much hot, not too tepid)milk and mix well. Set in a warm place like near by a stove or fridge or inside oven with oven light on. This should work, you can add a broken chilli (fresh or dry) to double ensure the curd is set.
Priya says
Hi, every time i cook basmati rice, i notice little rice sticks to bottom and sides of the pressure cooker. but it is not burnt. just it looks like it got dried up. i follow 1:1.5 water ratio and soak for 45 mins, i use red quila basmati rice. do u have any suggestions to avoid this?
Raks anand says
You can try to increase water slightly, just one or two tbsp. Or after you switch off the stove, remove from the stove and keep it down.
sindu rosy says
I tried this today and it came out very well 🙂
Raks anand says
Thank you for the feedback 🙂
k.sathisha ssiet says
Tried today and it turned out yummy.