I got this recipe form a reader friend Sangeetha Sekar. She Shared vendakkai puli kuzhambu that I posted before. This is an easy no onion no garlic recipe that can be perfect for lunch box too. Also 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. When ever 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.
Coriander rice recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 30 mins Rice soaking time | Cook time: 20 mins | Serves: 2
Prep Time: 30 mins Rice soaking time | Cook time: 20 mins | Serves: 2
Ingredients
Basmati rice – 1 cup
Coriander leaves – 1 bunch
Green chilli – 4
Thin coconut milk – 1 & 1/4 cup
Salt – as needed
Coriander leaves – 1 bunch
Green chilli – 4
Thin coconut milk – 1 & 1/4 cup
Salt – as needed
To temper
Ghee / Oil – 1 tbsp
Cardamom – 2
Cinnamon – 2 small pieces
Bay leaf – 1
Cumin seeds / Jeera – 1 tsp
Cashew nuts – 8
Cardamom – 2
Cinnamon – 2 small pieces
Bay leaf – 1
Cumin seeds / Jeera – 1 tsp
Cashew nuts – 8
Method
- 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.
- Heat a small pressure cooker with ghee. Temper with the items given under “To temper” table in order.
- 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.
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.
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
June 2, 2015 at 11:12 amSimple & tasty recipe! 🙂 Great going with video series!!
Meghana A
June 2, 2015 at 11:30 amWow. Tried the coriander rice today. It was yummy. Your recipes are very well explained.
Naga
June 2, 2015 at 3:12 pmNice one . Got to try . Do u get the ready made cream powder at ntuc.
Janani
June 2, 2015 at 9:57 pmBeautifully 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
June 3, 2015 at 9:41 amThank you 🙂
Raks anand
June 3, 2015 at 9:42 amYes, I buy at Fairprice – Kara coconut cream powder – around baking needs section. Along with coconut cream tetra pack.
Kirthiga
June 3, 2015 at 3:46 pmNice recipe… Which brand basmati rice do you use?
Kushi S
June 4, 2015 at 12:11 amSuch a flavorful rice with few ingredients.truly awesum. Super delicious 🙂
Naga
June 4, 2015 at 7:16 amThank you so much for the info.
Nagalakshmi V
June 8, 2015 at 12:33 amlove the video 🙂
rheena
June 15, 2015 at 9:59 amThis was just superb and so quick to make! tq!
Rachel Mythili
April 26, 2016 at 12:23 pmHi, 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
April 26, 2016 at 12:32 pmUse 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
May 3, 2016 at 12:26 pmHi, 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
May 3, 2016 at 12:34 pmYou 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
May 9, 2017 at 12:55 amI tried this today and it came out very well 🙂
Raks anand
May 9, 2017 at 1:10 amThank you for the feedback 🙂
k.sathisha ssiet
May 18, 2018 at 11:14 pmTried today and it turned out yummy.