Coriander Rice/Pulao

Coriander Rice/Pulao

Coriander Rice/Pulao is a flavorful and spicy rice dish with a sweet and floral aroma.It is vegan and is a gluten free dish.This healthy, nutritious dish is a favorite among the many South Indian variety rice dishes. It is made with Basmati rice and flavored with fresh coriander/cilantro leaves and spices.

How to make Coriander Rice/Pulao?

What is Coriander?

Coriander is an annual herb in the family Apiaceae. It is also known as Chinese parsley.All parts of the plant are edible but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

In the United States the stems and leaves of the Coriander herb, are usually called cilantro. The flavor of cilantro is vastly different from that of coriander seeds.Cilantro has a complex but delicate flavor with a hint of pepper, mint and lemon.

What do you use coriander for?

Coriander is often used in Indian, Spanish, Mexican and Latin cuisine. It is a common ingredient in spice rubs, marinades, chilis, sauces, soups and curries and works well with onions, bell peppers, tomatoes and potatoes.In Indian cooking it is used in chutneys, as a garnish, in festive rice preparations like Pulao and Biryani.

What is Pulao/Pilaf?

Pulao or Pilaf is a rice dish, whose recipe usually involves cooking in water, stock or broth. A rice dish made by adding spices, and other ingredients such as vegetables or meat.The success of a good pulao is based on achieving cooked grains that do not adhere.

What is the difference between pulao and biryani?

Biryani is made using the draining method of cooking, whereas pulao is made through the absorption method. While preparing biryani, the rice is par-boiled in water and then drained. Whereas while preparing pulao, the amount of water or stock is completely absorbed by the rice and vegetables in the dish

Coriander Rice/Pulao Recipe

Coriander Rice/Pulao

Coriander Rice/Pulao

Recipe by Maya Shetty
Course: BAY LEAVES, CILANTRO/CORIANDER LEAVES, FOOD, HERBS, INDIAN SPICES, TURMERIC, VEGETARIAN DISHES, VEGETARIAN RICE/PULAO/PILAFCuisine: Indian, South Indian
0.0 from 0 votes
Servings

servings
Prep time

20

minutes
Cooking time

10

minutes
Calories

1695

kcal
Total time

30

minutes

Ingredients

  • 2 cups Basmati Rice

  • 1 large red onion finely sliced

  • 1/2 tsp Turmeric powder

  • 1 Tomato cubed

  • 8 -10 Cashew nuts

  • 1 tbsp Ghee/Purified butter

  • 1 Bay leaf

  • 1 large Carrot finely chopped

  • 6 -8 Beans cut

  • 1/2 cup Green peas

  • 1/2 Green Bell Pepper

  • 1 tsp Ginger Garlic paste

  • To taste Salt

  • For the Masala Paste
  • 4 -5 Cloves

  • 1 ” Cinnamon

  • 2 Cardamom

  • 1/2 tsp Black Pepper Powder

  • 1/2 Onion sliced

  • 4 -5 Green chilies

  • Cilantro/Coriander leaves a handful

Directions

  • In a blender, place all the ingredients needed for the masala paste and blend them to make a fine paste. Set aside.
  • Clean and soak Basmati rice for 20 minutes in water.Let it sit, while you prepare the masala paste and cook the vegetables.
  • Next, heat ghee in a wok, when warm add the bay leaves and the cashew nuts.Roast the nuts until they turn golden brown.
  • To this now add the sliced onions and saute till brown, adding the ginger garlic paste & turmeric powder to the onions.Stir a bit till the raw smell of ginger & garlic disappears.
  • Next the cubed tomato to the above, stir & cover with lid, till tomato turns soft & mushy. To this add all the cut vegetables and saute for a minute.
  • Next add the ground masala paste with salt to taste & coat the mixed vegetables in the masala paste. Add a little water if needed .Cover with lid so the vegetables cook in their own steam for 4-5 minutes.
  • Transfer the cooked vegetables along with the masala paste into a pressure cooker, add the cleaned & drained rice to the vegetable mix. Add 4 cups of water to the rice . Mix the vegetables well with the rice. You may add a little ghee (1/2 tsp) so the rice grains don’t stick to each other when cooked. Cover with lid and cook for 3 whistles.
  • Remove from stove. Let it sit for 10 minutes.Open the lid and serve coriander rice/pulao with raita.

Notes

  • One could use cooked rice for this recipe too
  • Mint and coriander /cilantro leaves mixed together can be used for this recipe too, instead of just coriander/cilantro leaves alone.
  • When using Basmati rice soaking it for 15-20 minutes before cooking makes it soft & fluffy when cooked.
  • Adding a little ghee to the rice while cooking makes the rice grains less sticky and more flavorful.

Nutrition Facts


  • Amount Per ServingCalories1695
  • % Daily Value *
  • Total Fat 10g 16%
    • Saturated Fat 2g 10%
  • Sodium 707mg 30%
  • Potassium 1593mg 46%
  • Total Carbohydrate 359g 120%
    • Dietary Fiber 26g 104%
    • Sugars 27g
  • Protein 38g 76%

  • Vitamin A 277%
  • Vitamin C 161%
  • Calcium 25%
  • Iron 39%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Variations in pulao

Pulao can be made using vegetables or meat. Some of the pulao recipes I have tried and tested in my kitchen are listed below :

The Bottom Line

Coriander rice is a simple and easy recipe, delicious and healthy too. Do give it a try in your kitchen.

What are some of the recipes you have used Coriander/Cilantro leaves in?

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