Coriander Rice – a flavorful rice recipe. Yes, coriander rice is very easy, simple and quick to make recipe with fresh coriander leaves. Coriander rice looks very flavorful and beautiful looking rice dish when vegetables are added to it. Very healthy and nutritious rice recipe, perfect for lunch box too, all you need is some papads or raita to go along with it. Learn how to make coriander rice with this step by step recipe.
Step-by-Step Coriander Rice Recipe :
Step 1 : Wash the rice and soak for 30 minutes. After 30 minutes drain water and keep it aside.
Step 2 : Meanwhile fine chop all vegetables into small size of cubes.
Step 3 : Combine all ingredients of paste in a grinder and make a fine paste and keep it aside.
Step 4 : Heat oil and ghee in a deep pan or pressure cooker. Add cumin seeds.
Step 5 : When they splutter add all whole spices. Saute till they release their aroma.
Step 6 : Add fine chop onion. Mix well. Add pinch of salt.
Step 7 : Saute till onion get brown in color.
Step 8 : Add all chopped vegetables. Add salt. Mix well. Cook for 2 – 3 minutes.
Step 9 : Add green paste. Mix well.
Step 10 : Add all dry spices. Mix well. Cook for 4 – 5 minutes.
Step 11 : Add all dry spices. Mix well. Cook for 4 – 5 minutes.
Step 12 : Add water. Cover the lid and cook till coriander rice get cooked. Do not overcook rice.
Step 13 : You can pressure cook this rice. Pressure cook till 2 – 3 whistles only.
Step 14 : Turn of the flame. Add lemon juice if required.
Step 15 : Garnish the coriander rice with butter and serve hot with raita of your choice or fresh curd, papad and pickle of your choice.
Note : You can cook the rice and gravy separately also. Then you can combine them. But believe me when you cook the rice in gravy it taste sooo good and yummy.
- 1 ½ cup pulao rice / long grain basmati rice
- 2 ½ - 3 cup water
- ½ cup potato ( 1 medium size potato )
- ½ cup carrot ( 1 medium size carrot )
- ½ cup capsicum ( 1 medium size capsicum )
- ½ cup florets of cauliflower
- ¼ cup fresh green peas or frozen
- 1 cup onion ( 2 – 3 medium size onion )
- 2 tbsp oil
- 1 tbsp ghee
- 1 tsp cumin seeds ( jeera )
- 1 bay leaf ( tej patta )
- 2 green cardamoms ( elaichi )
- 1 inch cinnamon ( dalchini )
- 2 cloves ( loung )
- 3 black pepper corns ( mari )
- 1 tsp pulao garam masala
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt according to taste ( 2 ½ tsp salt )
- Butter for garnishing
- Lemon juice if required
- 1 cup tightly packed coriander leaves ( fine chopped )
- 3 – 4 green chili
- 7 – 8 garlic cloves
- 1 inch ginger
- Wash the rice and soak for 30 minutes. After 30 minutes drain water and keep it aside.
- Meanwhile fine chop all vegetables into small size of cubes.
- Combine all ingredients of paste in a grinder and make a fine paste and keep it aside.
- Heat oil and ghee in a deep pan or pressure cooker. Add cumin seeds.
- When they splutter add all whole spices. Saute till they release their aroma.
- Add fine chop onion. Mix well. Add pinch of salt.
- Saute till onion get brown in color.
- Add all chopped vegetables. Add salt. Mix well. Cook for 2 – 3 minutes.
- Add green paste. Mix well.
- Add all dry spices. Mix well. Cook for 4 – 5 minutes.
- Add drained rice. Mix well. Cook for 2 minutes.
- Add water. Cover the lid and cook till coriander rice get cooked. Do not overcook rice.
- You can pressure cook this rice. Pressure cook till 2 – 3 whistles only.
- Turn of the flame. Add lemon juice if required.
- Garnish the coriander rice with butter and serve hot with raita of your choice or fresh curd, papad and pickle of your choice.
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