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Coriander Rice | Indian Cilantro Rice

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Coriander rice presents itself as a aromatic, flavorsome, and nourishing spiced rice preparation, incorporating fragrant cilantro leaves, basmati rice, vegetables, herbs, and spices. This dish serves as a wholesome and satisfying meal, wonderfully complemented by a vegetable salad or raita.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Breakfast
Cuisine Indian
Servings 3
Calories 442 kcal

Ingredients
  

Main Ingredients

  • 1 cup basmati rice – rinsed and soaked in water for 30 minutes
  • 2 tablespoons oil
  • 1 tej patta (Indian bay leaf)
  • 2 to 3 cloves
  • 4 to 5 black peppers
  • ½ inch cinnamon
  • 2 green cardamoms
  • 1 or 2 single strands of mace
  • 1 medium sized onion – thinly sliced or ⅓ cup thinly sliced onions
  • 1 pinch turmeric powder (ground turmeric)
  • 1 medium sized potato – peeled and chopped
  • ⅓ cup green peas – fresh or frozen
  • 1.5 cups water
  • salt as required

For The Coriander Paste

  • ½ cup chopped coriander leaves (cilantro)
  • 2 to 3 green chilies – chopped
  • ½ to 1 inch ginger – chopped
  • 2 tablespoon unsweetened desiccated coconut or 2 tablespoon grated coconut
  • 3 to 4 medium garlic – chopped
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 2 to 3 tablespoon water for grinding

Instructions
 

Prepping Rice

  • Rinse the basmati rice very well in water till the water runs clear of starch. Then soak the rice in water for 20 to 30 minutes. 
  • Then drain the water and keep the rice aside. Prep the other ingredients when the rice is soaking.

Making Coriander Paste

  • Take coriander leaves, green chilies, ginger, unsweetened desiccated coconut, garlic, cumin seeds and fennel seeds in a small grinder or blender or chutney grinder.
  • Add 2 to 3 tablespoons of water and grind or blend to a smooth paste. Keep this green cilantro paste aside.

Making Coriander Rice

  • Heat 2 tablespoons of any neutral flavored oil in a pressure cooker. 
  • Add the following whole spices – cloves, black peppers, cinnamon, green cardamoms and single strands of mace. Fry till the spices become fragrant. This takes a few seconds.
  • Add the 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.
  • Lower the flame and add the ground coriander-spices paste. Add a pinch turmeric powder. Stir very well.
  • Add chopped potato and green peas. You can use any mix vegetables of your choice or even skip them. Stir again.
  • Then add the drained rice. Stir gently and saute the rice for a minute.

Cooking Coriander Rice

  • Add 1.5 cups of water and salt as required. Stir again. Taste the stock and it should feel a bit salty.
  • Cover and pressure cook rice for 2 whistles or for 7 to 9 minutes on a medium to high flame.
  • When the pressure settles down on its own in the cooker, remove the lid and gently fluff the rice.
  • Serve coriander rice hot with side raita or salad or a pickle. It can also be packed for tiffin box and will make for a very healthy meal.
  • While eating you can drizzle some lemon juice to add some brightness and tang to the dish.

Nutrition

Calories: 442kcalCarbohydrates: 74gProtein: 8gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 509mgPotassium: 564mgFiber: 7gSugar: 4gVitamin A: 328IUVitamin C: 29mgCalcium: 74mgIron: 2mg
Keyword Coriander Rice | Indian Cilantro Rice
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