Sunday, July 27, 2014

Coriander Rice

A quick and an easy meal and can be prepared in a jiffy.It is an ideal lunchbox recipe as well.The coriander rice was so flavourful and we all relished it a lot. My son always likes pulao and because of him I used basmati rice and whole garam masala (cinnamon,clove,bay leaf and cardamom ) for tempering,so that it gives a pulao touch to this coriander rice. Otherwise it would taste great even without the whole garam masala or basmati rice.
You can use your normal boiled rice to make this dish.I added some peas also to compliment the color of the coriander rice.It tasted heavenly with a simple carrot raita.The same recipe can be prepared instantly with the green chutney I mentioned in my previous post. I have given below how to prepare from the green chutney (made at home and refrigerated)as well.

Preparation time : 15 mins

Basmati rice-11/4 cup
Green peas-1/4 cup(optional ,I used frozen green peas)
Big onion -1(chopped)
Oil-2 tbsp
Salt- to taste 

To grind to a paste:
Fresh coriander leaves-1 small bunch
Mint leaves-15 to 20 leaves approximately
Green chillies-2(my green chillies were super spicy and hot.Adjust according to your need)
Tamarind-1 inch piece
Ginger-1 inch
Garlic-4 cloves 

For tempering:
Cinnamon stick 1 inch- 1 no
Cardamom -2
Bay leaves-2


I)Normal method:
1.Soak the basmati rice in 2 cups of water for 20 mins.
2.Heat oil in a cooker and add the tempering ingredients and sauté till nice aroma arises.
3.Add chopped onions and salt and mix well till the onions turns transparent.
4.Add the ground paste and sauté till the raw smell goes off.
5.Add green peas and soaked basmati rice along with the water and mix well and close the cooker lid and cook for 3 whistles and switch off.
6.Serve hot with carrot raita or potato curry .

II)Using green chutney method:
1.Follow first three steps from normal method.
2.Add 1 tsp ginger garlic paste and 4 tbsp to 5 tbsp of green chutney and sauté well till raw smell goes .
3.Add steps 5 and 6 from normal method.


  • For 1 cup basmati ,I always soak it in 1 1/2 cups of water for 20 mins.Pressure cook for 3 whistles.
  • If you are using boiled rice,then the ratio of rice:water is 1:2 and no prior soaking is required.Pressure cook for 3 whistles.
  • If you do not wish to use whole garam masala then you can add only jeera for tempering.


  1. Hi Suja a nice recipe. Only change is water 1&3/4 water which I use which keeps the rice soft even after hours.

  2. Thanks Gopal!!!! You are correct... But the water quantity differs slightly from brand to brand of basmati rice....mine required just 1 and 1/2 cups of water to cook soft and fluffy...,