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Coriander leaves pulao
By : Subbalakshmi Renganathan
Category : Pulao
Servings : 3-4
Time Taken : 30-45 mins
Rating :
Method
  1. Clean the basmati rice in water and soak the rice in water for 15 minutes.
  2. Clean the chopped coriander leaves and add chopped green chillies and ginger and take it in a mixer and grind it to a paste using little water.
  3. Finely chop the onions and tomato and keep it ready.
  4. Take 1 cup of curd and add the ground coriander leaves paste and mix it well.
  5. Heat a heavy bottomed pan, add oil. Once the oil is hot, add cumin seeds.
  6. When the cumin seeds starts to sputter, add chopped onions and tomato. Mix well with a spatula and add a pinch of salt and allow the onions and tomato to cook completely.
  7. To this add garam masala and fry for 2 minutes.
  8. Now add soaked and drained rice and fry for 2 minutes.
  9. Add curd-coriander leaves paste to the rice and mix well.
  10. Add water and necessary salt and keep the flame low and cook for 20 minutes. Occasionally stir the rice gently. Do not mix the rice frequently otherwise it may break and get smashed.
  11. After 20 minutes the rice would be cooked completely. Now open the lid and mix gently and switch off the flame.
  12. The yummy and scrumptious Coriander leaves Pulao is ready to serve with raitha.

Recipe & image courtesy: www.subbuskitchen.com

Ingredients:
1 cup finely coriander leaves
2 onions
1 tomato
2 green chilli
1 small piece ginger
1 cup curd
1 cup basmati rice
Salt to taste
1 cup water
1 tsp garam masala

Ingredients for seasoning:

1 tsp oil
1/2 tsp cumin seeds

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