Ingredients

• 1 cup - finely chopped coriander leaves
• 2 - onions
• 1 - tomato
• 2 - green chillies
• 1 - small piece of ginger
• 1 cup - curd
• 1 cup - basmati rice
• Salt to taste
• 2 cups - water
• 1 tsp - garam masala
• Ingredients for seasoning:
• 1 tsp -oil
• 1/2 tsp - cumin seeds

How to Make Coriander leaves pulao

• Clean and soak the basmati rice in water for 15 mins.
• Grind the chopped coriander leaves, green chillies and ginger with a little water.
• Finely chop the onions and tomato. Set aside.
• Take 1 cup of curd and add the ground paste and mix well.
• Heat oil in a heavy bottomed pan.
• Add cumin seeds.
• When the cumin seeds starts to splutter, add chopped onions and tomato.
• Mix well and add a pinch of salt and allow the onions and tomato to cook completely.
• To this, add garam masala and fry for 2 mins.
• Now add the soaked and drained rice and fry for 2 mins.
• Add curd-coriander mix to the rice and stir.
• Add 2 cups water and salt. Cook on low flame for 20 mins.
• After 20 mins, switch off the flame and give a gentle stir.
• Serve hot with raita.
• Recipe & image courtesy: www.subbuskitchen.com