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Coriander leaves pulao

Coriander leaves pulao is a popular Indian Main
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Serves 2


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


  1. Clean and soak the basmati rice in water for 15 mins.
  2. Grind the chopped coriander leaves, green chillies and ginger with a little water.
  3. Finely chop the onions and tomato. Set aside.
  4. Take 1 cup of curd and add the ground paste and mix well.
  5. Heat oil in a heavy bottomed pan.
  6. Add cumin seeds.
  7. When the cumin seeds starts to splutter, add chopped onions and tomato.
  8. Mix well and add a pinch of salt and allow the onions and tomato to cook completely.
  9. To this, add garam masala and fry for 2 mins.
  10. Now add the soaked and drained rice and fry for 2 mins.
  11. Add curd-coriander mix to the rice and stir.
  12. Add 2 cups water and salt. Cook on low flame for 20 mins.
  13. After 20 mins, switch off the flame and give a gentle stir.
  14. Serve hot with raita.
  15. Recipe & image courtesy:
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Apart from special recipes from Tamil Nadu, Shylaja Praveen also specializes in egg-less baking and cake decorations. She has been passionate about cooking right from her childhood and has inherited the traditional recipes from her mother and mother-in-law.

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