Coriander leaves pulao

Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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

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