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

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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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