Freshness of coriander leaves always add taste and flavour to any food we make. This herb is not only used for garnishing and its widely used in Indian cuisine for making different varieties of food like coriander chutney, coriander rice / pulav, coriander based gravy in many side dishes, etc., Whenever I go for vegetable shopping, I invariably pick up more coriander bunches than I require for the week. This time, I tried to make coriander pulav / kothamalli pulav for lunch. Without any side dish, we can have this tasty coriander pulav and its an ideal choice for kids too as they like this green colour pulav. Adding few potato pieces and peas to the pulav make the rice more captivating and make it more healthier too..
Ingredients
Fresh Coriander Leaves - 3 or 4 Big bunches.
Tomato - 1 medium
Green Chillies - 3 or 4
Basmati Rice - 1.5 cup
Sugar - 1 pinch
Salt - To Taste
Oil - 3 tbsp
Butter / Ghee - 2 tsp
Onion - 1 Medium
Jeera / Cumin Seeds - 2 tsp
Cinnamon Sticks - 2 big
Lavang - 5 or 6
Cardamom Seeds / Elachi - 4 or 5
Marathi Moggu - 1 big
Garlic Ginger Paste - 1 tbsp
Turmeric Powder - 1 tsp
Potato - 1 medium
Peas - 1 Handful
Method
- Wash the Basmati Rice and soak the rice for sometime.
- Grind the washed coriander leaves, one red tomato, green chillies in a mixer grinder and keep it ready.
- n a non-stick vessel or a flat bottomed thick vessel, add ghee or butter first. Then add oil to the pan and when the oil gets heated, add the spices to the oil. Fry them for a minute.
- Add ginger garlic paste to the vessel next. Fry them for a minute till the raw smell goes off.
- Add onions and the grounded paste and fry them for few minutes. Add the potato pieces and peas while frying. Also add the basmati rice to the oil and fry everything for a minute.
- Add water, enough salt, a pinch of sugar to the rice mix and cook them on a low flame.
- For 1 cup of rice , add 1 3/4 th of water. But it depends on the Basmati Rice type too..So, add water according to the variety you use.
- After its completely cooked, switch off the flame. Turn it upside down and garnish with few cashew nuts and coriander leaves before serving.
- This coriander pulav can be eaten with raita or any side dish of your choice.