Coriander Pulao | Kothamalli Pulao

Coriander Pulao, a very delicious pulao variety, with richness of coriander leaves and mild spices. Any greens are very nutritious and has to be included in our diet often. Many kids have an aversion to eat spinach. But unlike spinach, coriander leaves are so aromatic and flavorful. So, it’s easier to make kids eat coriander than any other greens. Coriander leaves has lots of nutritional benefits and we generally add coriander leaves in most of the recipes. In few recipes, coriander leaves are part of main ingredients but for most of the recipes we use coriander leaves for garnishing.

Tips for making Coriander Pulao

1. Soaking makes the basmati rice cooks faster with less water. So soak for atleast 20 mins. If you plan to cook in instant pot, no need for soaking
2. Generally for Pulao ,we don’t add curd, but adding curd to this pulao add more flavor and also helps the rice to become fluffy.
3. While grinding coriander leaves we add little water, also tomato and curd releases water, so 1 cup of water (for 1 cup rice) is sufficient for cooking rice. However this 1:1 ratio may vary depending on the type of rice used. I have used Basmati rice and this ratio worked fine.
4. Cooking Methods
   • Cooking in Pressure Cooker : Always cook in low flame for 20 mins and switch off the flame. Usually we don’t get a whistle in this 20 mins. But if a whistle comes, it’s fine, no need to worry.
   • Cooking in Pan: We can cook the same pulao in pan. After adding rice and water, bring it to boil in high flame. Then close the pan with a lid and cook in very low flame till the rice is done.
   • Cooking in Instant Pot: Start with Saute mode and prepare everything, then cancel the saute mode. Close the instant pot with lid and turn the vent to sealing position. Pressure cook / Manual cook for 5 mins. Then allow the pressure to naturally release for 10 mins and then force release the pressure.

Recipe card to make Coriander Leaves Pulao

Pin Recipe

Coriander Leaves Pulao | Kothamalli Pulao

Course: Kids Lunch Box, Lunch, Main Course

Cuisine: Indian, South Indian, Tamil Nadu

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 231kcal

Author: Sowmya Venkatachalam

Coriander Leaves Pulao is a colorful and flavorful pulao. Perfect for parties / get togethers and even for lunch box. It's very simple recipe with fresh coriander leaves. Can be served with any raita.

Print Recipe

Ingredients

• ▢ 1 cup Basmati Rice 1 cup = 250 ml; Other Rice varieties can also be used. Adjust the cooking time, water ratio accordingly
• ▢ 2 cups Coriander Leaves chopped, tightly packed (1 cup = 250 ml)
• ▢ 3 nos Green Chili adjust as per your spice level
• ▢ 1 inch Ginger finely chopped
• ▢ 1 pinch Turmeric Powder
• ▢ 1 tsp Garam Masala
• ▢ 1 tsp Salt (adjust to your taste)
• ▢ 1 nos Onion big size, sliced
• ▢ 1 nos Tomato medium size, cubed
• ▢ ¼ cup Curd (Plain Yogurt)
• ▢ 1 cup Water

For Tempering

• ▢ 1 tsp Oil
• ▢ 1 tbsp Ghee (Clarified butter)
• ▢ 1 tsp Cumin Seeds
• ▢ 1 nos Bay Leaf
• ▢ 1 inch Cinnamon Stick
• ▢ 2 nos Cardamom
• ▢ 4 nos Cloves
• ▢ 1 nos Star Anise

Instructions 

Preparation

• ▢
  Clean the basmati rice in water and soak the rice in water for 20 minutes
• ▢
  Finely chop the onions and tomato and keep it ready
• ▢
  Clean the chopped coriander leaves, add chopped green chillies, ginger and take it in a mixer and grind it to a paste.

Start making Pulao

• ▢
  Heat the pressure cooker. Add a tsp of Oil and Ghee
• ▢
  Once the oil, ghee mixture is hot add the Tempering ingredients one after another - Jeera, Bay leaf, Cinnamon, Star Anise, Cloves and Cardamom and mix well
• ▢
  Now add sliced onion and saute it in the oil till it becomes nice golden brown color.
• ▢
  Once the onion is cooked add cubed tomatos and allow the tomatoes to cook for about 2 minutes.
• ▢
  With this mixture add the ground coriander leaves spice paste.
• ▢
  Aslo add yogurt, turmeric powder and garam masala. Mix this mixture and allow it to cook for 2 minutes
• ▢
  Now add soaked and drained rice, water, salt and mix well.
• ▢
  Cover the pressure cooker with the whistle, keep the flame low and cook for about 20 minutes. Switch off the flame after 20 minutes.
• ▢
  Once the pressure has been released completely from the cooker, open the lid of the cooker. Mix gently. Garnish with coriander leaves.
• ▢
  The yummy and scrumptious Coriander leaves Pulao is ready to serve with Raitha

Video

Notes

• Since we are going to cook the soaked rice in a low flame, 1 cup of water for 1 cup of rice is good enough. But this vary from type of rice. I have used basmati rice and the rice cooked well and fluffy.
• The reason for soaking of rice, is that it helps to cook the rice quickly
• We can also add 1 teaspoon of oil to the soaked rice. This will help the rice to be fluffy.
• If we like the flavour of mint, we can add 1/4 cup of mint along with coriander leaves
• Cashews can be roasted in the ghee and added to this pulao.

Nutritional Info

Nutrition Facts

Coriander Leaves Pulao | Kothamalli Pulao

Amount Per Serving (1 cup)

Calories 231 Calories from Fat 66

% Daily Value*

Fat 7.3g11%

Sodium 8mg0%

Potassium 45.1mg1%

Carbohydrates 37.4g12%

Fiber 3.3g14%

Protein 4g8%

Vitamin A 11125IU223%

Vitamin C 6.4mg8%

Calcium 220mg22%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Method with step by step pictures :

• Clean the basmati rice in water and soak the rice in water for 20 minutes

• Take chopped green chillies, ginger to mixer jar.

• Add coriander leaves to the mixer jar.

• Grind everything to a paste.

• Heat the pressure cooker. Add a tsp of Oil and Ghee. Add cumin seeds and allow it to sputter

• Then, add the whole garam masala:  Bay leaf, Cinnamon, Star Anise, Cloves and Cardamom and mix well

• Now add sliced onion and saute it in the oil till it becomes nice golden brown color.

• Once the onion is cooked add cubed tomatos and allow the tomatoes to cook for about 2 minutes.

• With this mixture add the ground coriander leaves spice paste.

• Aslo add yogurt, turmeric powder and garam masala. Mix this mixture and allow it to cook for 2 minutes

• Now add soaked and drained rice

• Mix the rice gently without breaking. Then add 1 Cup of water

• Add required amount of salt. I have added 1.5 tsp of salt. Adjust as needed.

• Cover the pressure cooker with the whistle, keep the flame low and cook for about 20 minutes. Switch off the flame after 20 minutes.

• Once the pressure has been released completely from the cooker, open the lid of the cooker. Mix gently. Garnish with coriander leaves.

• The yummy and scrumptious Coriander leaves Pulao is ready to serve with Raitha

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!