28 March 2016

Coriander Pulao

         If you are running out of ideas and time for cooking rice but looking to make something spicy, this Pulao is for you!! 
Long grain Basmati rice - 1 cup (washed)
Mixed vegetables, chopped into long pieces - 1.5 cups
Fresh coriander (dhaniya) leaves, chopped - 1/2 cup
Green Chili - 1 medium
Cloves - 3-4
Bay leaf - 1 medium
Cumin (Jeera) seeds - 1 tsp
Salt to taste
Ghee - 1 tbsp
Ghee-roasted Peanuts or Cashews (optional)

1. Grind together the coriander leaves and green chili to a paste. Keep aside.
2. Heat ghee in a pan. Add cumin seeds, cloves and bay leaf. Saute a bit. Add the chopped vegetables, salt and the coriander paste and mix well. Let cook for about 2 to 3 minutes.
3. Add to a pressure pan/cooker along with the washed rice and 1.5 cups water and pressure cook up to 2-3 whistles. Reduce heat and let it be for about 7-8 minutes more. Remove from flame and let the pressure release naturally.
4. Give the pulao a stir and check for salt. Garnish with the ghee-roasted nuts if desired. Serve hot with raita and papads.


  1. Quick and fuss free recipe....and yummy too

  2. Simple and the best recipe.. Love it..I can smell the aroma of cilantro here:)

    1. Indeed Rupal, I love that aroma too!! :) thanks so much...

  3. Looks so delicious and colorful..love to try dear :)

  4. a lovely simple but tasteful rice dish. Ideal for a quick meal idea.

  5. Loved the colour Krithi! and flavour sounds very tempting of the freshly ground herbs.

  6. I just love this fuss free recipe. Thanks for sharing.