Coriander Rice

Other names - Cilantro rice / Kothamalli Saadam

Prep Time: 20 min
Cooking Time: 30 min
Serves: 2 to 3

Ingredients

1. Basmati Rice - 1 cup
2. Onion (peeled, washed & sliced) - 1 large sized
3. Potatoes (peeled, washed & cubed) - 2 medium sized
4. Fresh / frozen green peas - 1/2 cup
5. Vegetable oil - 2 tsp + 1 tbsp
6. Ghee - 2 tsp + 1/2 tbsp
7. Water - 1.75 cups
8. Salt - to taste

For seasoning

1. Bay leaves - 2
2. Cinnamon stick - 1" stick
3. Cardamom pods - 2
4. Cloves - 2

To grind to a smooth paste

1. Tomato (washed & quartered) - 1 medium sized
2. Coriander leaves (loosely packed) - 1.5 cups
3. Sambhar powder - 1 tsp
4. Cumin powder - 1/2 tsp
5. Red chilly powder - 1 tsp
6. Dhania powder - 1 tsp
7. Garam masala powder - 1/2 tsp
8. Salt - to taste
9. Water - 1/4 cup

To dry roast & grind to fine powder

1. Whole urad dhal - 1 tbsp
2. Bengal gram dhal - 1 tbsp

Method
Step I

1. Dry roast the above mentioned ingredients separately; cool & grind to a fine powder; set aside.
2. Soak coriander leaves (only the leaves) in two to three cups of water for about 10 min.
3. Drain water & wash leaves for about 2 to 3 times in water; squeeze excess water; set aside.

Step II

1. Soak basmati rice in water for half an hour; drain water.
2. Wash rice well in water for about 3 to 4 times; drain water; set aside.
3. Heat two teaspoons of ghee in a wok on medium flame for a min; add the whole spices; reduce flame to low & saute for a min or two.
4. Add drained rice, cubed potatoes, green peas; saute for 2 to 3 min; set aside.
5. Transfer sauteed rice to a vessel along with little salt, water & pressure cook on high flame for 2 whistles.
6. Pressure cook rice on medium flame for 2 whistles.
7. Pressure cook rice on low flame for a single whistle.
8. Give a standing time to the pressure cooker (say for about 15 min) before opening the lid.
9. Separate cooked rice using a fork & spread in a wide plate; discard all the whole spices; set aside to cool.

Step III

1. Heat two teaspoons of vegetable oil in another pan, add sliced onions; saute for about 3 min on high flame until light brown; set aside.
2. Grind all the above mentioned ingredients along with little salt to a smooth paste.
3. Heat a tablespoon of vegetable oil & half tablespoon of ghee in the same pan; add the ground paste & saute until oil separates.

Step IV

1. Add the cooled rice to the above sauteed paste along with the sauteed onions & combine well.
2. Adjust salt according to taste.
3. Add about a teaspoon of the finely ground dhal powder & combine well once again.
4. Cover with lid & cook rice on low flame for about 2 min.
5. Open lid, mix contents well, cover with lid & cook again for 2 min.
6. Transfer aromatic coriander rice on to a casserole.
7. Serve hot with onion raita, potato chips / pappad / vadaam or with any other raita, gravy of your choice.