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Fresh green coriander pulao

Servings: 3-4
Preparation time: 10 minutes.
Frying time: 10-11 minutes.
Cooking time: 4-5 minutes.
Total time: 26 minutes.

The best way to keep away from Covid-19 is to stay at home and eat home cooked food. Nowadays youngsters are taking interest in cooking and want to learn.

Cooking is easier when you have to use just one cooker; it reduces not only time but also fewer dishes in sink. The coriander leaf pulao is just magical; pairing with raita makes it complete meal.

Ingredients:

Basmati rice: 250 gm
Fresh coriander leaves: 100 gm
Onion: 80-100 gm
Bay leaf: 1 no.
Cumin seed: half teaspoon.
Sugar: 1 teaspoon
Salt: 1 teaspoon (as per taste)
Water: 700 ml
Garam masala: Clove: 3 no, Black pepper: 10-12 no, Star anise: 1 no, Mace: 2 inch piece, Black cardamom: 1 no., bay leaf: 1 no. and clove: 2-3 no.
Ginger: 1 inch piece (grated)
Butter: 3-4 tablespoon

Preparation:

Clean and chop coriander leaves, keep aside.
Clean and wash rice. Keep aside in a sieve (to get rid of extra water).
Chop onion longitudinally. Keep aside.
Grate ginger, keep aside.

Method:

Heat butter in a cooker; add Garam masala, allow sputtering it for few seconds.
Add chopped onion and grated ginger; fry it on high flame for couple of minutes or till it gets light brown in colour, add chopped coriander leaves, stir fry for a minute, add rice and fry for 3-5 minutes.
The moment some of rice begins to change colour; add hot water, salt and sugar.
Place cooker on high flame and bring to full cooking pressure, put off the flame.
Allow cooker be cool. Keep aside.
After cooling the cooker, stir lightly the pulao with the help of fork.
Serve Fresh green coriander pulao in rice plate and decorate with fried onion, mouth watering pulao is ready to serve with Curd/Sweet Corn Raita and Mung Sprouts Salad.