- 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.
- 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
- 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.
- 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/raita and salad.
Fresh green coriander pulao by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.