Coriander Rice Recipe
Recipe type: Main, Vegetarian
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Easy Coriander Rice Recipe - mainly prepared from coriander leaves, mint leaves, spices, yogurt and coconut milk.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
for the rice
  • 1 cup basmati rice soaked in water for 30-40 mins (chawal)
  • 2 tbsp ghee / oil
  • 2-3 cloves (laung)
  • 3-4 saffroncobra (nagkesar)
  • 1-2 bay leaf / tejpata
  • 3-4 mace blades (javitri)
  • 1 inch cinnamon stick (dalchini)
  • 1 tsp caraway seed (shahi jeera)
  • 1 cup thinly sliced onion (pyaz)
  • 2-3 green or red chilies slit from center (mirch)
  • 8-10 cashewnut (kaju)
  • 8-10 almond (badam)
  • 5-6 raisins (optional) kishmish
  • 1 tbsp ginger-garlic paste (adrak lehsun paste)
  • 2 tsp garam masala powder
  • ⅓rd cup green peas (hara matar)
  • 1 cup water
  • 2 medium sized tomatoes chopped into chunks (tamatar)
  • 200 ml coconut milk (nariyal dudh)
  • salt as per taste
for the green paste:
  • ½ cup coriander leaves (dhaniya patta)
  • ⅓rd cup mint leaves (pudina)
  • 2-3 green chilies (mirch)
  • 2 tbsp yogurt (dahi)
  • 2-3 garlic (lehsun)
  • 1 tsp cumin seed (jeera)
  • 1 tsp sugar
  • 1-2 tbsp water for grinding
How to make the recipe?
  1. Firstly soak the basmati rice for 30-40 mins.
  2. Meanwhile let's make the green paste. Combine all the ingredient's except yogurt and grin to a smooth paste.
  3. Now add yogurt and grind again until smooth.
  4. Take cooker or heavy bottomed sauce pan add ghee or oil.
  5. Once it's heated add all th whole garam masala. Saute until they crackle and leave aroma,
  6. Add the sliced onion, chilie, nuts and raisins.
  7. Once onion changes color to pale pink add ginger-garlic paste. Saute until the raw smell diminishes from the ginger.
  8. Add garam masala powder and mix.
  9. Saute until onion become slight brown in color.
  10. Add the green peas.
  11. Pour the grounded green paste.
  12. Add water and allow to get bubbles.
  13. Put the soaked rice.
  14. Pour coconut milk and salt.
  15. Finally add the chopped tomatoes and salt.
  16. Pressure cook until 3 whistles or cook into pan with lid until rice is cooked.
  17. Switch off the gas allow the cooker to cool down. Not required to wait if cooking in pan. Serve coriander rice hot with salad, papad or pickle.
Recipe by Flavors of Mumbai at