India cilantro rice is super easy and tastes delicious, with step-by-step pictures and instructions. It's a very flavorful, one-pot dish.
The luscious green color of this Indian-style cilantro rice tempts everyone. Simple raitha and papad are the best companions of this rice.
This recipe is the must-try one when the coriander leaves are in season. Another good part of this recipe is that it does not require a long list of ingredients like Kashmiri pulao. With the flavors of simple spices and the flavor of basmati rice, this Indian cilantro rice tastes exceptionally well.
- Heavy-bottomed pot is excellent for making this Indian cilantro rice. But if you want, you can also use your regular pressure cooker to make this rice.
- Wash and rinse basmati rice before soaking; this ensures the basmati rice is more flavorful.
- Discard a thick stem of the coriander leaves.
- Adjust the green chilies according to your taste and the intensity of the chilies.
- Fried papad and raitha can be served as side dishes.
How to make Indian cilantro rice
Soak 1 cup of basmati rice in water for about 19-20 minutes.
Wash and clean one bunch of coriander leaves and two green chilies. Peel 2 garlic cloves and keep them ready.
In the mixer grinder jar, add all three of these ingredients.
Grind it until it forms a smooth paste, and keep it aside(we need it in the later stage)
Heat a heavy-bottomed pot over the stove in the medium to low heat. Add vegetable oil and ghee(clarified butter). Then add a small piece of bay leaf, 1 green cardamom, 1 clove, and 1 small cinnamon stick. Fry them until they become golden brown.
Add 2-3 tablespoon of broken cashew nuts and fry them until they turn golden brown.
Now add the aside coriander paste mixture. Continue to saute them until they shrink and leave out their raw smell.
Add 2 cups of water.
Add washed and rinsed basmati rice when water is about to start boiling.
Once 80% of the rice is cooked(Hint: 20% of the water would remain in the pot), Optionally drizzle half a tablespoon of ghee over the kothamalli sadam if you prefer.
And seal it with aluminum foil. Keep the tawa/iron pan between the pot and the stove. Cook it for 10 minutes on a low heat. This is the simple and easy process of the dum method.
Let the pot cool down, remove the foil, and serve Indian cilantro rice hot with raita and potato curry.
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Indian cilantro rice
- Soak basmati rice in water for about 19-20 minutes. Rinse, drain, and set aside.
- Wash and clean coriander leaves, two green chilies. Peel garlic pods and keep these things ready.
- In the mixer grinder jar, add all these three ingredients
- Grind it until it forms a smooth paste, and keep it aside.
- In medium to slow flame heat heavy bottomed pot over the stove.
- Add 2 tablespoon of vegetable oil and 1 tablespoon of ghee.
- Then add small piece of cinnamon, cloves, cardamom, and bay leaf.
- Stir until it becomes golden brown in color.
- Now add the cashew nuts and fry them until they turn golden brown in color.
- Now add kept aside coriander paste mixture.
- And continue to stir them until it shrinks and leaves out its raw smell.
- Add water and bring it to boil.
- When water is about to start boiling, add washed and rinsed basmati rice.
- Once 80% of the rice cooked and seal it with aluminium foil.
- Keep tawa/iron pan in between the pot and the stove. And cook it for 10 minutes in simmer flame.
- Let the pot cools down, remove the foil and serve hot.
Tips and Variations for Kothamalli Sadam:
- Try adding a couple of sprigs of mint leaves for a slight variation. This enhances the flavor, and kothamalli sadam tastes different and delicious.
- Adding chopped ginger in the initial frying stage gives the rice a unique flavor.
- Wash and rinse the rice before soaking; this ensures the flavor is intact with the rice.
- An easy method of the dum process is discussed here. Multiple other ways are also available, and I find this is a more accessible and convenient method.
- If you plan to make a pressure cooker, replace the heavy-bottomed pot with a pressure cooker. Close the lid with the weight, only at 80% done or Step 10.
- I have added cashew nuts, but more almonds can also be added, yielding a vibrant kothamalli sadam /rice.
Serving Suggestions for Coriander Rice: