Coriander Rice, kothamalli sadam
Coriander Rice / kothamalli sadam is super easy and very healthy, with step by step pictures and instructions. Its a very flavorful, one pot dish.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 Serves
- 1 Cup Coriander Leaves
- 2 Green Chilies
- 3 Cloves Garlic
- 1.5 tbsp Ghee
- 2 tbsp Cooking Oil
- 1 inch Cinnamon Stick
- 2 Clove
- 1 Green Cardamom
- 1 Bay Leaf small piece
- 2 tbsp Broken Cashew nuts
- 1 tsp Salt or as required
Soak basmati rice in water for about 19-20 minutes.
Wash and clean one bunch of 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(we need it in the later stage)
In medium to slow flame heat heavy bottomed pot over the stove. Add 2 tbsp of cooking oil and 1 tbsp of ghee. Then add small piece of bay leaf, green cardamom, clove and small cinnamon stick. Fry them until it becomes golden brown in color.
Now add the broken cashew nuts and fry them until they turn golden brown in color.
Now add kept aside coriander paste mixture. And continue to saute them until it shrinks and leaves out its raw smell.
Add 1 Cup of water.
Add 1 Cup of milk, and bring it to boil.
When water is about to start boiling, add washed and rinsed basmati rice.
Once 80% of the rice cooked, drizzle half a tbsp of ghee over the rice 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 kothamalli sadam hot with raitha, potato curry.
Calories: 576kcal | Carbohydrates: 67g | Protein: 26g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 1563mg | Potassium: 5301mg | Fiber: 14g | Sugar: 10g | Vitamin A: 6920IU | Vitamin C: 677.2mg | Calcium: 1482mg | Iron: 50.4mg