Quick and easy one-pot meals are a favorite at our home. This Coriander Rice is a simple, easy and delicious recipe that can be made in a jiffy if you have cooked rice. With very few basic ingredients, this coriander pulao still turns out to be a flavor-bomb! It can be served as a quick meal with a side of roasted potato or plantain or simply with some fryums – works best for those busy weekdays or nights.
Coriander Rice
Coriander Rice or Cilantro Rice is a flavorful one-pot meal recipe made with cooked rice spiced with fresh cilantro/coriander and coconut paste. It has a subtle flavor of fresh coriander leaves and coconut, with a hint of cumin. With no other vegetables or spices added, it is very easy to prepare this coriander pulao but taste-wise, it is brilliant. I usually add roasted cashews to give the rice a nutty flavor, but you can add any choice of vegetables too. While coconut is optional, it works really well with the flavor of the fresh coriander and helps keeping the rice moist but light.
Tips & Important Notes for Making Cilantro Rice
Simple one-pot coriander rice is easy to make and is a beginner-friendly recipe. Follow the below notes for making it perfectly at home. I used Basmati Rice for making this coriander pulao but any rice variety works. Make sure the rice is al-dente and not cooked to a mush. Having the rice at room-temperature completely cooled down works the best. Fresh coriander paste tends to turn a darker color quickly, so don’t prepare it in advance. Do not cook the coriander paste for longer duration as it loses its color & flavor.
Serving Suggestions
Coriander Rice is best served hot with a side of potato roast or any other roast vegetable. It stays fresh and moist even after cooling down, making it perfect for packed lunch-boxes. However, as coconut is used in the recipe, it should be consumed within a few hours. Check out other one-pot rice recipes
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Coriander Rice Recipe with Step by Step Pictures
First soak 1 cup basmati rice in enough water for 15-20mins. This helps in cooking the rice better.
In a thick bottomed pan, heat 2 cups of water along with ½ teaspoon ghee/oil and salt needed for the rice. As the water begins to boil, add the soaked basmati rice.
Cook on low flame covered until the rice is cooked. Remove from heat. Let it rest for 5 mins.
Spread the cooked rice on a large plate and let it cool down completely.
In a pan heat 2 teaspoon oil and add ½ teaspoon mustard seeds. As they splutter, add 6-8 Cashews. Roast until golden brown.
Now add 1 onion finely chopped and fry on low flame until translucent.
Meanwhile add 1 cup fresh coriander leaves along with 2 green chillies and ½ teaspoon cumin seeds in a mixer-grinder.
Add very little water as needed and grind into smooth paste.
Add this prepared paste to the pan and cook on low flame for 2-3 mins.
Meanwhile grind ¼ cup coconut with little water into a smooth paste.
Add it to the pan and cook for 4-5 mins. Add salt as needed for the masala paste.
Now add the cooked cooled down rice to the pan.
Mix well until the rice is coated with the masala. Remove from heat.
Serve hot with a side of potato roast or fryums.
Recipe Notes
This recipe can be made with sona masoori rice too. It works the best if there is leftover rice. Adjust the number of green chillies per taste preference.
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📖 Recipe
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