Home / Recipes / Coriander Pulao


  • Long grain Basmati rice - 1 cup (washed)
    Mixed vegetables, chopped into long pieces - 1.5 cups
    Fresh coriander (dhaniya) leaves, chopped - 1/2 cup
    Green Chili - 1 medium
    Cloves - 3-4
    Bay leaf - 1 medium
    Cumin (Jeera) seeds - 1 tsp
    Salt to taste
    Ghee - 1 tbsp
    Ghee-roasted Peanuts or Cashews (optional)


  • 1. Grind together the coriander leaves and green chili to a paste. Keep aside.
    2. Heat ghee in a pan. Add cumin seeds, cloves and bay leaf. Saute a bit. Add the chopped vegetables, salt and the coriander paste and mix well. Let cook for about 2 to 3 minutes.
    3. Add to a pressure pan/cooker along with the washed rice and 1.5 cups water and pressure cook up to 2-3 whistles. Reduce heat and let it be for about 7-8 minutes more. Remove from flame and let the pressure release naturally.
    4. Give the pulao a stir and check for salt. Garnish with the ghee-roasted nuts if desired. Serve hot with raita and papads.