coriander leaves pulao is a perfect lunch box food, In this recipe, spice powders are not used, all the flavors are from the whole spices and green chilies. I have added coconut milk with the water. So instead of coconut milk, we can use 1/4 cup coconut (shredded) while grinding the spices. We can use this pulao with any raita in the dinner or in breakfast too.
Let us see how to make coriander leaves pulao.
Ingredients
Method
for grinding:
- In a blender jar, 1 cup of coriander leaves, 4 green chilly
- blend it coarsely & keep aside
For pulao:
- Heat 3 tbsp of ghee or oil in a pressure cooker, add all the whole spices
- Next, add chopped onion, saute it till it becomes slightly brown
- Now cashew, saute, then 1 tbsp ginger garlic paste
- Now add in the ground coarse paste and saute well
- Then add 1 cup of rice soaked it for 20 minutes, give a mix
- pour in 1 cup of coconut milk and ½ cup of water
- add 2 tsp of lemon juice
- Add enough salt
- Put the lid on, pressure cook it for 2 whistle in medium flame
- Open the lid after pressure released,
- fluff the rice with a spoon, and it is done
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