Coriander Leaves Rice

Coriander leaves rice, also known as cilantro rice, is a flavorful rice dish that is often served as a side dish in many cuisines, particularly in Indian and Mexican cuisine. Here is a simple recipe to make coriander leaves. Its easy to make and can be served with any pachadi like Cucumber Curd Pachadi, Banana Stem Pachadi, Coconut Curd Pachadi.

  • Cucumber Curd Pachadi

    Difficulty: Easy

    This traditional pachadi or raitha is made with cucumber and yoghurt. It can be served with any flavored rice or pulav.

  • Vazhai Thandu (Banana Stem) Pachadi

    Difficulty: Easy

    This pachadi is made with banana stem (vazhai thandu) and yoghurt. It can be served with any flavored rice.

  • Coconut Curd Pachadi

    Difficulty: Easy

    A pachadi that is quick to make and can be served with any flavored rice.

Coriander Leaves Rice

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Recipe by S Kamala Course: RiceCuisine: Indian, TamilDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes

Learn how to make a delicious, easy-to-make flavored rice dish with fresh coriander leaves. Perfect to serve with various pachadi like Cucumber Curd Pachadi or Coconut Curd Pachadi. Try it now!

Ingredients

  • Rice – 1 cup

  • Fresh Coriander Leaves – 1 small bunch

  • Green Chillies – 2 Nos

  • Fresh Ginger – a small piece

  • Tamarind – a small gooseberry size

  • Urad Dhal – 1 tablespoon

  • Oil – 1 tablespoon

  • Mustard – ½ teaspoon

  • Cashew nuts – few (optional)

  • Salt – 1 teaspoon or as per taste

Directions

  • Cook the rice until it is tender but not mushy. Set aside.
  • In a pan, heat a teaspoon of oil and sauté urad dal until it attains a light brown color.
  • Add halved green chillies and finely chopped ginger to the pan. Sauté briefly.
  • Incorporate tamarind into the mixture and continue to sauté for a few moments.
  • Finally, add freshly chopped coriander leaves and sauté the entire mixture for a few seconds. Allow the fried ingredients to cool down.
  • Once cooled, transfer the mixture to a blender and process until it forms a smooth paste.
  • In the same frying pan, heat the remaining oil over medium heat. Add mustard seeds and wait for them to pop. Next, add cashew nuts and sauté until they start to brown. Lower the heat.
  • Stir in the freshly ground coriander paste and season with salt. Mix well.
  • Gently fold in the cooked rice, ensuring that it is well-coated with the paste. Continue to stir on low heat until the rice and paste are thoroughly combined. Once well-mixed, remove from heat.
  • Tips:
  • Consider adding fried cashew nuts or ground nuts for added texture.
  • A tablespoon of freshly grated coconut can also be sprinkled over the top as a garnish.

Recipe Video

10 Comments

  1. Hi kamala,
    I visited your website just now.the receipes are quite interesting.I copied the coriander rice receipe.tomorrow I am going to try.
    Thank you so much.

  2. Vasanth kumar

    It came awesome i had it for dinner heavily:) thanks for the nice dish

  3. Hi,
    This can be prepared in a different way also.In a kadai,season bay leaf,small size cinnamon stick and cardomom,then add ginger garlic green chilli paste then add onion fry till brown now add mixer blended
    coriander add little masala powder and fry till the raw smell goes off.then add either green peas or potato pieces.then put basmati rice and add coconut milk.
    and cook well.

  4. I made this rice and it was simply superb. Amazing dishes from you which are really simple but tasting excellent. Thanks for making me getting interested in cooking

  5. Giridharan.P

    I made this Chutney it comes like a photo, and a Extraordinary taste with uthappam & Idly. Nice

  6. Wonderful recipe – my husband loved it. Thanks!

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