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: EasyThis 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: EasyThis pachadi is made with banana stem (vazhai thandu) and yoghurt. It can be served with any flavored rice.
Coconut Curd Pachadi
Difficulty: EasyA pachadi that is quick to make and can be served with any flavored rice.
Coriander Leaves Rice
4
servings5
minutes20
minutesLearn 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.
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.
Hi Smitha,
Thank you for visiting my site. Please try this rice and let me have your feedback.
It came awesome i had it for dinner heavily:) thanks for the nice dish
Thank you Vasanth Kumar for your feed back.
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.
Thank you Devi for sharing your recipe.
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
Thank you Gayatri for trying this recipe and your kind feed back on this.
I made this Chutney it comes like a photo, and a Extraordinary taste with uthappam & Idly. Nice
Wonderful recipe – my husband loved it. Thanks!