Coriander pulao is basically a South Indian dish with bursting flavours. With a generous amount of veggies, it is healthy too. And the herbs make it exceptionally fragrant. This easy to make dish can be the perfect lunch or dinner when you are busy and want a quick one pot meal.
For 2 servings
Prep Time 5 mins =>Cook Time 10 mins=>Total Time 15 mins
For Masala Paste
1).½ onion (cubed) 2) 8 cloves 3) ½ tsp pepper 4) 1 inch cinnamon 5) 2 green chilli (or as per taste) 6) A bunch of coriander
Other ingredients
1) 1 tbsp clarified butter or ghee. 2) 1 bayleaf. 3) 10-12 cashew (whole). 4) ½ onion (thinly sliced). 5) ½ tsp garlic paste 6) ½ tsp ginger paste.
7) ½ tomato (finely chopped). 8) 1 cup chopped veggies (carrots ,beans, capsicum). 9) 2 tbsp peas. 10) 3 cups cooked rice. 11) Salt as per taste.
1) To begin, in a small blender take cubed onion, 8 cloves, ½ tsp pepper, 1 inch cinnamon, 2 green chilli and handful coriander leaves. Blend to smooth paste adding 2 tbsp of water or as required Keep aside.
2) In a kadai, heat 1 tbsp ghee and lightly fry 1 bay leaf and whole cashew.
3) Add sliced onion and sauté followed by ginger and garlic paste till the raw smell disappears.
4) Now add tomato and sauté till the tomatoes turn soft.
5) Add the veggies and sauté for a minute.
6) Add in the masala paste along with salt as per taste and mix well.
7) Cover and cook till vegetables are completely cooked.
8) Now add in 3 cups of cooked rice and mix gently. Be careful not to break the rice.
9) Cover and simmer for 5 minutes so that the rice absorbs the masala.
10) Finally, serve Coriander Pulao with Raita or dish of your choice.
CORN RICE
Looking for an easy recipe for a quick lunch/dinner on a weekday? Make this pulao for a wholesome meal and pair it with a bowl of raita or green salad and you’re done.
Ingredients
1) 1 cup of rice. 2) 1 cup corn kernels (fresh or frozen) 3)1 medium to large onion (thinly sliced). 4) 2 tbsp white oil. 5) Chopped coriander leaves for garnish Water to cook the rice.
Spices
1)small to medium tej patta (Indian bay leaf). 2) green cardamoms. 3) 2 to 3 cloves. 4) 1 inch cinnamon. 5)1 small star anise (optional). 6) 1 or 2 single strands of mace. 7) 1 tiny piece of stone flower (patthar ke phool) (optional). 8) 4 to 5 black peppercorns. 9) ½ tsp cumin seeds.
Other ingredients
Seasoning
1) ¼ teaspoon turmeric powder. 2)¼ teaspoon red chili powder. 3) ½ teaspoon coriander powder.
For the green paste
1) ¼ cup coriander leaves. 2) 1 tbs mint leaves. 3) 1 inch ginger. 4) 1 or 2 green chilies. 5) 3 to 4 small garlic cloves. 6) 1 tablespoon desiccated coconut or fresh coconut (optional) 7) 1 tbs water (if not using coconut).
1) Rinse the rice very well in water and then soak in enough water for 20 to 30 minutes. Strain the rice well and keep aside.
2) Blend the ingredients for the green paste in a mixer/blender till smooth.
3) Heat the oil in a pan. Add the spices and allow them to splutter.
4) Then add the thinly sliced onions and sauté till they become golden brown.
5) Add the ground green paste. Stir in well and sauté.
6) Then add the corn kernels.
7) Add the powder seasoning and mix well.
8) Add rice. Stir gently so that the rice does not break. Mix well with the rest of the ingredients.
9) Now add water depending on the type of rice as much needed to cook it so that the water is absorbed.
10) Season with salt as per taste. Stir and mix again.
11) Cover and cook till rice is soft and fluffy. You can also pressure cook. Adjust water accordingly.
12) Once the rice is cooked, let it sit for 5 minutes. Then take a fork and gently fluff the rice. Garnish with coriander leaves. Serve with raita or green salad.
EGG RICE -A one-pot quickie
This recipe is a one pot – quick recipe suitable for the days when either you are in a hurry or feeling lazy to do more. As Appayan rice is full of minerals and vitamins that is natural to husking rice, the eggs add protein to it and make this a healthy lunch or dinner dish that is easy to cook and very tasty.
For 2 servings
Prep time 10 mins Resting time 20 mins Cook time 15 mins
Ingredients
1)2 cups Appayan Banskathi Rice
2) 4 eggs
Spices
1) 2 bay leaves
2)1 teaspoon cumin seeds
3) 4-5 cardamoms
4) 1 inch cinnamon stick
5) 4-5 cloves
6) 2 star anise
For the masala
1) 2 medium onions thinly chopped
2) 4-5 green chilies
3) 1 teaspoon ginger garlic paste
4) 2 medium sized tomatoes roughly chopped
5) 1 teaspoon turmeric
6) 1/2 teaspoon red chili powder
7) ½ teaspoon garam masala powder
8) ½ cup whisked yoghurt
9) 1/4th cup chopped mint leaves
How to cook
1) To begin, wash thoroughly and soak the rice
2) Boil the eggs, peel and make slits
3) Add oil to the pot or pressure cooker and heat. Add bay leaf, cumin, cardamom, cinnamon, cloves and star anise.
4) Once they sizzle, add onions and green chillies. Fry till the onion is light golden.
5) Add ginger garlic paste and saute till the raw smell is gone.
6) Add the boiled eggs and stir.
7) Add tomatoes, turmeric, red chilli powder and salt to taste. Mix well and cook till the oil separates.
8) Add the mint leaves and stir in for a minute.
9) Add in the whisked yogurt on reduced heat. Stir in.
10) Add the garam masala powder. Cook until the mixture is thick.
11) Add soaked and drained Appayan Banskathi rice. Pour hot water and mix well. Bring the water to a rapid boil and then lower the heat again. Cover and cook till rice is completely done.
12) Give it some sitting time. Fluff rice with a fork before serving with yoghurt or raita.
