How long does Coriander Rice take?

1 hour 5 minutes from start to finish. That is 15 minutes of preparation and 50 minutes of cooking.

How many people does Coriander Rice serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Coriander Rice vegetarian?

Yes. No meat, no fish and no egg.

Is Coriander Rice spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Coriander Rice?

60 grams Coriander Leaves, 1½ cup Raw Rice, 1 tbsp Lemon Juice, 1 tsp Urad Dal (split), 15 grams Green Chilli, 10 grams Ginger, and a few more listed on this page.

Do I need a pressure cooker for Coriander Rice?

Yes, this one is cooked under pressure.

How many calories are in Coriander Rice?

About 391 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Coriander RiceCook

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Coriander Rice

Name: Coriander Rice
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Indian, Pan-Indian
Ingredients: 60 grams Coriander Leaves, Roughly Chopped; ½ Onion, Roughly Chopped; 15 grams Green Chilli, Slit; 10 grams Ginger, Peeled; 12 grams Garlic, Peeled; 60 ml Water, For Grinding; 1½ cup Raw Rice, For Rinsing; 550 ml Water, For Cooking; 1 tsp Salt; 2 tbsp Oil; 3 grams Cinnamon; 0.6 grams Cloves; 0.5 grams Cardamom Powder; 1 tsp Mustard Seeds; 1 tsp Urad Dal (split); 2 grams Curry leaves; ½ Onion, Thinly Sliced; ¾ tsp Salt; 1 grams Turmeric Powder; 1 tbsp Lemon Juice

65 min
medium
Serves 4

Prep 15 min · Cook 50 min

Start cooking

7 steps, one at a time. Big words for every step, and a timer where a step waits.

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Also known as kothamalli sadam, dhania rice, kothambir bhaat, cilantro rice · Veg · Rice dishes

Rice dishes Vegan Low fat Gluten-free Dairy-free

Coriander rice of cooked rice tossed in a coriander, green chilli, ginger and garlic paste with lemon. Medium-spicy, serves 4, about 65 minutes plus resting.

Low calorie

You’ll need: Pressure Cooker

Good for: Lunchbox

Ingredients

19 items

4 people

Coriander Leaves, Roughly Chopped60 grams
Onion, Roughly Chopped½
Green Chilli, Slit15 grams
Ginger, Peeled10 grams
Garlic, Peeled12 grams
Water, For Grinding60 ml
Raw Rice, For Rinsing1½ cup
Water, For Cooking550 ml
Salt1¾ tsp
Oil2 tbsp
Cinnamon3 grams
Cloves0.6 grams
Cardamom Powder0.5 grams
Mustard Seeds1 tsp
Urad Dal (split)1 tsp
Curry leaves2 grams
Onion, Thinly Sliced½
Turmeric Powder1 grams
Lemon Juice1 tbsp

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	391kcal	1564kcal
Protein	7.1g	28g
Carbohydrate	72g	286g
Fat	8.7g	35g
Fibre	3g	12g
Sugar	1.6g	6.4g

Cookd masalas for raw rice

Method

1
Rinse the rice for 1 to 2 minutes until the water is mostly clear. Wash the coriander leaves, green chillies and curry leaves. Peel the onions, ginger and garlic; roughly chop one onion half and the coriander, slit the chillies, and thinly slice the other onion half.
2
Add the coriander leaves, roughly chopped onion, green chillies, ginger, garlic and grinding water to a mixie. Grind until smooth with no large pieces left.
Coriander LeavesOnionGreen ChilliGingerGarlicWater
3
Add the rinsed rice, cooking water and salt to a pressure cooker. Cook on medium flame for 2 whistles, about 8 to 10 minutes, until the rice is soft and cooked through. Let the pressure release naturally for about 10 minutes until the pressure pin drops, then spread the rice and cool it for 5 minutes.
Raw RiceWaterSalt
4
Heat the oil in a kadai on medium flame. Add the cinnamon, cloves, cardamom powder, mustard seeds, urad dal and curry leaves. Fry for 1 to 2 minutes until the mustard splutters and the dal turns light golden.
OilCinnamonClovesCardamom PowderMustard SeedsUrad Dal (split)Curry leavesOnion
5
Add the sliced onion, salt and turmeric powder. Fry on medium flame for 4 to 5 minutes until the onion turns light golden.
SaltTurmeric Powder
6
Add the ground coriander paste and mix well. Cook on medium flame for 6 to 8 minutes until the raw smell goes and the paste becomes thick.
7
Add the cooked rice and lemon juice. Mix gently on low flame for 2 to 3 minutes until the coriander mixture coats the rice, then switch off the flame. Cover and rest for 5 minutes before serving.
Lemon Juice

Before you start

How long does Coriander Rice take?: 1 hour 5 minutes from start to finish. That is 15 minutes of preparation and 50 minutes of cooking.
How many people does Coriander Rice serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Coriander Rice vegetarian?: Yes. No meat, no fish and no egg.
Is Coriander Rice spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Coriander Rice?: 60 grams Coriander Leaves, 1½ cup Raw Rice, 1 tbsp Lemon Juice, 1 tsp Urad Dal (split), 15 grams Green Chilli, 10 grams Ginger, and a few more listed on this page.
Do I need a pressure cooker for Coriander Rice?: Yes, this one is cooked under pressure.
How many calories are in Coriander Rice?: About 391 a serving. The full nutrition table is on this page, per serving and for the whole batch.