Coriander Pulao

Ingredients

• Basmathi rice - 1 cup(160 g)
• Onion - 1 small size (Chopped)
• Curry leaves - 1 string
• Curd - 1 tbsp
• Cinnamon - 2 pieces (1 inch each)
• Cloves - 4
• Cardamom - 2
• Oil - 2 1/2 tbsp
• Fried cashew - 1 tbsp
• Salt for taste

To grind (to smooth paste)


Group I

Ginger - 3/4 inch

Garlic - 3

Ani seeds - 1 tsp


Group II


Coriander leaves - 1/2 medium bunch(1 cup)
Green chillies - 2 or adjust

Method

• Soak the rice for 1/2 an hour.
• Grind both the group I ingredients & group II ingredients separately.
• Heat oil in the pressure pan, on high medium flame.
• Splutter cinnamon, cloves, cardamom & curry leaves one by one.
• Add the group I ingredient paste & fry till the oil separates.
• Add onions, salt and fry till it becomes light brown in color.
• Add the group II ingredient paste & continue frying.
• Fry till nice aroma arise & becomes dry.
• Now add the soaked rice & add double the amount (2 cups) of water.
• Now add curd.
• Mix well, check for salt & cover the cooker when the water stars bubbling.
• Reduce the flame to low.
• Let it cook for 15 minutes.
• Switch off the flame & wait for 5 minutes.
• Then open the cooker & mix gently.
• Garnish it with fried cashews & serve it with raita.

Tips for the recipe - Do not add much water while grinding the masalas. So that it becomes easy while frying the masala in the oil. Soaked rice can be roasted in a tbsp of ghee till it becomes dry. This roasted rice can be added in the masala. This will make your cooked rice grains separate & gives nice aroma because of ghee.You can also add a few drops of lemon juice before covering the lid of the cooker.