Coriander Rice or Cilantro Rice Pulao is an easy-to-make vegan rice recipe prepared using aromatic spices and vegetables of your choice in less than 30 minutes and comes under 400 calories.
While you are here, also check out South Indian masala khichdi, vangi bath (eggplant rice), and chitranna (temple-style lemon rice).
About Coriander Rice
Whenever I feel lazy to cook an elaborate meal, I prefer preparing one-pot rice or pasta dishes as they are not only easy to make, but with one dish, you can manage your entire lunch or dinner. When preparing my rice recipes, I use spices and vegetables that are available in my pantry, and sometimes I even add the leftover rice.
This is a no-fuss recipe. You will not only have a delicious meal on your plate, but also easy meals mean easy clean up. So I can enjoy the rest of the time relaxing again 🙂
This recipe is also great for your lunchbox. If you love quick lunchbox recipe ideas, check out hariyali sabudana pulao, simple and delicious chickpea rice pulao, easy chicken biryani, etc.
Ingredients
Rice - Use Basmati rice if you love long-grain rice in your dishes. I also sometimes use jeera rice or jasmine rice in my recipes.
Whole garam masalas, such as Cloves, Cardamom seeds, and Bay leaf, add a warm earthy aroma.
Aromatic veggies such as Onion, Ginger, and Garlic
Green chilies for spiciness. You can also add other spices, such as Red chile powder and Turmeric powder.
Cilantro (Coriander leaves) and Mint leaves are the main star of the dish and are the main flavor and color.
Cumin seeds for flavor.
Vegetables of your choice, such as Carrots, Capsicum (Green bell pepper), Green beans,
Frozen green peas.
Lemon juice to brighten the dish and balance the flavors. Salt to taste.
See the recipe card below for a full list of ingredients and measurements.
Step by Step Recipe
Step 1: Cook the rice according to the package instructions and keep this aside.
Step 2: Heat oil in a pan. Add whole garam masalas and saute for a few seconds. Add onion, ginger, garlic, green chilies, and a pinch of salt, and saute till the onion becomes translucent.
Step 3: Blend this sauteed ingredients from Step 2 along with fresh coriander leaves, mint leaves, and water to form a smooth paste.
Step 4: Heat oil in the same pan. Add cumin seeds and saute for a few seconds. Add chopped vegetables and saute for 2 to 3 minutes. Add the paste prepared in Step 3. Optionally add red chile powder and turmeric powder. Next, squeeze the juice of a lemon, adjust the salt to taste, and cook until the moisture evaporates.
Step 5: Add the cooked rice and toss till everything is combined. Coriander rice is now ready. Serve hot with raita or tomato ketchup, and Enjoy!
Expert Chef Tips
- Vary the amount of spices as per your taste.
- Use any vegetables of your choice.
- You can also substitute coriander/cilantro with parsley/mint.
- Use Basmati rice if you like your rice dishes to have long-grained cooked rice that is fluffy. I have used jasmine rice for this recipe.
- Coriander Rice can be served alone or with tomato ketchup, plain yogurt, yogurt-based salad/raita, or any gravy of your choice.
FAQs
Yes. You can use herbs such as mint, basil, and parsley instead of cilantro/coriander to prepare this rice dish.
Yes. I have prepared this recipe with regular rice, sona masoori, jeera rice, jasmine rice, brown rice, etc. Simply follow the cooking instructions for each rice variety. I avoid glutinous/sticky rice as I like my final dish to be fluffy.
Yes. I have prepared this rice with different varieties of millets (such as proso, foxtail, barnyard, etc.), quinoa, sabudana/tapioca pearls, and semolina. So feel free to use the rice substitutes of your choice.
What do you guys prepare on a lazy day or when you want to take time out from the kitchen? Do drop in a few lines. I would love to hear your thoughts.
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Recipe card
Easy Coriander Pulao | South Indian Cilantro Rice (Instant Pot Steps)
Ingredients
- 1.5 cups Rice such as Basmati or Jeera
- 2 piece Cloves
- 2 pods Cardamom
- 1 leaf Bay leaf or Tej Patta
- 2 tablespoon Vegetable oil or Butter/Ghee
- 1 medium Onion finely chopped
- 1 inch Ginger finely chopped
- 5 cloves Garlic finely chopped
- 2 piece Green Chilies chopped
- ¼ cup Cilantro or Coriander leaves, packed.
- 12 leaves Mint
- ¾ cup Water
- 1 teaspoon Cumin seeds
- 1 medium Carrot chopped
- ½ medium Green Bell Pepper or Capsicum, chopped
- 6 pods Green Beans chopped
- ¼ cup Frozen green peas
- 1 fruit Lemon juice
- ¾ teaspoon Salt adjust to taste
- ½ teaspoon Red chilli powder optional
- ¼ teaspoon Turmeric powder optional
Instructions
Step 1
- Cook the 1.5 cups Rice according to the package instructions and keep this aside.1.5 cups Rice
Step 2
- Heat 1 tablespoon of Vegetable oil in pan. Add cloves, cardamom, bay leaves and saute for few seconds.2 piece Cloves, 2 pods Cardamom, 1 leaf Bay leaf
- Add in onion, ginger, garlic, green chilies, a pinch of salt and saute till onion becomes translucent.1 medium Onion, 1 inch Ginger, 5 cloves Garlic, 2 piece Green Chilies
- Blend these sauteed ingredients along with fresh coriander leaves, mint leaves, water to form a smooth paste.¼ cup Cilantro, 12 leaves Mint, ¾ cup Water
Step 3
- Heat 1 tablespoon of oil in the same pan. Add cumin seeds and saute for few seconds.2 tablespoon Vegetable oil, 1 teaspoon Cumin seeds
- Now add in carrot, capsicum, green beans, frozen peas and saute for 2 to 3 minutes.1 medium Carrot, ½ medium Green Bell Pepper, 6 pods Green Beans, ¼ cup Frozen green peas
- Add the paste prepared from Step 2, red chile powder, turmeric powder, lemon juice, salt to taste and cook for another 3 minutes or until the moisture evaporates.1 fruit Lemon, ½ teaspoon Red chilli powder, ¼ teaspoon Turmeric powder, ¾ teaspoon Salt
- To this add the cooked rice (from Step 1) and toss till everything is combined.
- Coriander rice pulao is now ready. Serve hot with tomato ketchup or yogurt-based salad or raita and enjoy.
Instant Pot Steps
- First, turn on the instant pot in SAUTE mode and complete Step 2 given above.
- Add 1 tablespoon of oil to the instant pot. Once the oil is hot, add cumin seeds and saute for a few seconds. Add chopped veggies and saute for 2 to 3 minutes. Add washed and drained, uncooked rice and 1.5 cups of water (1:1 rice to water ratio).
- Cover the IP to SEAL position. Cook on manual mode (i.e., high pressure) for 4 minutes. Do a quick pressure release by changing the valve to a venting position. Once the pin drops, open the lid. Let it rest undisturbed for 10 minutes.
- Mix gently using a spatula. Serve with yogurt raita and enjoy!
Notes
Expert Chef Tips
- Vary the amount of spices as per your taste.
- Use any vegetables of your choice.
- You can also substitute coriander/cilantro with parsley/mint.
- Use Basmati rice if you like your rice dishes to have long-grained cooked rice that is fluffy. I have used jasmine rice for this recipe.
- Coriander Rice can be served alone or with tomato ketchup, plain yogurt, yogurt-based salad/raita, or any gravy of your choice.
Angie@Angie's Recipes
This looks like a perfect side dish!
Kushi
Thank you Angie 🙂
Anu Yalo
Sounds interesting!!
Kushi
Thank you Anu 🙂
Nava K
Rice is always my fav, this rice is included and one I have made before as well.
Kushi
Thank you Nava 🙂