Easy Coriander Pulao | South Indian Cilantro Rice (Instant Pot Steps)

South Indian Coriander Rice Pulao served in a white ceramic bowl.

5 from 21 votes

Easy Coriander Pulao | South Indian Cilantro Rice (Instant Pot Steps)

Coriander Rice or Cilantro Rice 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.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Lunch, Snack

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings:

Calories: 399kcal

Author: Kushi

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.

Nutrition