coriander coconut pulao / pulao recipe

Coconut Coriander Pulav

I love pulavs - let it be of any version. They taste awesome with all the flavours of masalas bursting out along with the goodness of all the veggies included in the rice. These kinds of pulavs or flavoured rice are very nice for our tummy especially during the monsoon or winter days when we want to have all spice in our foods. These spices like black pepper, cardamom, cinnamon, ginger and garlic actually

help us to feel good and get rid of the infections that are associated with the winters. So, I generally try to come up with a flavourful and spicy flavoured rice or pulavs ( pilaf ).

These pulavs are very easy to prepare if you have all the ingredients handy. They can be served as a one pot meal and are great ideas for lunch boxes both for adults and kids. Accompany it with a side and you will get the feel of dining in a favourite restaurant of yours. Today´s recipe is co-co pulav i.e. coriander coconut pulav. This coconut-coriander pulav has got a unique blend of spices. I just loved the colour and the taste of the pulav. The lovely yellowish-green colour which brightens up and resembles like a lemon is all good for your palate.

Do check my other flavoured rice dishes which are very healthy and tasty.

Palak Rice Recipe


Lemon Rice

Mango Rice

Sprouted Channa Palak Rice

Amaranths Rice with Coconut Milk

Aloo Methi Rice

Flavored Curd Rice Recipe

Vaangi Bath Recipe

Methi Peas Pulao Recipe

Cauliflower Channa Rice Recipe

Capsicum Masala Rice Recipe

Preparation

Wash and soak rice for 20 minutes. I have used basmati rice for this dish. I prefer basmati rice for any pulavs, but you can use any rice as per your preference. Add oil in a pan and add the masalas namely cloves, elaichi, dalchin ( cinnamon ).

Fry it for a minute and add poppy seeds and cumin seeds. Cook for a few seconds.

Now add red chillies, garlic and ginger. Fry for 2 minutes.

Now add green chillies and turmeric.

Give it a nice toss and add coriander leaves. I have also added the tender stems. Cook this mixture until the leaves wither.

Now add the grated coconut and salt and give it a nice mix.

Cook for another 2-3 minutes and remove from flame. Allow it to cool completely. In the meantime, slice the onions and keep them ready. Take the above coriander-coconut mixture in blender and make it into a nice thick paste. Add little water if required. Keep this aside. Heat a wide sauce pan. Add oil and ghee.

Put the sliced onions in the sauce pan and cook until they are transparent.

Now add garam masala powder, curry leaf powder, black pepper powder. If you do not have curry leaf powder, add fresh curry leaves. Sauté for a minute.

Add the fine paste of coconut and coriander that was prepared earlier.

Give it a nice mix and throw in the chopped mint leaves.

Cook for 2 minutes and add water.

Add required salt and bring this to a boil.

When it starts to boil, add soaked basmati rice.

Check for salt and seasoning. If required add some chilli powder. Mix very gently taking care not to break the rice. Cover with a lid and cook until the moisture is completely absorbed. Do not mix in between. When the moisture is completely absorbed, reduce the flame to sim and give a gentle stir to mix all the spices well. Again cover with lid and cook until the rice is completely cooked. Switch off the flame and let it rest for a while until you serve. Gently fluff with a fork so that the rice doesn’t break. Serve with a gravy side dish or any raita. You can also serve as it is because it is so flavourful that there is no need for any side or accompaniment. I have served it with capsicum ka salan which I will be posting very soon. So be tuned. 

Ingredients

Oil 2 tsp.
Coriander 1 cup
Coconut 1/2 cup ( grated )
Cardamom 3 pods
Cinnamon 2" piece
Cloves 4
Red Chillies 4
Ghee + Oil 2 tbsp.
Black pepper powder 1 tsp.
Poppy seeds 1 tsp.
Cumin seeds 1 tsp.
Garlic 5 pods
Ginger  1 1/2 tsp.
Green Chillies 4
Turmeric 1/2 tsp.
Onions 2 ( sliced )
Curry leaf powder 1 tsp.
Garam masala powder 1/2 tsp.
Mint leaves few
Salt to taste
Rice  2 cups


Method

1. Wash the rice and soak it in water for 20 minutes. Keep this aside.
2. Take oil in a pan and add cinnamon ( dalchin ), cloves and elaichi ( cardamom ). Fry for a minute.
3. Add poppy seeds and cumin seeds. Fry this for a minute. Now add garlic and ginger and red chillies. Fry for 2 minutes.
4. Add green chillies and turmeric powder. Toss for a minute.
5. Add coriander leaves and cook until the leaves wither.
6. Add grated coconut and salt. Cook for a minute and switch off the flame. Allow this to cool. Once cool make a fine paste of this coconut-coriander mixture. Keep aside.
7. Take oil and ghee in another wide pan and add sliced onions.
8. Sauté until the onions become pink and translucent.
9. Add curry leaf powder ( Or curry leaves ), black pepper powder and garam masala powder. Mix well and cook for a minute.
10. Add the fine coriander and coconut paste. Mix well and add chopped mint leaves.
11. Cook for another minute and add sufficient water. Allow the water to come to a boil.
12. When boiling add the rice, salt and mix once gently.
13. Cover with a lid and cook until there is no water in the pan.
14. When the water is completely absorbed, remove the lid and mix gently taking care not to break the rice.
15. Cover with the lid again and cook on a low flame until the rice is completely cooked.
16. Switch off the flame and allow to rest for a while before serving.
17. Serve hot or pack for lunch. 

Notes

• For 2 cups of rice, I have added 4 cups of water in the pan. I have also soaked the rice for 20 minutes.
• This yielded a soft and fluffy rice which was enjoyed by my kids as well.
• Check for spice. Adjust according to your taste.
• You can also add coconut milk to enhance the flavour.
• Adding mint leaves will give a unique flavour to the dish as a whole.