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Kothimira Rice
Course
Main Course
Cuisine
Indian
Prep Time
15
minutes
Cook Time
25
minutes
Total Time
40
minutes
Author
Bindu
Ingredients
35
grams
coriander leaves
300
grams
rice
200
grams
paneer
50
grams
green peas
1/4
cup
coconut powder or fresh coconut
1
or 40 grams
carrot
1
or 60 grams
green pepper/capsicum
50
grams
onion
1
tsp
fennel seeds
3
cardamom pods
450
ml
water
Other
1/4
cup
cashew nuts
2
1-inch
cinnamon sticks
3
cardamom pods
1
mace flower
1
kapok bud/Marathi moggu
1
bay leaf
1
star anise
Instructions
Soaking the rice
soak 300 grams of rice in water 30 minutes.
rinse for 2-3 times before cooking.
Cutting the vegetables
cut the onion into long thin slices.
chop the carrot, green pepper & coriander.
Making coriander paste
put coriander in grinder jar.
add desiccated coconut, green chilies, fennel seeds, cardamom make into a paste and keep aside.
Cooking Kothimira rice
take a pressure cooker.
heat 2 tsp of ghee/clarified butter and 3-4 tsp of oil.
roast cashew nuts for a minute and transfer them to a plate.
add whole garam masala spices - cinnamon, cardamoms, cloves, bay leaf, mace, star anise, kapok bud.
put sliced onions, chopped green pepper, carrots, green peas, paneer and saute for 2 minutes.
add salt, turmeric powder, ginger garlic paste, mix well and saute for 2-3 minutes.
pour water, mix well and taste the water for salt.add salt if required.
cover it with a lid and cook up to 3 whistles.
wait until the pressure is gone.
mix gently, garnish with roasted cashew nuts and serve hot.