Coriander Rice or Kothimira rice recipe with step by step instructions. తెలుగు వెర్షన్
you can prepare this tasty kothimira annam or coriander rice recipe when you really get bored of eating regular recipes.you don’t need to prepare any side dish for this recipe as it alone tastes good.but tastes good when served with raitha.coriander leaves are available throughout the year and abundantly from monsoon season to winter.
last week when we’re heading back to our home from our farm, I saw a tribal woman selling fresh coriander bunches and other leafy vegetables which were laid in heaps in front of her.I bought a very big bunch of leaves for just 10 rupees.my husband tried to bargain and I stopped him saying “we pay more than the actual reasonable price while buying in the supermarkets and we can’t bargain there.then why should we bargain here for just 1 or 2 rupees”.I bought two bunches and prepared coriander chutney with one and rice with another one.
this would be the best recipe for lunch box.it’s healthy and tasty too.I have used basmati rice but you can use normal rice.for 1 cup of long grained/basmati rice use 1 1/4 cup of water.for 1 cup of normal rice use 1 1/2 cup to 2 cups of water.the carrots and paneer that I have added are optional.you can add any vegetables of your choice.hey, no bitter gourds please :).it can be served with raitha or it tastes good alone.you can add fresh coconut instead of desiccated coconut.adding little(like 1/4 cup) of whipped yogurt while sautéing vegetables enhances the taste of the dish. try and enjoy.
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Text version of Coriander Rice
- 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
- 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
- soak 300 grams of rice in water 30 minutes.
- rinse for 2-3 times before cooking.
- cut the onion into long thin slices.
- chop the carrot, green pepper & coriander.
- put coriander in grinder jar.
- add desiccated coconut, green chilies, fennel seeds, cardamom make into a paste and keep aside.
- 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.