Coriander Rice | Cilantro Rice | Coriander Pulao

Ingredients

• 190 g (1 cup)basmati rice
• 480 ml (2 cups)water
• 2.5 ml (1/2 tsp)ghee or oil
• as neededsalt
• 1onion, finely chopped
• 15 g (1 cup)fresh coriander leaves
• 20 g (1/4 cup)coconut, chopped
• 2green chillies
• 2.5 ml (1/2 tsp)cumin seeds
• 2.5 ml (1/2 tsp)mustard seeds
• 10 ml (2 tsp)oil
• 6–8whole cashews
• as neededsalt
• as neededwater

Instructions

1. 1

   Soak the rice

   Rinse and soak the basmati rice in enough water for 15–20 minutes to help it cook evenly.

2. 2

   Bring water to boil

   In a heavy-based pan, heat 480 ml water with 2.5 ml ghee or oil and salt as needed. When the water begins to boil, add the soaked rice.

3. 3

   Cook the rice

   Cover and cook over a low heat until the rice is cooked. Take the pan off the heat and leave the rice to rest for 5 minutes.

4. 4

   Cool the rice

   Spread the cooked rice on a large plate and leave it to cool completely.

5. 5

   Toast the cashews

   Heat 10 ml oil in a pan and add the mustard seeds. When they begin to splutter, add 6–8 cashews and roast until golden brown.

6. 6

   Fry the onion

   Add the finely chopped onion and fry over a low heat until translucent.

7. 7

   Prepare coriander

   Meanwhile, put the coriander leaves, green chillies and cumin seeds in a mixer-grinder.

8. 8

   Grind the paste

   Add a little water as needed and grind to a smooth paste.

9. 9

   Cook the paste

   Add the coriander paste to the pan and cook over a low heat for 2–3 minutes.

10. 10

    Grind the coconut

    Meanwhile, grind the chopped coconut with a little water to make a smooth paste.

11. 11

    Add the coconut

    Stir the coconut paste into the pan and cook for 4–5 minutes. Season the masala paste with salt as needed.

12. 12

    Add the rice

    Add the cooked, cooled rice to the pan.

13. 13

    Coat the grains

    Mix gently until the rice is coated with the masala, then take the pan off the heat.

14. 14

    Serve the rice

    Serve hot with potato roast or fryums on the side.

What is coriander rice?

Coriander rice, also called cilantro rice or coriander pulao, is rice flavoured with fresh coriander. This South Indian-style version uses a ground herb-and-chilli paste, coconut and a spiced oil tempering.

The method builds flavour in the pan, then folds in rice that has been cooked separately. Cooling the rice first helps the grains stay distinct as they are coated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 508 calories, 9g protein, 90g carbs, 12g fat.

Most of the carbohydrates come from the basmati rice, while oil, ghee, coconut and cashews contribute much of the fat. The rice and cashews provide some protein, though the dish is mainly a rice-based meal. Pair a serving with vegetables or a protein-rich side to make the plate more varied.

Choosing the rice and herbs

Basmati: its long grains suit a dish where you want the rice to remain separate rather than turn creamy. Soaking for 15–20 minutes is part of the method and helps the grains cook more evenly.

Coriander: use fresh leaves for the bright, herbal paste. Remove any tough stems and rinse the leaves well before grinding.

Making the pastes

Coriander paste: grind the leaves with the chillies and cumin, adding only a little water at a time. A smooth, thick paste is easier to cook down without making the masala watery.

Coconut paste: grind the chopped coconut separately with a little water. Keeping it smooth helps it blend into the coriander masala.

Getting the tempering right

Mustard seeds: add them to the hot oil and wait for them to splutter before adding the cashews. Keep the heat controlled so the seeds pop and the cashews turn golden rather than darken too quickly.

Onion: cook it gently until translucent. This softens its flavour and gives the masala a sweet, savoury base.

Keeping the grains separate

Cook the rice covered over a low heat, then leave it to rest for 5 minutes as directed. Spread it on a plate afterwards and let it cool completely before mixing.

When combining the rice and masala, fold rather than crush the grains. Stop once the rice is evenly coated.

Timing and serving

The recipe takes 40 minutes in total, including the 15–20-minute soak. While the rice cooks, you can prepare the pastes and tempering, then let the rice cool before bringing everything together.

Serve it hot with potato roast or fryums, as suggested. A simple vegetable side or a cooling yoghurt accompaniment can also round out the plate.

Recipe notes & tips

• Soak the rice for the full 15–20 minutes before cooking.
• Add water to each paste gradually so it stays thick and smooth.
• Use a heavy-based pan to help the rice cook evenly over a low heat.
• Let the rice cool completely before folding it into the masala.
• Mix gently with a wide spatula to keep the basmati grains intact.

Variations

• Adjust the heat: use fewer green chillies for a milder paste.
• Use ghee: choose it instead of the rice-cooking oil for a buttery aroma.
• Add vegetables: stir cooked peas or diced carrots into the masala before adding the rice.
• Change the nuts: use an equal amount of roasted peanuts instead of cashews.
• Make it vegan: use oil rather than ghee.

Common mistakes to avoid

• Too much grinding water: the paste can become runny; add water a little at a time.
• Adding hot rice: it can break during mixing; spread it out and cool it completely first.
• Overcooking the onion: it may brown before the paste goes in; keep the heat low and stop when translucent.
• Burning the cashews: they colour quickly in hot oil; watch them closely and add the onion once golden.
• Stirring too vigorously: the grains can turn mushy; fold gently until coated.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry; avoid reheating more than once.

Frequently asked questions