In this week’s Sunday lunch recipe series,I am sharing an easy yet interesting biryani recipe using coriander leaves.Generally we all make Green rice/Pulao using mint and coriander leaves for lunch box.But when I came across this biryani recipe in Aval Vikatan’s Kalyana Samayal Supplementary edition,I got tempted to try it immediately.It was titled as “Kovai Kothamalli Biryani”.This recipe was given by a marriage caterer.I had already tried
Ennai Kathirikai Poriyal and
Mixed Vegetable Poriyal from that book and both of them were super hit in my home.So I tried this biryani confidently.It came out well and satisfactory.You can make this biryani when you run short of vegetables in hand.It’s an easy and good lunch box recipe too.Lets see how to make this simple Coriander leaves biryani in detail.
Kothamalli Biryani Recipe
Coriander leaves biryani recipe - Coimbatore special Cuisine: Indian
Category: Lunch
Serves: Serves 2
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes
INGREDIENTS
- Basmati rice - 1 cup ( India Gate)
- Water - 1.5 cups
- Salt - as needed
To grind
- Coriander leaves - a handful small bunch
To saute
- Cooking oil + ghee - 1 tbsp+1 tbsp
- Cinnamon- 1 inch piece
- Cloves – 3 nos
- Cardamom – 1 no
- Black stone flower – 1 no
- Fennel seeds – 1/2 tsp
- Big onion - 1 no
- Small onions - 10 nos
- Green chilli - 2 no ( slitted)
- G&G paste - 1 tsp
- Red chilli powder - 3/4 tsp
- Garam masala powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Curd - 1/2 cup
- Green peas - a handful ( optional)
- Cashewnuts - few
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METHOD
- Wash and soak the basmati rice for minimum 30 minutes.Grind the coriander leaves to a smooth paste adding little water.Set aside. Chop the onions and slit green chilli. Crush the small onions slightly and keep aside.
- Heat a pressure cooker adding oil+ghee.Put cinnamon,cloves,cardamom,bayleaf,fennel seeds and black stone flower.Add the onions and green chillies.Saute well.Now add the Red chilli powder,turmeric powder,salt,garam masala powder and mix well.Now add the ground coriander leaves paste and saute well.Lastly add the curd and mix well.
- Add the basmati rice,water and let it come to a boil.Close the cooker and cook for one whistle in very low flame.
- Open the cooker and fluff the rice with a fork after the steam is released.
Enjoy with Raita!
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Note
- For variations u can grind mint+coriander leaves and add to masala.
- You can also powder the whole garam masala+fennel seeds and add to the oil instead of adding it as such.
- Add lemon juice at the end before closing the cooker for more tanginess.
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Try this simple coriander flavored biryani.Enjoy !
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