Coriander Pulao.


Many years ago a tamil weekly interviewed VIPs and asked about the special food in their houses. Dr. Kamala Selvaraj   mentioned  Coriander Pulao and Pakoda Kurma as her  family’s favourite recipe. While i learnt the Pulav recipe well and do it even now, i somehow forgot the Pakoda kurma. Any way Pulao can be eaten with Paneer or with a simple raitha too , so Coriander pulao can be relished and if any Thanks, it goes to Dr. Kamala Selvaraj.


Basmati Rice -1 cup

Fresh coriander leaves – 1 cup(Tightly packed)

Green chilli-3

Garlic   – 4 flakes

Ginger -1 inch

Onion -1

Cinnamon -1 inch

Cloves -1

Bay leaf -1

Cooked  Green peas,  Fresh Carrot , corn – 1 cup





  1. Wash and soak the Basmati rice in water for about half an hour.
  2. Meanwhile grind garlic, Green chilly, ginger with less water .
  3. Grind coriander leaves too  separately.
  4. After the soaking time heat oil in a pressure cooker .
  5.  Add the spices and sauté onion well.



6. Add the ginger, garlic, green chilli paste and sauté well.
7. Add water ,i.e. 1 and a half cup in the cooker .
8. Add the coriander paste and salt and mix well.
9. Finally add the rice and mix gently. Cook for two whistles only .
10. When cooked stir gently and transfer to a wide bowl.
11. The aromatic Coriander Pulao which is also a feast to eyes is ready and don’t forget that this a Doctor’s recipe , so we can indulge freely .


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