Cilantro Rice - Coriander Rice
15-30 min, 3-4 servings, cashews, cilantro, contributed, cook 17 min, cumin seeds, dairy free, easy, garam masala, garlic pods, ghee or oil, gluten free, green chili, indian, low fat, main course, onion, plant-based, prep 8 min, pressure cook, rice, salt to taste, sauté, Subhadra Burugula, vegan, vegetarian, water
Ingreadient
- 2 bunches cilantro
- 2 tbsp ghee or oil
- 2 tsp cumin seeds
- 1 tsp garam masala
- 2 cups rice
- 4 cups Water
- 1/2 onion
- 3 tbsp cashews
- 4 green chili
- 6 garlic pods
- Salt to taste
Direction
- Wash the cilantro bunches, make a fine paste of cilantro and green chili.
- Put instant pot on saute mode high. Add ghee and let it get hot. Once hot add cumin seeds and fry well.
- Add onions, garlic and cashews, fry till golden. Add Cilantro green chili paste and fry till raw smell goes away, approximately 2-3 minutes.
- Add garam masala, mix well. Add rice and water, add salt to taste. Mix gently. Turn off saute mode.
- Put the lid and vent to sealing position. Push the rice button.
- Quick release once the instant pot goes to warm mode or Natural pressure release is also fine.
- Fluff the rice and serve hot. Garnish with cilantro if desired.
