Coriander Rice (Indian Cilantro Rice)

ByKanan Patel Updated on
21 Comments
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A perfectly delicious and easy-to-make coriander rice recipe with the addition of lots of veggies. I am sure you’ll love the mild flavors of this Indian cilantro rice.

This recipe of yours in now a regular in my kitchen. ⭐⭐⭐⭐⭐
– Vandana

Coriander rice in a white bowl with a spoon on side on the wooden board.

It is also known as Indian cilantro rice or Kothimeera rice.

About This Recipe

  • 2 Methods: Originally, I shared a stovetop pressure cooker recipe in 2012. I’ve now updated the post to include the instant pot coriander rice recipe method, giving you two easy ways to make it.
  • Quick to Make: With only 20 minutes of prep work and 15 minutes of cook time, this coriander rice recipe comes together in just 35 minutes.
  • Healthy & Nutritious: This dish gets its flavor from a coriander leaf paste cooked into the rice. Plus, the addition of vegetables like peas, carrots, and cauliflower boosts its nutritional value.
  • Mild in Taste: This recipe doesn’t use any spice powders, yet it’s so flavorful! If you prefer a spicier version, simply add more green chilies to taste.
  • Great for Lunchbox: This coriander rice pulao is versatile and makes a great lunchbox option for both kids and adults. You can enjoy it as it is or serve it with a side of plain yogurt or any raita (like boondi raita or cucumber raita) for a complete meal.

Ingredient Notes

Here is the pic of the ingredients used in making this flavorful coriander rice. The detailed amount is mentioned in the recipe card below.

Ingredients used in making coriander rice are in individual bowls and on marble surface with labels.
  • Rice: I mostly use the basmati rice recipe. So the water amount and cooking time mentioned here are for basmati rice only. If you are using other verities of rice then adjust the water amount and cooking time accordingly.
  • Cilantro Or Coriander: To make the paste, I have used leaves and stems both. 
  • Green chili: Adjust the quantity to suit your spice tolerance. Add more for a spicier dish or omit if making it for kids.
  • Ginger, Garlic: Adds a depth of flavor in this pulao.
  • Cloves, Cardamoms, Bay Leaf: Whole spices add a subtle, aromatic depth to the dish.
  • Veggies:
  • Onion is a must.
  • You can play around with the rest veggies. Here I have used peas, carrot and cauliflower. You can add other veggies like broccoli, green beans, sweet corn, baby corn, eggplant, zucchini, cabbage, broccoli, bell pepper, etc.

Step By Step Photos (With Tips) – Instant Pot

Prep:

Take basmati rice in a colander and wash under running cold water until the water runs clear. Alternatively, rinse the rice in a bowl 2-3 times until the water is no longer cloudy. Set aside.

Make Coriander Paste:

  1. In a small grinder jar, add coriander leaves, ginger, garlic, and green chili.
  2. Add 2-3 tablespoons of water and grind until smooth. Set aside.

Variation: Add a handful of mint leaves along with coriander when making the paste for a refreshing flavor.

Collage of 2 steps showing adding paste ingredients in blender and ready paste.

Instant Pot Coriander Rice Recipe:

  1. Turn on the Instant Pot to Saute mode and add oil. Once hot, add the whole spices (cloves, green cardamom, and bay leaf). Saute for 30-40 seconds or until aromatic.
  2. Add sliced onions and cook for 2-3 minutes until soft and translucent.
  3. Add the veggies (carrot, peas, cauliflower) and salt, then cook for another 2 minutes.
  4. Add the prepared coriander paste and mix. If the paste is sticking to the bottom, turn off Saute mode.
Cllage of 4 steps showing sauteeing spices, onion, adding veggies and coriander paste.
  1. Add the washed rice and water, then stir well to combine.
  2. Scrape the bottom of the Instant Pot liner to prevent burning.
  3. Close the lid, set the valve to sealing, and cook on manual (high pressure) for 4 minutes.
  4. Perform a quick pressure release (QPR) by moving the valve to venting. Once the pin drops, open the lid. Let the rice rest for 5-10 minutes in the liner to firm up. Fluff the coriander rice gently using a fork or spatula.

TIP: Rest the rice for 10 minutes after opening the lid. This resting time allows the rice grains to firm up, so they don’t break or become mushy when fluffing.

Collage of 4 steps showing adding rice, water, cooked rice and fluffed up mixture.

Stovetop Pressure Cooker Method:

  1. Follow the same steps as above until step 7.
  2. Add a bit more water than what’s required for the Instant Pot (see the recipe card for exact measurements).
  3. Cover the cooker with the lid, put the whistle on, and cook on high heat for 2 whistles.
  4. Let the pressure release naturally, then open the lid. Fluff up and coriander rice is ready to serve.
Collage of 4 steps showing making coriander rice in stovetop pressure cooker.

Check Out Other Rice Recipes

Top view of coriander rice with a spoon and napkin on side.

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Coriander Rice Recipe (Indian Cilantro Rice)

4.67 from 6 votes
Coriander rice in a white bowl with a spoon on side on the wooden board.
A perfectly delicious and easy-to-make coriander rice recipe with the addition of lots of veggies. I am sure you’ll love the mild flavors of this Indian cilantro rice.
Kanan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Serving Size 3

US measuring cups are used (1 cup = 240 ml)

Ingredients

For Paste:

  • 1 cup Cilantro or coriander leaves
  • 1 Green chili
  • ½ inch Ginger
  • 2 Cloves Garlic
  • 2 tablespoons Water

For Coriander Rice:

  • 1 cup Basmati rice
  • 2 tablespoons Oil
  • 2 Cloves
  • 2 Green cardamoms
  • 1 Bay leaf
  • ½ cup Red onion, sliced
  • ½ cup Green peas
  • ½ cup Cauliflower (gobi), cut into small florets
  • ½ cup Carrots, chopped
  • Salt, to taste
  • 1 cup Water, for Instant pot, (1 ¼ cups Water for stovetop pressure cooker)

Instructions

  • Prep: Take basmati rice in a colander and wash under running cold water until water runs clear. Or rinse them in a bowl 2-3 times or until water is not cloudy anymore. Keep it aside as needed.
  • Make Coriander Paste: Take coriander, ginger, garlic and green chili in a small grinder jar. Add 2-3 tablespoons of water and grind it into a smooth paste.

Making Coriander Rice Recipe:

  • Turn on the instant pot with saute mode and add oil. Once hot, add whole spices (cloves, green cardamom and bay leaf). Saute for 30-40 seconds or until you get a nice aroma of the spices.
  • Add sliced onions and cook for 2-3 minutes or until they start to get soft and translucent.
  • Add veggies (carrot, peas, cauliflower) and salt. Add prepared paste and mix. If it is sticking to the bottom then turn off the saute mode.
  • Add rice and water. Stir well to combine. Scrape the bottom of the instant pot liner if anything is stuck otherwise you’ll get burn notice.
  • Cover with a lid, keep the valve to sealing. Cook on manual (high pressure) for 4 minutes. Then do QPR (quick pressure release) by positioning the valve to venting manually. Once the pin drops, open the lid.
  • Stovetop Pressure Cooker: Cook on high heat for 2 whistles. Let the pressure go down naturally.
  • Let it rest for 5-10 minutes in the liner itself without disturbing. Then fluff it up and mix gently using a fork or spatula.

Notes

10 minutes of resting time after opening the lid is a must. During this resting time, rice grain will firm up. So they don’t get break or mushy while fluffing up or mixing.

Nutrition

Serving: 352g | Calories: 365kcal (18%) | Carbohydrates: 61g (20%) | Protein: 7g (14%) | Fat: 10g (15%) | Saturated Fat: 1g (5%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 83mg (3%) | Potassium: 344mg (10%) | Fiber: 5g (20%) | Sugar: 4g (4%) | Vitamin A: 4112IU (82%) | Vitamin C: 25mg (30%) | Calcium: 56mg (6%) | Iron: 1mg (6%)
Kanan Patel

To understand the art and science of cooking, I’ve read many cookbooks and culinary books—and now I’m sharing all that experience with you. I started this blog in 2012 to share reliable vegetarian, Indian, and eggless baking recipes (with step-by-step photos and videos) that you can count on.

4.67 from 6 votes (3 ratings without comment)

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21 Comments

  1. Tried it last night – really yummy. For veggies I only added potatoes and peas – no cauliflower and was super good. I did put 1/2 tsp of red chili powder for an extra kick and that was rewarding!

    Reply