Kothimeera Kobbari Annam or Coriander Rice – Cilantro, grated coconut and spices add a wonderful flavor to this simple rice dish that pairs perfectly with a yogurt dip and masala fried egg curry. This Andhra rice preparation is a delicious quick fix to boring plain rice.
We all love cilantro at home and this Indian rice recipe is full of flavor and exactly what I was craving for. A delish green rice recipe to complement a variety of Indian curries. Coriander Rice is a regular on our lunch table.
Coriander is also known as cilantro or Chinese parsley. All parts of this annual herb are edible.
Kothimeera Kobbari Annam Recipe:
Coriander flavoured rice is an easy and exciting way to jazz up plain rice. This Indian-inspired rice dish made with fresh herbs is just awesome. Fragrant Basmati Rice infused with the flavours of cilantro, coconut and spicy masala makes for a nice change from regular white rice.
How to make Andhra Kothimeera Kobbari Annam:
To make Kothimeera Kobbari Annam, wash the rice and soak in water for 30 minutes. After half-an-hour, strain out the water and keep the rice aside.
Wash the coriander leaves well and chop them up. Slice the onion and slit the green chilli. Grate the coconut.
Heat oil in a pan and add cinnamon, cardamom, cloves, Shah jeera, poppy seeds and green chilli. Saute for ½ a minute and add the coriander leaves. Saute for 1-2 minutes. Add the grated coconut, give everything a good stir and turn off the gas.
Cool and grind the roasted ingredients to paste, adding very little water. Keep aside.
Heat 2 tbsp oil in a pressure cooker. Put in the cashews and fry to a golden brown. Remove with a slotted spoon and keep aside.
Add bay leaf and sliced onions. Fry till the onions brown. Add ginger-garlic paste and fry for ½ a minute.
Add the rice and combine well with the ingredients.
Add the ground masala and mix the rice with cilantro paste.
Mix in salt and turmeric.
Add water, mix everything together and put the lid on. Cook for 1 high and 1 low whistle or until rice is done. Turn off the gas.
Once the pressure releases, fluff up the green cilantro rice with a fork. Garnish coriander pulao with fried cashew nuts.
Serve Kothimeera Kobbari Annam with onion raita.
Coriander Rice Recipe details below:
- Coriander leaves – 1 cup chopped
- Coconut grated – ½ cup
- Cinnamon – ½ inch
- Cloves – 2
- Cardamoms – 2
- Poppy seeds – ½ tsp
- Shah jeera – ¼ tsp
- Green chilli – 1 slit
- Oil – 1 tsp
- Cashews – 8 - 10
- Bay leaf – 1
- Onion – 1 large sliced
- Ginger-garlic – ½ tsp
- Turmeric - ¼ tsp
- Rice – 1 cup
- Water – 2 cups
- Salt – 1 ½ tsp
- Oil - 2 tbsp
To make Kothimeera Rice, wash the rice well and soak in water for about ½ an hour. Strain out the water and keep the rice aside.
Wash and roughly chop coriander leaves. Cut the onion into thin slices and slit the chilli. Grate the coconut and keep aside.
Heat up oil in a kadai and add the green chilli, cinnamon stick, cardamoms, cloves, poppy seeds and Shah jeera. Saute on low-medium flame for 30 seconds.
Then add the coriander leaves and saute for a couple of minutes.
Put in freshly grated coconut, stir all the ingredients well and remove from heat. Allow to cool and then grind the roasted masala to paste with a little water. Set aside.
Heat oil in a cooker and fry cashews to a golden brown colour. Remove and keep aside.
To the same oil add a bay leaf and onion slices. Fry on medium heat till the onions start to brown. Tip in ginger-garlic paste and fry for 30 seconds.
Put in the soaked and drained rice and mix well.
Add the ground coriander-coconut masala and combine well with the rice.
Sprinkle salt and turmeric powder.
Pour 2 cups of water, give a quick stir and cover with the cooker lid. Cook on high flame for 1 whistle and then turn down the heat to low. Cook on low heat for 1 whistle and turn off the gas.
Open the lid once the pressure releases and fluff up the cilantro rice pilaf. Top with fried cashewnuts. Voila! An appetizing and satiating cilantro and rice dish is ready.
Serve Coriander Rice with raita and any gravy dish.