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Kothimeera Kobbari Annam Recipe
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Kothimeera Kobbari Annam Recipe

Kothimeera Kobbari Annam is a pretty tasty rice preparation where rice is infused with the delightful flavours of cilantro, coconut and spices. The flavours blend well together in this deliciously green coriander rice dish.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Andhra
Servings: 4
Calories: 268kcal
Author: Shil

Ingredients

Roast and Grind:

  • 1 cup Coriander leaves
  • ½ cup Coconut, grated
  • ½ inch Dalchini
  • 2 Cloves
  • 2 Cardamoms
  • ½ tsp Poppy seeds
  • ¼ tsp Shah jeera
  • 1 Green chilli
  • 1 tsp Oil

For Seasoning:

  • 8-10 Cashews
  • 1 Bay leaf
  • 1 large Onion, sliced
  • ½ tsp Ginger-garlic
  • ¼ tsp Turmeric
  • 1 cup Rice
  • 2 cups Water
  • 1½ tsp Salt
  • 2 tbsp Oil

Instructions

  • 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 rice. Top with fried cashewnuts. Voila! An appetizing and satiating rice dish is ready.
  • Serve Coriander Rice with raita and any gravy dish.