Cilantro Pilaf (HarDaniya Pulao/Kothamali Pulao)

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Cilantro Pilaf (HarDaniya Pulao/Kothamali Pulao)

Happy Happy NAVARATHRI to all my friends and followers. Wish you much prosperity in health, happiness and of course wealth. So Golu is up and the first of the Sundals I made was a green split moong dal (pacha paasiparuppu sundal) and it was a happy success with all. I will blog this soon. But today I present to you my cilantro pulao which I made several weeks ago and has been languishing in my notes waiting for its turn to be blogged. I had to make some Kothamali chutney the wet thick kind and steamed some veggies and sauteed them like a curry. I added paneer to make it more “fancy” then made some steaming hot basmati rice and mixed in the chutney and the veggies and sauteed once more with onions and cashews. This is a one-pot meal and is a perfect Sunday brunch idea. You can avoid the onions and still have it taste amazing during this festival time.

Ingredients

  • 2 cups of basmati rice (rice cooker cooked)
  • your choice of veggies
  • 1 cup of cubed paneer
  • 3tbsp cilantro chutney

Method

  1. Add chutney to rice and mix in well with a fork
  2. Cook the veggies with desired spice and salt in a separate wok
  3. Add to the rice and chutney mix
  4. Garnish with cashews or more fresh cilantro

Cilantro Chutney recipe
Ingredients


  • 2-3 lbs of cilantro fresh washed thoroughly, ends of stalks trimmed
  • 5-8 red chilies (depending on how spicy your red chilies are)
  • Urad Dal 1/4 cup
  • 1tsp asafetida
  • 1tsp soft tamarind paste
  • 2 tbsp sesame oil
  • Salt

Method 

  1. Heat oil add the urad dal, chilies, asafetida and tamarind paste
  2. Then add the cilantro and stir until cilantro softens and the urad is roasted brown.
  3. Cool and grind coarse in a food processor

Mix the rice with the chutney
The veggies with paneer
In a bowl

In a cool copper pot

on your plate
Skills

Posted on

October 16, 2012

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