Wednesday, 5 February 2020

Kothamalli Biryani/Coriander Leaves Biryani/Cilantro Biryani-How to make Cilantro Biryani

Today, I am going to share a very flavourful, delightful, easy and quick Kothamalli Biryani/Cilantro Biryani. This is a one pot meal that can be made in no time and is a perfect lunch box recipe. So let’s move on to the recipe, do try this lovely, colourful, flavourful and delectable kothamalli biryani and post your comments here. Do check out other interesting Veg Biryani/Non-Veg Biryani’s here and have a great day.

Here’s how to make Kothamalli Biryani/Coriander Leaves Biryani with step by step photos…
Ingredients
Basmathi Rice
2 cups
Onion/Vengayam
2 sliced
Red Chilli Powder/Milagai Thool
1 tsp
Turmeric Powder/Manjal Thool
½ tsp
Lemon Juice
1 tbsp
Salt
As needed

To Grind
Kothamalli/Coriander Leaves/Cilantro
One bunch
Green Chillies/Pacha Milagai
5-6
Tomatoes/Thakkali
3 chopped
Ginger/Inji
2 inch piece
Garlic Cloves/Poondu
6

For Tempering

Oil + Ghee
3 tbsp
Fennel Seeds/Sombu
1 tsp
Cumin Seeds/Jeeragam
½ tsp
Cloves/Kirambu
3-4
Cinnamon Stic/Pattai
2
Cardamom/Elachi
2
Bay Leaves/Birinji Ilai
1
Cashew nuts/Mudhiri Paruppu
8-10 broken
Preparation Time: 10-12 minutes
Cooking Time: 25-30 minutes
Serves: 4-5   
Author: Priya Anandakumar

Do check out other interesting Veg Biryani/Non-Veg Biryani’s here and have a great day.

Method
Clean and wash the cilantro/kothamalli/coriander leaves thoroughly with water to get rid of all the mud.

Wash the basmathi rice with water 2-3 times and soak for about 30 mintues.

Grind the coriander, green chillies, ginger, garlic and tomatoes with little water and keep it aside.

Heat oil+ghee in a heavy bottomed vessel/pressure cooker, add cinnamon sticks, cloves, fennel seeds, cumin seeds, bay leaves, cardamom and saute for about 30-40 seconds or wait until nice aroma fills the room.

Add the broken cashew nuts and fry until golden brown color.


Now add the sliced onions, ¼ tsp of salt and saute well until it changes to light golden brown color.

Now measure the amount of coriander + tomato + green Chilli paste and add it to the pressure cooker. [For 2 cups of rice you will need 3 cups of water, if you have 1 cup of coriander paste then add 2 more cup of water]. Add required water, according to the amount of coriander paste.


Add red chilli powder, turmeric powder to the cooker.


Add the required amount of salt,  lemon juice and mix everything really well.


Now let the whole mixture come to rolling boil. 

Add the washed and soaked rice to the pressure cooker and give a give stir.


Once it comes to rolling boil again, close the lid and cook on medium flame for about 12-14 minutes or for one whistle and switch off the stove. Open the lid and stir gently and fluff up the rice.

Delicious, flavourful and tempting Kothamalli Biryani/Coriander Biryani/Cilantro Biryani is ready to be enjoyed.


Thank you all for visiting my space, please come back again for more and more delicious  Veg Biryani/Non-Veg Biryani’s here  from my kitchen.

Do check out other interesting Veg Biryani/Non-Veg Biryani’s here and have a great day.

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Have a great day and enjoy.

Until then I am signing off…




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Hello everybody,
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Priya Anandakumar