Coriander stalks mixed vegetable pulao recipe with step by step photos. Most of the times when we get coriander we use the leaves and throw out the stalks. Here is a simple recipe that makes use of the coriander stalks. These stalks have a distinct taste of their own. This simple yet tasty vegetable pulao makes use of mixed vegetables and yields an aromatic pulao while making best use of coriander stalks. You can use vegetables of your choice like carrot, french beans, cauliflower, cabbage, green peas etc.
This can be a perfect one pot meal that can be paired with curd, raita, pickle or papad. Addition of maggi cubes renders an appetizing flavour. Also, here we grind all the whole spices along with coriander stalks, ginger and garlic. You won’t get any spices while eating and the pulao becomes really aromatic.
How to make coriander stalks pulao?
- Soak basmati rice for 30 mins. Wash and chop vegetables while the rice gets soaked. I have used carrot, cabbage and green peas. Slice one onion thinly. Make a paste of coriander stalks, pepper, cinnamon, cloves, garlic and ginger. (shown in pic below)
2. Heat oil in a pressure cooker. Add onions and saute them till they are soft. Keep the flame medium.
3. Add the mixed vegetables and saute them for about 2 mins on a low-medium flame.
4. Add the drained basmati rice and slowly mix everything well. Soaked rice grains break, if stirred vigorously.
5. Crush the Maggi cube and add it to the rice and vegetables mix. Add water and little salt (since Maggi cube already contains salt). Add a tbsp of ghee, mix everything well, close the lid of the pressure cooker and cook for three whistles.
6. Let the pressure subside on its own. Serve hot with curd, raita or pickle and papad.
A simple pulao prepared using leftover coriander stalks and mixed vegetables.
Ingredients
1 cup = 250 ml
Basmati Rice – 1 cup
Onion 1 nos. (large, sliced)
Maggi cube (Veg) – 1 no.
Water – 2 cups
Oil – 2 tbsps
Ghee – 1 tbsp
Salt – as per taste
- Mixed Vegetables
Carrot – 1 no. (julienned)
French Beans – 5 nos. (chopped)
Green peas – 1/2 cup
Cabbage – 1/2 cup (shredded)
Cauliflower – 15 nos. (small pieces)
- For the paste
Coriander stalks – a handful/ from a bunch of coriander
Cinnamon – 2 inch piece
Pepper – 6 nos.
Cloves – 4 nos.
Ginger – 1 inch piece
Garlic – 7 nos.
Green chilli – 1 no. (optional)
Directions
- Soak basmati rice for 30 mins. Wash and chop vegetables while the rice gets soaked. Slice one onion thinly.
- Make a paste of all ingredients under ‘For the paste’ ingredient group using a little water.
- Heat oil in a pressure cooker. Add onions and saute them till they are soft. Keep the flame medium.
- Add the mixed vegetables and saute them for about 2 mins on a low-medium flame.
- Add the drained basmati rice and slowly mix everything well.
- Crush the Maggi cube and add it to the rice and vegetables mix. Add water and little salt (since Maggi cube already contains salt). Add a tbsp of ghee, mix everything well, close the lid of the pressure cooker and cook for three whistles.
- Serve hot with curd, raita or pickle and papad.
Notes
- You can use whatever vegetables are available with you.
- Adjust the amount of water as per the rice used. Usually double the quantity of water just works fine.
- Maggi cube already contains salt so be careful not to add excess salt.
