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Coriander Rice | Dhania Rice

Coriander rice, known as dhaniya pulao

Coriander rice, known as dhaniya pulao or dhaniya rice in Indian cuisine, is a fragrant and flavorful dish made with basmati rice, fresh cilantro (coriander leaves), and aromatic spices. It is commonly served as a side dish with curries or enjoyed as a light meal on its own.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: Indian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Cilantro leaves and tender stems: 2 cups (approximately 100 grams)
  • Garlic: 2–3 cloves approximately 10–15 grams
  • Ginger: ½ inch approximately 10 grams
  • Green chilies: 1–2 approximately 10–20 grams
  • Basmati rice: 2 cups approximately 400 grams
  • Oil: 2 tablespoons approximately 30 milliliters
  • Cumin seeds: 1 teaspoon approximately 5 grams
  • Cashews: ¼ cup approximately 30 grams
  • Onion: 1 small thinly sliced, approximately 100 grams
  • Garam masala: 1 teaspoon approximately 5 grams
  • Salt: 1–1½ teaspoons approximately 5–7.5 grams, adjusted to taste
  • Lime or lemon juice: ½ approximately 25 milliliters

Equipment

  • Instant Pot or pressure cooker
  • Mixing bowl
  • Blender or food processor
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Fine-mesh strainer (for rinsing rice)

Method
 

  1. Wash the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20–30 minutes to achieve fluffier grains.
  2. While the rice soaks, prepare the cilantro paste: Grind together cilantro, ginger, garlic, and green chilies using 1–2 tablespoons of water to form a thick paste.
  3. Set the Instant Pot to sauté mode and add oil. Once heated, add cumin seeds and let them splutter.
  4. Add cashews and sliced onions. Sauté until the onions turn translucent and begin to brown slightly.
  5. Add the ground cilantro paste, garam masala, and salt. Cook for 2–3 minutes, stirring continuously to prevent burning.
  6. Drain the soaked rice and add it to the Instant Pot along with 2½ cups (approximately 600 milliliters) of water.
  7. Close the lid, set the pressure cooker to high pressure, and cook for 6 minutes. Perform a quick pressure release after cooking.
  8. Open the lid and gently mix in the lime or lemon juice. Fluff the rice with a fork before serving.

Notes

Safety Notes: Ensure the Instant Pot is properly sealed before pressure cooking. Use oven mitts when handling hot components. Always check that the rice is fully cooked and not undercooked or mushy.
Substitutions:
Basmati rice can be replaced with sona masoori or any long-grain rice.
Fresh cilantro can be substituted with dried coriander leaves, though the flavor will be less vibrant.
Cashews can be omitted or replaced with almonds or peanuts for a different texture.
Storage: Leftover coriander rice can be stored in an airtight container in the refrigerator for up to five days. It also freezes well for up to three months.
Pro Tips:
Use tender stems along with the cilantro leaves for enhanced flavor.
Do not overcook the rice paste to avoid bitterness.
For a richer taste, add a teaspoon of ghee or butter before serving.