Kothamalli / Coriander Leaves Biryani

The weekend just vanished in a jiffy. All of us went to the nearby park in the evening on Sunday evening to unwind.  Met some friends from the neighbor hood and caught up on the local news. The area is gearing up for the upcoming voting day. While the seniors enjoyed a good debate on the current affairs, preferences and priorities to be looked into, all the kids had a great time playing and running around.

We all came home so tired and  I thought of keeping dinner simple by making idlis but the fact that I had run out of idli batter just escaped my memory. The coriander leaves bunch that I had bought in the morning came to my mind and I very quickly made this biryani for dinner. The kids had to be appreciated for their patience shown while I clicked away in spite of them being so hungry. Here is the recipe...

Kothamalli Biryani
You’ll need:
Kothamalli / Coriander leaves – 1 bunch
Rice – 2 cups
Ghee – 2 tbsp
Oil – 2 tbsp
Cinnamon – 4 nos.
Cloves – 4
Cardamom – 5
Fennel seeds – 1 tsp
Star anise – 3
Ginger garlic paste – 2 tbsp
Red chilli powder – 2 tsp
Garam masala powder – 1 tsp
Curd – 1 cup
Onions – 3
Green chillies – 4 - 6
Cashew – 10 nos
Salt – to taste

Wash rice and let it soak for 10 mins. Cut the onion into juliennes. Slit the green chilllies. Clean and wash the coriander leaves and grind it to a thick paste adding just little water.

Heat a pressure cooker and add the ghee and oil together. Add the cardamom, cloves, cinnamon, star anise and fennel seeds and roast till the aroma arises. Add the onions and sauté till they turn pink. Add the green chillies. Next goes the ginger garlic paste. Mix well and add cashews, red chilli powder, garam masala powder and mix well. Now goes the ground coriander leaves paste and curd. Mix well.

Add 3 cups water and let it come to a boil. Now add the soaked rice, salt and mix well. Close with the lid and cook for 2 whistles over medium flame. Flavorful Kothamalli biriyani is ready. After opening the cooker just fluff the rice with the fork for even mixing taking care not to break the rice. Serve hot with onion yogurt raita.

For Onion Yogurt Raita:
Onion – 1
Tomato – 1
Curd / yogurt – ½ cup
Chat masala – ½ tsp (optional)
Salt – to taste
Coriander leaves – 2 tbsp

Chop the onion into juliennes. Chop the tomatoes finely. Mix both with the curd. Add salt, chat masala and coriander leaves and refrigerate till you serve. 

  • You can add fresh green peas while making the rice. 
  • You can also grind fresh ginger and garlic along with the coriander leaves while grinding instead of using G-G paste. That is what I did.
  • Use green chillies as per you spice requirement.
This is off to Krithika who is hosting Herbs and Flowers in my platter ~ Coriander, started by PJ
Enjoy the Biryani !!!

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