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Fresh Cilantro Pilaf (Hara Dhania Pulao)

  • Yield: 2 cups 1x


  • 1 cup uncooked rice (basmati preferred)
  • 2 tbs ghee (or unsalted butter)
  • 1 in cinnamon stick
  • 1/2 tsp whole black peppercorns
  • 5 whole cloves
  • 5 whole cardamom pods
  • 1 cup fresh cilantro (finely chopped)
  • 2 cup water
  • 1 tsp salt
  • 1/4 cup cashews (whole or half)


  1. Heat the ghee in a large saucepan or Dutch oven over medium heat.
  2. Add the spices. Stir and cook until aromatic, about 2 minutes.
  3. Add the rice and stir-fry gently until the grains begin to glisten, about 4 minutes.
  4. Add the cilantro, water, and salt.
  5. Bring to a boil, reduce the heat to low, cover and simmer until the rice is tender, about 20 minutes.
  6. Let the rice stand, covered, for 5 minutes.
  7. Meanwhile, toast the cashews in a small skillet over medium heat until lightly browned, about 5 minutes.
  8. Fluff the rice gently into a serving dish.
  9. Garnish with toasted cashews and serve hot.
  10. The pilaf can be made 2 days ahead and kept covered in the refrigerator.
    Enliven the pilaf with 2 tbs. chopped cilantro when reheating.
    If cooking in a steamer, use 2 cups water in a bowl and 2 cups water in the steamer.


Source: Laxmi's Vegetarian Kitchen

Link to Curried Chickpeas

Link to:  Instant Pot Tandoori Chicken


  • Serving Size: 1/2 cup
  • Calories: 326
  • Fat: 16.24 g
  • Carbohydrates: 40.75 g
  • Protein: 5.73 g
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