Green Pulao Recipe (Hariyali Pulao, Chutney Pulao)
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Green Pulao (Hariyali Pulao, Chutney Pulao) is a delicious Indian rice dish where rice is cooked with aromatic spices, veggies, and a freshly made green masala paste. It is super easy to make and very delicious too. Serve it for lunch or dinner, or pack it in the school and office lunchboxes. Make it using my easy recipe.
Here are a few more rice recipes: Shrimp Pulao, Chicken Pulao, Soya Mushroom Pulao, and Gucchi Pulao.
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Table of Contents
I am a big fan of pulao recipes, and this green pulao is one of my favorites. It is a variation of the classic veg pulao recipe, with a green chutney-like paste added.
Ingredients
To Make The Green Paste
- Cilantro & Mint – This green pulao gets its unique flavor from the green masala paste made with fresh mint leaves and cilantro (fresh coriander leaves).
- Green Chilies – Adjust the number of green chilies as per your taste.
- Ginger & Garlic give this pulao a nice flavor.
You can also add some grated fresh coconut to this paste for a taste change.
Note: If you have any leftover green chutney, you can use it instead of the green masala paste.
For The Pulao
- White Rice – Long-grain basmati rice is the best choice, as it turns out aromatic, separate, and fluffy.
- Whole Spices such as cumin seeds, cloves (laung), green cardamoms (hari elaichi), black peppercorns (kali mirch), cinnamon sticks (dalchini), and bay leaves (tejpatta) lend a beautiful flavor when added to hot oil.
- Spice Powders – This pulao uses basic Indian spice powders such as coriander powder, turmeric powder, red chili powder, and garam masala powder.
- Ghee – I prefer to make this hariyali pulao in ghee due to the flavor it lends to the rice. You can also make it in canola oil or olive oil instead.
- Veggies – Green peas, green beans, carrots, and potatoes are my favorite fresh vegetables to include in this pulao, but you can also add other veggies such as baby corn, bell peppers, mushrooms, cauliflower, and broccoli. This chutney pulao is a great recipe for all the leftover veggies in the fridge.
- Others – You will also need onions, lime juice, and salt.
How To Make Hariyali Pulao
Soak The Rice
Step 1: Rinse 1 and ½ cups of rice with water 2-3 times until the water runs clear. Soak the rice in 4-5 cups of water.
Make The Green Masala Paste
Step 2: Add the following ingredients to a blender along with ¼ cup of water.
- 1 cup mint leaves, packed, rinsed
- 1 cup cilantro, packed, rinsed
- 2-inch piece of ginger, peeled and chopped
- 2-3 cloves of garlic (peeled)
- 3-4 green chilies
Step 3: Blend to make a fine paste. Set it aside.
Make The Pulao
Step 4: Heat 3 tablespoon ghee in a pan over medium heat. Add the following ingredients once the ghee is hot, and let them crackle for 5-6 seconds.
- 1 teaspoon cumin seeds
- 3-4 cloves
- 2-3 whole green cardamoms
- 4-5 whole black peppercorns
- 2-inch piece of cinnamon stick
Step 5: Add 1 cup chopped onions and cook until lightly browned (6-8 minutes), stirring frequently.
Step 6: Add the following ingredients and cook for 10-12 seconds.
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoon Kashmiri chili powder
- ½ teaspoon garam masala powder
Step 7: Now add the following ingredients and cook for another minute.
- ½ cup green peas
- ½ cup chopped green beans
- ½ cup cubed carrots
- ½ cup cubed potatoes
Step 8: Drain the water from the rice and add the soaked rice to the pan along with the following ingredients
- 1 tablespoon lime juice
- 2 and ½ cups of water
- 2-3 bay leaves
- 1 teaspoon salt
Step 9: Add the green masala paste and stir gently.
Step 10: Cover the pan with a tight-fitting lid and reduce the heat to low. Cook undisturbed on a low flame for 20-25 minutes, or until the rice is tender and all the liquid is absorbed.
Step 11: Remove the pan from the heat and let it sit for 5 minutes. Gently fluff the pulao with a fork and serve hot.
Pro Tips By Neha
The rice-to-water ratio is important in this green pulao recipe. If the water quantity is high, you will end up with mushy, sticky rice, and if it is low, the rice will be uncooked.
Cook the rice undisturbed on a low flame to get the perfectly cooked grains.
Green Pulao FAQs
Press the SAUTE button and follow the steps until rice is added to the pot. Add lime juice, 1 and ½ cups of water, bay leaves, and salt, and stir gently. Add the green masala paste and stir gently. Close the lid of the Instant Pot and press PRESSURE COOK. Set the timer to 6 minutes at high pressure. Once the timer goes off, do a 10-minute NPR. Then manually release the remaining pressure. Open the lid and fluff the pulao.
To make it in a pressure cooker, cook for 2 whistles on high heat. Remove the cooker from the heat and let the pressure rise naturally. Open the lid and fluff the pulao.
Just replace ghee with oil in the recipe. All the other ingredients are vegan-friendly.
Leftover green pulao can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in a microwave or in a pan with a splash of water to restore moisture.
You can also freeze it for upto a month. Thaw, reheat and serve.
Serving Suggestions
Hariyali Pulao tastes best with a bowl of plain yogurt (dahi) or raita such as Boondi Raita, Mooli Raita, Beetroot Raita, Lauki Ka Raita, or Carrot Raita. I like to serve roasted or fried popadums (papad), lime wedge, and some sliced onions on the side. You can make it for lunch or dinner, or pack it for school or office lunch boxes.
Other Rice Recipes We Recommend
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Green Pulao Recipe (Hariyali Pulao, Chutney Pulao)
Ingredients
To Make The Paste
- 1 cup fresh mint leaves (pudina leaves) (packed, rinsed)
- 1 cup cilantro (fresh coriander leaves) (packed, rinsed)
- 2 inch piece of ginger (peeled and roughly chopped)
- 2-3 garlic cloves (peeled)
- 3-4 whole green chilies (stalks removed)
For The Pulao
- 1 and ½ cups long-grain basmati rice
- 3 tablespoons ghee (or oil)
- 1 teaspoon cumin seeds
- 3-4 cloves (laung)
- 2-3 whole green cardamoms (hari elaichi)
- 4-5 whole black peppercorns (kali mirch)
- 2 inch piece of cinnamon stick (dalchini)
- 1 cup chopped onions
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ cup green peas
- ½ cup chopped green beans
- ½ cup cubed potatoes (½ inch cubes)
- ½ cup cubed carrots (½ inch cubes)
- 1 tablespoon lime juice
- 2-3 bay leaves
- 1 teaspoon salt
Instructions
Soak The Rice
- Rinse rice with water 2-3 times until the water runs clear. Soak the rice in 4-5 cups of water.
Make The Masala Paste
- Add mint, cilantro, ginger, garlic, and green chilies to a blender along with ¼ cup of water.
- Blend to make a smooth paste. Set it aside.
Make The Pulao
- Heat ghee in a pan over medium heat.
- Once the ghee is hot, add cumin seeds, cloves, green cardamoms, black peppercorns, and a cinnamon stick and let them crackle for 5-6 seconds.
- Add onions and cook until lightly browned (6-8 minutes), stirring frequently.
- Add coriander powder, turmeric powder, Kashmiri chili powder, and garam masala powder and cook for 10-12 seconds.
- Now add peas, green beans, carrots, and potatoes, and cook for another minute.
- Drain the water from the rice and add the soaked rice to the pan along with lime juice, 2 and ½ cups of water, bay leaves, and salt.
- Add the green masala paste and stir gently.
- Cover the pan with a tight-fitting lid and reduce the heat to low.
- Cook for 20-25 minutes or until the rice is tender and all the liquid is absorbed by it.
- Remove the pan from heat and let it sit for 5 minutes.
- Fluff the pulao gently using a fork and serve hot.
Took effort as I was cooking this for the first time but.. It was all worth it.