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    Whisk Affair » Recipes » Rice » Veg Green Pulao (Hariyali Pulao, Chutney Pulao)

    Published: Dec 7, 2021 | Last Updated On: Dec 8, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Veg Green Pulao (Hariyali Pulao, Chutney Pulao)

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    Veg Green Pulao (Hariyali Pulao, Chutney Pulao) is a delicious twist on the classic veg pulao where a green masala paste is added to it. It is best served with raita and papad on the side (vegetarian, gluten-free).

    Here are some more rice recipes that you may like – Shrimp Pulao, Chicken Pulao, Mumbai Style Tawa Pulao, Gucchi Pulao, Achari Chana Pulao, and Bengali Style Veg Pulao.

    Veg green pulao served in a bowl.
    Jump to:
    • About Veg Green Pulao (Hariyali Pulao, Chutney Pulao)
    • Ingredients
    • How To Make Green Pulao
    • Pro Tips By Neha
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Veg Green Pulao (Hariyali Pulao, Chutney Pulao)

    Veg Green Pulao (Hariyali Pulao, Chutney Pulao) is a delicious Indian rice dish where rice is cooked with aromatic spices, veggies, and freshly made green masala paste. It is super easy to make, very delicious, and healthy too!

    If you have some leftover green chutney, you can use it in place of the green masala paste.

    This green veg pulao is best served with boondi raita, roasted popadums (papad), and some sliced onions on the side. Serve it for lunch or dinner or pack it in the school and office lunchboxes.

    This recipe is vegetarian and gluten-free and can be easily made vegan. You can also double or triple it as per your need.

    Ingredients

    To Make The Green Paste

    Green paste ingredients for green pulao.

    This pulao gets its unique flavor from the green masala paste made using fresh mint leaves, cilantro (fresh coriander leaves), fresh ginger, garlic, and green chillies.

    Adjust the green chilies as per your taste.

    You can also add some grated fresh coconut to this paste for a taste change.

    For The Pulao

    Hariyali pulao ingredients.
    Hariyali pulao ingredients 2.
    Rice to make hariyali pulao.

    To make the green veg pulao recipe, you will need rice, whole spices, spice powders, ghee, onions, veggies, lime juice, and salt.

    I prefer to make this pulao in ghee due to the flavor it lends to the rice. You can also make it in vegetable oil or olive oil instead.

    Long grain basmati rice is the best choice, as it turns out aromatic, separate, and fluffy.

    Whole spices such as cumin seeds, cloves, green cardamoms, black peppercorns, cinnamon sticks, and bay leaves lend a beautiful flavor when added to hot oil.

    This pulao uses basic Indian spice powders such as coriander powder, turmeric powder, red chili powder, and garam masala powder.

    Green peas, green beans, carrots, and potatoes are my favorite fresh vegetables to include in this pulao, but you can also add in other veggies such as baby corn, bell peppers, mushrooms, cauliflower, broccoli, etc. This chutney pulao is a great recipe to use all the leftover veggies sitting in the fridge.

    How To Make Green Pulao

    Make The Green Masala Paste

    Add

    • 1 cup mint leaves
    • 1 cup cilantro (coriander)
    • 2-inch piece of ginger (chopped)
    • 4-5 cloves of garlic (peeled)
    • 3-4 green chilies

    to a blender along with ¼ cup of water.

    Mint, coriander, chilies, ginger, garlic and water added to a blender.

    Blend to make a fine paste. Set it aside.

    Smooth puree made.

    Make The Pulao

    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.

    While the rice is soaking, make the pulao.

    Heat 3 tablespoon ghee in a pan over medium heat.

    Once the ghee is hot, add

    • 1 teaspoon cumin seeds
    • 3-4 cloves
    • 2-3 whole green cardamoms
    • 4-5 whole black peppercorns
    • 2-inch piece of cinnamon stick

    and let them crackle for 5-6 seconds.

    Whole spices added to hot ghee.

    Add 1 cup chopped onions and fry until lightly browned (6-8 minutes), stirring frequently.

    Chopped onions added to the pan.

    Add 1 teaspoon coriander powder, 1 teaspoon turmeric powder, 2 teaspoon Kashmiri chili powder, and ½ teaspoon garam masala powder, and cook for 10-12 seconds.

    Spice powders added to the pan.

    Now add ½ cup peas, ½ cup chopped green beans, ½ cup cubed carrots, and ½ cup cubed potatoes, and saute for another minute.

    Veggies added to the pan.

    Drain the water from the rice and add the soaked rice to the pan along with 1 tablespoon lime juice, 2 and ½ cups of water, 2-3 bay leaves, and 1 teaspoon salt.

    Rice, lime juice, bay leaves and water added to the pan.

    Add the green masala paste and stir gently.

    Masala paste added to the pan.

    Cover the pan with a tight-fitting lid and reduce the heat to low.

    Cook undisturbed on low flame for 20-25 minutes or until the rice is tender and all the liquid is absorbed by it.

    Pan covered with a lid.

    Remove the pan from heat and let it sit for 5 minutes.

    Cooked hariyali pulao.

    Fluff the pulao gently using a fork and serve hot.

    Fluffed hariyali pulao.

    Pro Tips By Neha

    Rice to water ratio is important in this recipe. If the quantity of water is more, you will end up with mushy sticky rice.

    Cook the rice undisturbed on low flame to get the perfectly cooked grains.

    Frequently Asked Questions

    How to make hariyali pulao in an instant pot?

    Press SAUTE button and follow the steps until adding rice to the pot. Now 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. Do a 10-minute NPR once the timer goes off. Then release the remaining pressure manually. Open the lid and fluff the pulao.

    How to make chutney pulao in a stovetop pressure cooker?

    To make it in a pressure cooker, pressure cook for 2 whistles on high heat. Remove the cooker from heat and let the pressure naturally. Open the lid and fluff tehpulao.

    How to make vegan green pulao?

    Just replace ghee with oil in the recipe. All the other ingredients are vegan-friendly.

    Serving Suggestions

    Hariyali Pulao tastes best with a bowl of plain yogurt (dahi) or raita such as boondi raita, mooli raita, beetroot raita, sprouted chickpeas raita, lauki ka raita, burani raita, and carrot raita. Serve a roasted/fried papad, sliced onions, and lemon wedges on the side.

    This is a great dish to pack for the lunch box also.

    Storage Suggestions

    Veg Green Pulao will easily last in the fridge for 3 to 4 days, stored in an air-tight container. Reheat it in a pan or microwave until nice and warm.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Green Pulao (Hariyali Pulao) is a delicious twist on the classic veg pulao where a green masala paste is added to it. It is best served with raita and papad on the side. Here is how to make it.

    Veg Green Pulao Recipe (Hariyali Pulao, Chutney Pulao)

    Green Pulao (Hariyali Pulao, Chutney Pulao) is a delicious twist on the classic veg pulao where a green masala paste is added to it. It is best served with raita and papad on the side. Here is how to make it.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 people
    Calories: 164kcal
    Author: Neha Mathur

    Ingredients 

    To Make The Paste

    • 1 cup fresh mint leaves (pudina leaves) (packed)
    • 1 cup cilantro (fresh coriander leaves) (packed)
    • 2 inch piece of ginger (roughly chopped)
    • 4-5 garlic cloves (peeled)
    • 3-4 whole green chilies (stalks removed)

    For The Pulao

    • 1-½ cups long-grain basmati rice
    • 3 tablespoons ghee (or oil)
    • 1 teaspoon cumin seeds
    • 3-4 cloves
    • 2-3 whole green cardamoms
    • 4-5 whole black peppercorns
    • 2 inch piece of cinnamon stick
    • 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
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    Instructions

    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

    • Rinse rice with water 2-3 times until the water runs clear. Soak the rice in 4-5 cups of water.
    • While the rice is soaking, 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 fry 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 saute 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.

    Video

    https://www.youtube.com/watch?v=yEyON9eVYSE

    Notes

    You can also add in other veggies such as bell peppers, mushrooms, cauliflower, broccoli, etc.

    Nutrition

    Calories: 164kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 26mg | Potassium: 227mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2581IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 1mg
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      Recipe Rating




    1. Hephzibah

      November 03, 2022 at 7:57 pm

      5 stars
      Took effort as I was cooking this for the first time but.. It was all worth it.

      Reply

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