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.
Servings: 6 people
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.
Video
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
