Pulao or rice dishes are a great way to consume vegetables. They also get ready quickly, provided we have cooked the rice in advance. There are many ways in which we can cook pulao – in a pan, pressure cooker, or by cooking rice and veggies separately. We always cook the rice separately for pulao and then add it to the vegetable+spices mixture.
After sharing the recipe for spinach (palak) pulao, we thought of sharing another variety of green pulao using coriander and mint leaves.
This Green Pulao or chutney pulao is a very nutritious and tasty rice variety and is also a great way to consume coriander leaves. Usually, we add chopped coriander leaves as a garnish or have green chutney with snacks or chaats. But the quantity of coriander or mint leaves that is consumed through chutney is limited. This green pulao recipe is a great way to enjoy the health benefits of coriander leaves.
Whenever you buy a bunch of fresh coriander leaves or mint leaves from the market, prepare this delicious pulao. Also, if you want to preserve and store coriander leaves for a long time, have a look at our detailed video on 10 time-saving cooking tips & hacks. In this video, we discussed how to preserve and store coriander leaves + other tips & tricks for food storage and preservation.
This pulao is cooked in spinach puree and it has onions, corn, peas, cabbage, and carrots added. You can add any of your favorite vegetables to this green pulao. Cashews and raisins will also go very well with the recipe.
How to make Green Pulao | Step-by-Step Recipe
To Cook Rice
Soak basmati rice in water for 15-20 minutes. Wash thoroughly and cook rice in a pressure cooker along with 2/3 cup water, turmeric, salt, cloves, a cinnamon stick, and cardamom. Cook on high flame till 1 whistle. Then reduce the flame and cook for about 10 minutes or till done.
Don’t insert a spoon or fork into the rice, when it’s hot. By doing this, you will end up breaking the rice grains, and the rice will get mashed. Let it cool down completely. Once it cools down, fluff it up with a fork.
For Green Chutney
In a mixer/grinder jar, combine coriander leaves, mint leaves, ginger, and chili and blend to a smooth paste adding little water.
Preparing Green Pulao
Heat 1 tablespoon oil in a non-stick pan and add cumin seeds, hing, bay leaf, whole pepper, clove, cinnamon stick, and cardamom. Then add carrots and mix. Cover and cook for 3-4 minutes.
Now add red and green bell peppers and mix well. Saute for 1-2 minutes.
Mix and add all the spices – dhaniya powder, jeera powder, jaljeera powder, kitchen king masala, and salt. Give a quick stir and saute for a minute. Add the prepared green paste and saute for 2-3 minutes.
Now add cooked rice and mix till the rice gets properly coated with all the spices.
Cover and cook for 1-2 minutes. Remove from flame.
Serve this delectable green pulao with curd or raita.
More Rice Varieties
Matar Paneer Pulao
Moong Sprouts Pulao
Vegetable Masala Khichdi
Corn Capsicum Pulao
Recipe Card
Green Pulao | Chutney Pulao
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Ingredients (1 cup = 240 ml)
To Cook Rice
- 1/3 cup basmati rice/any long grained rice
- pinch of turmeric optional
- pinch of salt
- 1 inch cinnamon stick dalchini
- 1 clove laung / lavang
- 1 green cardamom elaichi
For Green Chutney
- 2 cups coriander leaves
- ½ cup mint leaves/pudina leaves
- small piece of ginger roughly chopped
- 1 green chilli roughly chopped
- little water to blend
Other Ingredients
- 1 tablespoon oil
- ½ teaspoon cumin seeds/jeera
- pinch of hing/asafoetida
- 1 inch cinnamon stick dalchini
- 1 clove laung / lavang
- 1 green cardamom elaichi
- 1 bay leaf tej patta
- 1 whole black pepper
- ½ green bell pepper cut into cubes
- ½ red bell pepper cut into cubes
- 1 carrot peeled and cut into cubes
- ½ teaspoon coriander powder/dhania powder
- ½ teaspoon cumin/jeera powder
- ¼ teaspoon jaljeera powder
- ¼ teaspoon kitchen king masala
- salt to taste
Instructions
To Cook Rice
- Soak basmati rice in water for 15-20 minutes. Wash thoroughly and cook rice in a pressure cooker along with 2/3 cup water, turmeric, salt, clove, cinnamon stick, and cardamom. Cook on high flame till 1 whistle. Then reduce the flame and cook for about 10 minutes or till done.
- Don’t insert a spoon or fork in the rice, when it’s hot. By doing this, you will end up breaking the rice grains and the rice will get mashed. Let it cool down completely. Once it cools down, fluff it up with a fork.
For Green Chutney
- In a mixer/grinder jar, combine coriander leaves, mint leaves, ginger, and chili and blend to a smooth paste adding little water.
Preparing Green Pulao
- Heat 1 tablespoon oil in a non-stick pan and add cumin seeds, hing, bay leaf, whole pepper, clove, cinnamon stick, and cardamom. Then add carrots and mix. Cover and cook for 3-4 minutes.
- Now add red and green bell peppers and mix well. Saute for 1-2 minutes.
- Mix and add all the spices – dhaniya powder, jeera powder, jaljeera powder, kitchen king masala, and salt. Give a quick stir and saute for a minute. Add the prepared green paste and saute for 2-3 minutes.
- Add cooked rice and mix until rice gets properly coated with all the spices.
- Cover and cook for 1-2 minutes. Remove from flame.
- Serve this delectable green pulao with curd or raita.
Video
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