on Dec 07, 2021, Updated Dec 05, 2023
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If you have some leftover green chutney, use it instead of the green masala paste. This green veg pulao is best served with boondi raita, roasted popadums (papad), and some sliced onions. Serve it for lunch or dinner, or pack it in the school and office lunchboxes. This recipe is vegetarian, gluten-free, and easily vegan. Here are a few more rice recipes: Shrimp Pulao, Chicken Pulao, Mumbai Style Tawa Pulao, and Gucchi Pulao. You must also try my Vegetable Dalia Khichdi, Peas Pulao, Raw Mango Rice, and South Indian Lemon Rice. 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
To make the green vegetable pulao recipe, you will need white rice, whole spices, spice powders, ghee, onions, veggies, lime juice, and salt. 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. This pulao uses basic Indian spice powders such as coriander powder, turmeric powder, red chili powder, and garam masala powder. I prefer to make this pulao in ghee due to the flavor it lends to the rice. You can also make it in canola oil or olive oil instead. 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.
1 cup mint leaves, packed, rinsed 1 cup cilantro, packed, rinsed 2-inch piece of ginger, peeled and chopped 4-5 cloves of garlic (peeled) 3-4 green chilies
While the rice is soaking, make the pulao. 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
1 teaspoon coriander powder 1 teaspoon turmeric powder 2 teaspoon Kashmiri chili powder ½ teaspoon garam masala powder
½ cup green peas ½ cup chopped green beans ½ cup cubed carrots ½ cup cubed potatoes
1 tablespoon lime juice 2 and ½ cups of water 2-3 bay leaves 1 teaspoon salt
Cook undisturbed on low flame for 20-25 minutes or until the rice is tender and all the liquid is absorbed by it. Cook the rice undisturbed on low flame to get the perfectly cooked grains. Serve a roasted or fried papad, sliced onions, and lime wedges on the side. This is also a great dish to pack for the lunch box.
