Posted on: October 12, 2021 Posted by: Joven Comments: 0

Green pulao is a delicious one-pot recipe of chutney pulao made with mixed veggies, basmati rice, herbs and spices. Gluten-free and vegan recipe.

chutney pulao served on a white plate

Pulao are simple and quick recipes to prepare on busy days. This pulao variety has green chutney added to it, which makes it slightly spicy and more flavorful. The only additional step in this recipe is to make the green chutney.

So when you do not want to have the usual pulao, then you can make this spicy chutney pulao. Some more spiced rice recipes that you can check are Methi rice and Tawa pulao.

In this green pulao apart from herbs you can also add mix vegetables like potato, green peas (fresh or frozen), bell pepper, sweet corn, beetroot, cauliflower and broccoli. This makes this dish more flavorful, filling and healthy.

Serve green pulao with raita, roasted papads, pickle, plain yogurt or a veggie salad. It can also be packed for tiffin box.

Step-by-Step Guide

How to make Green Pulao

1. Rinse 1 cup of heaped basmati rice in water very well. Then soak the rice in enough water for 20 to 30 minutes.

I prefer to use aged basmati rice for making pulao and biryani. However you can use any non sticky variety of long-grained rice.

soaked rice

2. After 20 to 30 minutes drain all the water from the rice and keep aside.

rice for green pulao

3. Meanwhile, when the rice is soaking, you can chop the veggies. Use your choice of veggies. Here I have added carrots and potatoes. You can add about 1 cup of mixed vegetables.

The other veggies that you can add are green peas (fresh or frozen), cauliflower, capsicum, baby corn, sweet corn and beetroot. It is a good way to use the leftover veggies and also making the pulao more flavorful and nutritious.

chopped vegetables

4. Also prepare the green chutney. Take all the chutney ingredients in a grinder jar. The ingredients needed are listed below:

  • 1 cup tightly packed coriander leaves
  • ¼ cup mint leaves
  • 2 tablespoons of fresh grated coconut (optional)
  • 3 to 4 garlic cloves (chopped)
  • ½ inch ginger (chopped)
  • 2 to 3 green chilies (chopped) – Add just 1 green chili for a less spicy taste
  • ½ teaspoon cumin seeds. 
making chutney

5. Now add 2 to 3 tablespoons of water and grind or blend everything to a smooth and fine chutney. Keep aside.

prepared green chutney

6. Heat 2 tablespoons of oil in a stovetop pressure cooker. You can use any neutral-flavored oil. You can also use ghee instead of oil. Keep the heat low to medium-low.

Then add the following whole spices and saute them for a few seconds or till they become fragrant.

  • 1 medium tej patta (Indian bay leaf)
  • 1 inch cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 3 to 4 black peppers
  • 1 or 2 single strands of mace (optional)
spices in the pressure cooker

7. Add ⅓ cup thinly sliced onions. You can also use shallots or pearl onions instead of regular onions.

onions added

8. Saute the onions on low to medium heat, stirring at intervals.

sauteing onions

9. Saute till the onions turn golden.

sauteed onions

10. Now add the green chutney.

green chutney added

11. Stir and saute the chutney for a minute.

mixing chutney with rest of ingredients

12. Add the chopped veggies and add ⅛ teaspoon turmeric powder (about 2 to 3 pinches).

chopped veggies added

13. Stir and mix the veggies very well with the chutney.

mixing veggies with chutney

14. Add the soaked rice.

soaked rice added

15. Gently stir and mix the rice with the rest of the ingredients.

mixing rice with other pulao ingredients

16. Add 1.75 cups of water.

water added

17. Add 1 teaspoon lemon juice for some tang.

lemon juice added

18. Season with salt as required. Stir and mix well. Cover and pressure cook for 1 to 2 whistles or for 7 to 8 minutes on a medium to high heat.

salt added

19. When the pressure settles down on its own in the cooker, then only remove the lid. Gently fluff the cooked rice grains.

cooked green pulao

20. Serve green pulao hot or warm with a side dish of raita, mango pickle, curd or a vegetable salad. You can also garnish it with some chopped mint or coriander leaves while serving.

It can also be packed for lunch box. When paired with raita or plain yogurt it makes for a filling, healthy and tasty lunch or meal.

chutney pulao served on a white plate


More Rice recipes

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One pot recipe of a spicy rice dish made with mixed veggies, basmati rice, onions, spices and herbs.

Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins



Servings 2

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This Green Pulao post from the archives (March 2016) has been republished and updated on 12 October 2021.

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