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.
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.
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.
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.
2. After 20 to 30 minutes drain all the water from the rice and keep aside.
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.
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.
5. Now add 2 to 3 tablespoons of water and grind or blend everything to a smooth and fine chutney. Keep aside.
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)
7. Add ⅓ cup thinly sliced onions. You can also use shallots or pearl onions instead of regular onions.
8. Saute the onions on low to medium heat, stirring at intervals.
9. Saute till the onions turn golden.
10. Now add the green chutney.
11. Stir and saute the chutney for a minute.
12. Add the chopped veggies and add ⅛ teaspoon turmeric powder (about 2 to 3 pinches).
13. Stir and mix the veggies very well with the chutney.
14. Add the soaked rice.
15. Gently stir and mix the rice with the rest of the ingredients.
16. Add 1.75 cups of water.
17. Add 1 teaspoon lemon juice for some tang.
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.
19. When the pressure settles down on its own in the cooker, then only remove the lid. Gently fluff the cooked rice grains.
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.
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
Prevent your screen from going dark while making the recipe
Rinse 1 cup of heaped basmati rice in water very well. Then soak the rice in enough water for 20 to 30 minutes.
After 20 to 30 minutes drain all the water from the rice and keep aside.
Meanwhile, when the rice is soaking, you can chop the veggies.
Also prepare the green chutney. Take all the ingredients mentioned under the list ‘for green chutney’ in a grinder or blender.
Grind or blend everything to a smooth and fine chutney. Keep aside.
Making chutney pulao
Heat oil in a stovetop pressure cooker. Add all the whole spices mentioned under the list ‘whole spices’.
Saute the spices on low heat for a few seconds till they become fragrant.
Add thinly sliced onions. Saute the onions on a low to medium heat, stirring at intervals, till they turn golden.
Now add the green chutney. Stir and saute for a minute.
Add the chopped veggies and turmeric powder. Mix the veggies very well with the chutney.
Add the rice. Gently stir and mix the rice with the rest of the ingredients.
Add 1.75 cups water and lemon juice.
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.
When the pressure settles down on its own in the cooker, then only remove the lid. Gently fluff the cooked rice grains.
Serve green pulao hot with a side dish of raita, curd or a veggie salad. You can also garnish with some chopped mint or coriander leaves while serving.
- For best taste and flavor use aged basmati rice. However you can also make this green pulao with any non-sticky variety of long grained rice.
- Add the mix veggies of your choice or any leftover veggies like carrots, potatoes, sweet corn, broccoli, green peas, cauliflower, beetroot, cauliflower etc.
- Add 2 cups water. Cover tightly with a lid.
- Cook on a low flame till all the water is absorbed by the rice.
Amount Per Serving
Calories 590 Calories from Fat 153
% Daily Value*
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 12g
Vitamin A 7077IU142%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin C 27mg33%
Vitamin E 6mg40%
Vitamin K 35µg33%
Vitamin B9 (Folate) 42µg11%
* Percent Daily Values are based on a 2000 calorie diet.
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This Green Pulao post from the archives (March 2016) has been republished and updated on 12 October 2021.