green pulao | chutney pulao

Green pulao recipe with step by step photos. Delicious one-pot recipe of chutney pulao made with mixed veggies. 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.

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chutney pulao recipe

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.

Serve green pulao with raita, roasted papads, pickle, plain yogurt or a veggie salad.

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 30 minutes.

soaked rice

2. After 30 minutes strain the rice of all the water 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 mix vegetables.

vegetables for green pulao

4. Also Prepare the green chutney. take all the chutney ingredients in a grinder jar – 1 cup tightly packed coriander leaves, ¼ cup mint leaves, 2 tbsp fresh grated coconut (optional), 3 to 4 garlic cloves (chopped), ½ inch ginger (chopped), 2 to 3 green chilies (chopped) and ½ tsp cumin seeds. Add just 1 green chili for a less spicy taste.

making chutney for chutney pulao recipe

5. Now add 2 to 3 tbsp water and grind everything to a smooth and fine chutney. Keep aside.

chutney for chutney pulao recipe

6. Heat 2 tbsp oil in a pressure cooker. Add the whole spices – 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). Saute the spices for a few seconds till they become fragrant.

spices for chutney pulao recipe

7. Add ⅓ cup thinly sliced onions.

onions for chutney pulao recipe

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

onions for chutney pulao recipe

9. Saute till the onions turn golden.

onions for chutney pulao recipe

10. Now add the green chutney.

making chutney pulao recipe

11. Stir and saute the chutney for a minute.

making chutney pulao recipe

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

making chutney pulao recipe

13. Mix the veggies very well with the chutney.

making chutney pulao recipe

14. Add rice.

making chutney pulao recipe

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

making chutney pulao recipe

16. Add 1.75 cups of water.

making chutney pulao recipe

17. Add 1 tsp lemon juice.

making chutney pulao recipe

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

making chutney pulao recipe

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

making chutney pulao recipe

20. Serve green pulao hot 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.

chutney pulao
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Green Pulao

4.67 from 3 votes
One pot recipe of a spicy rice dish made with mixed veggies, rice, spices and herbs.
chutney pulao
Author:Dassana Amit
Prep Time:30 mins
Cook Time:15 mins
Total Time:45 mins
Course:main course
Cuisine:North Indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

Ingredients

main ingredients

  • 1 cup heaped basmati rice or 200 grams basmati rice
  • 2 tablespoon oil
  • 50 grams onion or 1 medium onion or ⅓ cup thinly sliced onions
  • 75 grams carrot or 1 medium to large carrot or ⅓ to ½ cup chopped carrots
  • 100 grams potatoes or 2 small potatoes or ½ cup chopped potatoes
  • teaspoon turmeric powder
  • 1 teaspoon lime or lemon juice
  • 1.75 cups water
  • salt as required

for green chutney

  • 1 cup tightly packed coriander leaves or 40 grams coriander leaves
  • ¼ cup mint leaves or 5 grams mint leaves
  • 2 tablespoon fresh grated coconut (optional)
  • 3 to 4 garlic cloves - chopped
  • ½ inch ginger - chopped
  • 2 to 3 green chilies, chopped, add just 1 green chilli for a less spicy taste
  • ½ teaspoon cumin seeds
  • 2 to 3 tablespoon water for grinding

whole spices

  • 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

Instructions

  • Rinse 1 cup of heaped basmati rice in water very well. Then soak the rice in enough water for 30 minutes.
  • After 30 minutes strain the rice of all the water 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 jar.
  • Grind everything to a smooth and fine chutney. Keep aside.

making chutney pulao

  • Heat 2 tbsp oil in a pressure cooker. Add all the whole spices mentioned under the list 'whole spices'.
  • Saute the spices for a few seconds till they become fragrant.
  • Add ⅓ cup thinly sliced onions. Saute the onions on a low to medium flame, 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, 1 tsp lemon juice.
  • Season with salt. Stir well.
  • Cover and pressure cook for 1 to 2 whistles or for 7 to 8 minutes on a medium to high flame.
  • When the pressure settles down on its own in the cooker, 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.

Notes

To make in a pan or pot:
  • Add 2 cups water. Cover tightly with a lid.
  • Cook on a low flame till all the water is absorbed by the rice.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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13 comments/reviews

  1. It will be more flavorful and tasty; and even more green if added palak puree.

    • Rachana, thanks for the suggestion.

  2. I tried dis recipe yday n it turned out so wekk dat i couldnt believe my hands. You really are god of cooking.4 stars

    • thank you rachna for your positive feedback 🙂 god bless you.

  3. Hi,
    Tried the recipe and it was very tasty.thank u so much for the recipe….

  4. Hi,

    Tried the recipe and it was very tasty .thank u so much …

  5. Hi,

    I tried this Receipe.. The taste came out very well.. Small doubt.. When we kept it in pressure cooker the bottom layer gets over cooked.. To prevent it what to do

    • shruthy thanks a lot always keep pressure cooker on low-medium heat to avoide over-cooking or rice sticking to te bottom. also ensure the proportion of rice and water are appropriate hope this help’s you 🙂

  6. It’s very tasty.Thank you so much

    • thankyou sravya 🙂 and you are welcome.

  7. I loved this recipe. As I live in a remote area in Sikkim often fancy ingredients are not available. This recipe uses easily available ingredients. We miss good food. I shall definitely make this pulao next Sunday

  8. Love this one! Can’t wait to try it.5 stars

    • thankyou mandira surely try and let us know how it was?