chutney pulao
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4.67 from 3 votes

Green Pulao

One pot recipe of a spicy rice dish made with mixed veggies, rice, spices and herbs.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: main course
Cuisine: north indian
Servings: 2 to 3
Author: Dassana Amit


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


  • 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.


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.