- Hara bhara pulao recipe
- Jaipuri veg pulao
Basmati rice 1 cup Green chutney 2 tblsp Coriander leaves* a handful Garlic 3 pods Onion 1 Green chili 1 (optional) Carrot and peas 1/2 cup Oil + ghee 1 and 1/2 tblsp Salt to taste *If you have more left over chutney skip this coriander leaves.
Method:
- Wash and soak the basmati rice in 1 cup of water for 20 mins.
- Grind the coriander leaves and garlic along with the left over green chutney. If adding green chili add along with that too.
- I didn’t add green chili as i felt the spiciness in the gren chutney is enough for the pulao.
- Grind into a smooth paste by adding little water.
- Slice the onion into thin long slices.
- In a pressure cooker, add the oil and ghee.
- Add in the sliced onions. Once the onions become translucent, add the ground paste.
- Cook for a minute. Do not change the colour.
- Add the veggies to this now. You can add any veggies of your choice.
- You can add paneer also to this.
- Mix well and add salt. The green chutney has salt in it, so add accordingly.
- Add the soaked rice and the water.
- Cover the pressure cooker and cook for a whistle.
- Keep in a very low flame for 5 minutes and switch off the flame.
- Once the pressure settles down, open the cooker.
- Fluff the rice by gently giving it a mix.
- Chutney pulao is ready to serve.
Method with step by step pictures:
- Wash and soak the basmati rice in 1 cup of water for 20 mins.
- Grind the coriander leaves and garlic along with the left over green chutney. If adding green chili add along with that too.
- I didn’t add green chili as i felt the spiciness in the gren chutney is enough for the pulao.
- Grind into a smooth paste by adding little water.
- Slice the onion into thin long slices.
- In a pressure cooker, add the oil and ghee.
- Add in the sliced onions. Once the onions become translucent, add the ground paste.
- Cook for a minute. Do not change the colour.
- Add the veggies to this now. You can add any veggies of your choice.
- You can add paneer also to this.
- Mix well and add salt. The green chutney has salt in it, so add accordingly.
- Add the soaked rice and the water.
- Cover the pressure cooker and cook for a whistle.
- Keep in a very low flame for 5 minutes and switch off the flame.
- Once the pressure settles down, open the cooker.
- Fluff the rice by gently giving it a mix.
- Chutney pulao is ready to serve.
