Green Pulao Indian Recipe

Green Pulao is a celebration of fresh herbs. Unlike its more robust cousin, Biryani, this dish is light, aromatic, and gets its stunning emerald green color from a puree of fresh coriander, mint, and spinach. It’s a quick, one-pot meal that is packed with flavor but not overwhelmingly spicy, making it a perfect family-friendly dish for weeknights or a beautiful addition to a festive spread. The herbs not only provide a beautiful hue but also a refreshing taste that is both soothing and invigorating.

Origin and Background

While “Pulao” (or Pilaf) has ancient roots across the Middle East and Central Asia, and is a cornerstone of Indian Mughlai cuisine, the “Green Pulao” is a more modern, home-style innovation from Indian kitchens. It falls under the broad category of “Matar Pulao” or “Hare Masale ka Pulao” (Pulao with green spices). There is no single town of origin; rather, it’s a creative recipe developed to make a nutritious and visually appealing dish that children and adults would love, using the abundant fresh herbs essential to Indian cooking.

Green Pulao Recipe

Yield: 4 Servings
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients

For the Green Puree:

1 cup fresh coriander leaves (cilantro), packed
½ cup fresh mint leaves, packed
½ cup fresh spinach leaves, packed (optional, for extra green color)
1-2 green chilies (adjust to taste)
1-inch piece of ginger, chopped
3-4 cloves garlic
2-3 tablespoons water

For the Rice:

1 cup basmati rice
2 tablespoons ghee or oil
1 bay leaf
1-inch cinnamon stick
2-3 green cardamom pods
3-4 cloves
1 teaspoon cumin seeds
1 medium onion, thinly sliced
½ cup green peas (fresh or frozen)
1 teaspoon salt (or to taste)
1 ¾ cups water

For Garnish (Optional):

1 tablespoon fried onions (birista)
1 tablespoon chopped coriander or mint leaves

Method

1. Prepare the Rice:

Wash the basmati rice in a bowl until the water runs clear. Soak it in enough water for 20-30 minutes. After soaking, drain the water completely and set aside.

2. Make the Green Puree:

In a blender, combine the coriander leaves, mint leaves, spinach, green chilies, ginger, and garlic.
Add 2-3 tablespoons of water and blend into a smooth, fine paste. Set aside.

3. Cook the Pulao:

Heat ghee or oil in a heavy-bottomed pot or pressure cooker over medium heat.
Add the whole spices – bay leaf, cinnamon, cardamom, cloves, and cumin seeds. Saute for 30 seconds until they become fragrant.
Add the thinly sliced onions and saute until they turn soft and translucent, about 4-5 minutes. Do not brown them.
Add the prepared green puree and saute for 3-4 minutes. The raw smell will disappear, and the mixture will thicken slightly.
Add the drained rice and green peas. Gently stir for 2 minutes until the rice grains are well-coated with the green mixture and turn glossy.
Pour in 1 ¾ cups of water and add the salt. Stir well and bring the mixture to a rolling boil.

4. The Final Cook (Choose one method):

Stovetop Pot Method

Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid.
Cook for 15-18 minutes. Do not peek. After this time, turn off the heat and let the pot sit, covered, for another 10 minutes. Then, fluff the rice gently with a fork.
Pressure Cooker Method:
After the water boils, close the pressure cooker lid and cook for 1 whistle on medium heat.
Immediately turn off the heat and let the pressure release naturally (do not force it). Once the pressure is released, open the lid and fluff the rice gently.

How to Serve & Perfect Pairings

Green Pulao is a versatile dish that can be served in multiple ways:

As a Main with Raita: Serve it with a bowl of cool, creamy Boondi Raita or a simple Cucumber Raita. The yogurt balances the flavors perfectly.
With a Side Curry: It pairs beautifully with a rich, creamy curry like Paneer Butter Masala, Malai Kofta, or a simple Chana Masala.
As a Side for Non-Veg Dishes: It is an excellent side for chicken or meat dishes like Butter Chicken or Chicken Tikka Masala, allowing the herby rice to shine alongside the robust curry.
With a Simple Salad: A side of Kachumber Salad (diced cucumber, tomato, onion) adds a fresh, crunchy contrast.

Enjoy your homemade, vibrant, and delicious Green Pulao!