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Coriander Vegetable Pulao | Coriander Rice | Green Pulao

Santosh Allada
Coriander Vegetable Pulao is a one-pot rice dish made with basmati rice, mixed vegetables, a few basic spices, and freshly ground coriander paste. The green paste makes the dish unique.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian, South Indian
Servings 2 people

Ingredients
  

To soak the rice

  • 1 cup Basmati rice
  • 3 cups Water

Coriander paste

  • 1/2-3/4 cup Coriander leaves
  • 5 Mint leaves
  • 1 tbsp Coriander seeds
  • 1/4 tsp Cumin jeera
  • 1/2 tsp Fennel seeds saunf
  • 6-7 cloves Garlic peeled
  • 1 inch Ginger
  • 1tsp Oil
  • 1/2 tsp Salt
  • 2-4 tbspn Water for grinding

Pulao

  • 1 tbspn Oil
  • 2 tbspn Clarified butter ghee
  • 1 Star anise
  • 2 Cloves laung
  • 1 inch Cinnamon stick dalchini
  • 2 small Green cardamom elaichi
  • 1 small Stone flower dagad phool
  • 1 small Mace javithri
  • 1 small Onion thinly sliced
  • 1 cup Vegetables of choice peeled and chopped
  • 1/4 tsp Turmeric powder
  • 3 tbspn Curd
  • 1/2 tsp Garam masala or everest shahi biryani masala
  • 2 cups Water
  • Salt to taste

Instructions
 

Rinse and soak the rice

  • Measure 1 cup of rice. Rinse it well 2-3 times or until the water runs clear (as seen in the pic below).
  • Add 3 cups of fresh water and soak for at least 30 minutes.

Make the coriander paste

  • In a grinder jar, add coriander leaves along with the stem, a few mint leaves, coriander seeds, garlic cloves, a small knob of ginger, green chilies, cumin, fennel seeds, salt, and oil.
  • Add a few tablespoons of water and grind to a smooth paste.

Make the Coriander Vegetable Pulao

  • Heat oil and ghee in a pan on medium flame. When hot, add whole spices – bay leaf, cloves, cinnamon stick, star anise, mace, black stone flower, green cardamom, and kapok buds. Let them crackle and turn aromatic.
  • Add sliced onions and saute till they turn light brown in color. Add vegetables of choice and saute for 5 minutes. Add the frozen peas and fry for 30 seconds.
  • Add turmeric powder and salt to taste. Saute for a few seconds.
  • Next, add the coriander paste and saute till moisture reduces and oil separates.
  • Add a few coriander and mint leaves and give a good mix.
  • Turn the flame to low and add whisked curd. Stir continuously until curd blends well and oil separates.
  • Add 2 cups of water (use the rice soaked water and discard the remaining water). Give a good mix.
  • Turn the flame to high and let the water start boiling. Check for seasoning (salt and spice). If you feel the spice is less, add a few slit green chilies.
  • Add the soaked rice without water and mix gently.
  • Add garam masala and mix.
  • Continue the cooking process on high flame until water evaporates and you are able to see the layer of rice.
  • Reduce the heat to low, cover the pan, and simmer on low flame for 10-12 minutes. Turn off the flame and allow it to rest for at least 15 minutes.
  • Remove the lid and gently fluff the rice from the sides of the pan. At this stage, you can add more ghee for extra aroma.
  • Coriander Vegetable Pulao is ready. Serve hot with your choice of raita.

Notes

Use basmati rice that is aged for 1-2 years.
You can also make this with leftover rice. Cook the vegetables till tender and add the leftover rice after step 15. Mix well and cook till the rice grains are well coated with the coriander paste.