Chutney wale chawal! Chutney Green Peas Pulao! This delicious one-dish meal is wholesome and super healthy. Hariyali Pulao (Spinach and Green peas Rice) is made with commonly found ingredients. This dish is best made during winter when fresh green peas and palak is available in plenty in the market. Hariyali translates to green and thus the name!
Hariyali Pulao (Chutney Green Peas and Palak Pulao) is not only yummy but appealing to the eyes. The vibrant green colour of this dish is gorgeous. Lots of fibre is added to the dish through the different green vegetables. This is a great option for lunch box or dinners or when you want to make just one nutritious dish. Serve it with raita or just dahi and papad.
Here is how to make it
- Green Chutney – Grind together fresh coriander, mint, green tomato, green chillis, ginger, fresh coconut, salt and sugar to a fine paste.
- Vegetables – I have used blanched palak and boiled green peas. Broccoli and capsicum were stir-fried for this recipe. You can replace broccoli and use beans.
- Rice – Long grain rice is the best, so I have used Basmati rice. Soak the rice for at least thirty minutes and while boiling add salt and 1 spoon of oil. Keep the rice 80 per cent cooked.
- Spices – Only whole spices like cumin seeds, bay leaves, cloves, cardamom, mace and star anise are required. You can use them as per your taste.
This Hariyali Pulao (Spinach and Green peas Rice) gets its unique flavour from the green chutney paste. The sautéed green vegetables add texture and a bite to the dish. This green vegetable pulao recipe is full of all the goodness of fresh green vegetables.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Cabbage and Green Peas Pulao, Vegetable Pulao (Vegetable Pilaf) and Basmati Pilaf With Dry Fruits (Dry Fruit Pulao).
Yield: 4 servings
Prep time: 10 minutes
Total time: 40 minutes
Ingredients For Hariyali Pulao
1/2 cup blanched green peas
1 cup blanched palak (spinach)
1+1 teaspoon oil
2 bay Leaves / tej patta
1 sliced capsicum
1 cup chopped broccoli
2 Cloves / lavang
1 teaspoon lemon juice
1 tablespoon ghee
2 cardamoms
1 teaspoon cumin / jeera
1 mace
Few mint leaves for garnishing
For the rice
A cup rice soaked
1 teaspoon oil
1 teaspoon salt
For the green chutney
1 cup coriander
1/4 cup mint
4 green chillies chopped
2” piece ginger
1 green tomato (optional)
3 tablespoons fresh grated coconut
1/2 teaspoon salt
1/2 teaspoon sugar
Directions for Hariyali Pulao
- Wash and soak the rice for 20 minutes.
- Finely grind all the ingredients for green chutney in a grinder.
- Blanch the spinach.
- In a pot bring 5 cups of water to a boil. Add rice, salt, and oil and cook till 80 per cent cooked. Now drain the rice in a colander till all the water is drained. Transfer to a shallow pan to cool completely. Add 1 spoon of oil and toss.
- Heat 1 teaspoon oil in a pan and add capsicum and sauté on high heat. Remove on a plate. Now add 1 teaspoon oil and broccoli and sauté on high flame. Keep aside.
- Heat ghee; add jeera and all the whole spices.
- Now add palak and sauté on high heat till dry.
- Add green peas, chutney and sauté.
- Add the rice, capsicum, broccoli, lemon juice, salt, and pepper and toss.
- Cover and cook on low heat for 2 to 3 minutes until rice is cooked.
- Serve with mint leaves on top.
