If you ask me what’s my go to lunch box recipe on a busy weekday, I’ll always say pulao. It’s that one dish where you just toss in fresh veggies, rice, spices, and in a few whistles, you have a wholesome meal ready. This green veg pulao is extra special because it’s loaded with the freshness of coriander and mint leaves, which give the rice a vibrant flavor and color.

Trust me, the aroma itself would make the kids hungry by lunch break. Even today, I make it whenever I want something tasty, quick, and healthy.

Apart from being tasty, this pulao is rich in antioxidants from coriander and mint, filled with vitamins from mixed vegetables, and light on the stomach. Since it is cooked with jeeraga samba rice, it’s also very aromatic and perfect for those who prefer rice that doesn’t feel too heavy.

Let’s Talk About Ingredients

• Coriander and Mint Leaves
  These two are the heart of this dish. Fresh coriander gives a refreshing earthy taste, while mint adds a cooling flavor. Together, they make the pulao green and flavorful. If you don’t have mint, just increase the coriander quantity.
• Jeeraga Samba Rice
  This traditional South Indian rice variety is famous for its aroma and lightness. If you don’t have it, basmati rice works fine too, but jeeraga samba gives that authentic touch.
• Whole Spices
  Bay leaf, cinnamon, cardamom, cloves, and star anise infuse the ghee with rich fragrance. If you don’t like strong spice flavors, you can reduce the quantity.
• Vegetables
  Carrots, beans, peas, broccoli, cauliflower, and potatoes make it colorful and healthy. You can use whatever is available in your fridge. Even mushrooms or corn can be added.
• Curd
  This little touch makes the pulao creamy and adds a slight tanginess. You can skip if you want it vegan, but it balances the spices beautifully.

Detailed Recipe

Video Recipe

Instructions with photo guide

Grind the paste: Blend 10 garlic cloves,

2 inch ginger,

3 small onions,

7 green chillies,

a handful of coriander leaves,

and 1/2 cup mint leaves

into a paste with little water.

Fry cashews: Heat 2 tbsp ghee in a pressure cooker,

fry 2 tbsp cashews

until golden,

and keep aside.

Add whole spices: In the same ghee, add 2 bay leaves, 1 star anise, 1 cinnamon stick, 3 cardamoms, 5 cloves, and 1 black cardamom. Fry until aromatic.

Sauté onions: Add 2 sliced onions

and sauté till soft.

Cook masala: Add the ground paste,

1/4 cup water (to wash mixer),

and cook till raw smell leaves.

Add curd: Mix in 1/8 cup curd

and cook till fat separates.

Add vegetables: Add 1 carrot, 5–6 beans, few cauliflower florets, 1 potato, handful soya chunks, few broccoli florets, and 1/8 cup peas.

Mix well.

Spices: Add 1/2 tsp turmeric, 1/2 tsp garam masala, 1 tsp salt.

Cook for a minute.

Boil with water: Add 1.5 cups water and let it boil.

Add rice: Add 1 cup washed and drained jeeraga samba rice. Mix well.

Cook: Add fried cashews,

close the cooker, and let the steam start coming out before fixing the whistle.

cook for 2 whistles on medium heat.

Rest: Keep aside for 20 minutes before opening.

Serve: Fluff and serve hot with coconut chutney or raita.

Expert Tips

• Always wash rice well but avoid soaking for this recipe.
• Resting time after cooking is important for fluffy rice.
• Adjust green chilli count based on spice preference.
• Don’t skip ghee, it enhances flavor.
• Can make it vegan by replacing ghee with oil and skipping curd.

FAQs

• Can I make this pulao without a pressure cooker?
  Yes, you can cook it in a pan with a tight lid. Just add 2 cups water for 1 cup rice and cook on low flame until rice is done.
• What rice works best for pulao?
  Jeeraga samba is authentic, but basmati or sona masoori also work.
• How to store leftover pulao?
  Keep in an airtight container in fridge. Reheat with a sprinkle of water.

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