April 9, 2019

Hara Pulav | Shahi Hara Pulav | GF and Vegan Dishes


Hara Pulav (or Green Pulav as we kids used to call it) was one of the first ever pulav versions that was taught time by amma and this is a South Indian version (or rather Bangalore version). 

Way back when I could eat a lot of pulav and my waistline still remained intact. Not anymore :) Although, the family , and especially my little one loves it now.

This slightly spicy and flavourful pulav with a tantalising colour would make for a great party dish or potluck too. This is one of the few pulao recipes that doesn’t need any side dish as it’s super flavourful on its own, however if you want to jazz it up, plain yoghurt with some salad on the side will Make it complete lunch box meal :) 



Other varieties of Pulav (mostly Vegan and all of them GF) you may like on the blog:

Quick Tava Pulao
Simple Peas Pulao
Coconut Pulao
Kabuli Channa Pulao
Omani Mint and Walnut Pilaf
Brown Rice Veg Pulao
Achari Channa Methi Pulao
Broccoli Veg Pulav
Gatte ka Pulao

Without much ado, let’s start making this..

Shahi Hara Pulav - A rich and decadent Vegetarian Pulav - GF and Vegan 
Cuisine : Indian, Course : Mains / Sides ; Spice level - medium to spicy , Serves - 2 ~3
Prep time - 15 mins, Cook time - 15 mins

What you need:
Short grained rice / basmati - 1 cup
Salt - to taste 
Onion - 1 medium (sliced thin)
Mixed veggies - 1 cup (carrots / beans / cauliflower / potato/ peas - a combo of all this)
Oil - 2 tsp 
Spices - cardamom 2, bay leaf 2

To grind :
Fresh Coconut grated - 2/3 cup
Fresh coriander - 2 large handfuls
Fresh mint - 1 large handful
Cloves - 2 to 3
Cashews - 8 to 10
Green chillies (slightly blistered) 3-4 no
Saunf / fennel seeds - 3/4 tsp
Cinnamon - 1 inch
Ginger - 1 inch piece
Garlic - 4 medium pods
Onion - 1 medium or 2 small
Khus khus - 1/2 tsp
Oil - 1 TBSP


How to:
Prep- sauté all the ingredients except coconut in 1 TBSP oil one by one, switch off flame, add coconut and sauté for 2 mins more. Cool and grind with minimal water. 
Wash and drain rice , keep aside. 
In a pressure cooker, add oil. Sauté the whole spices with onion. Add the paste and sauté it well till raw smell disappears (on a low flame - about 8-9 mins) . Now add the veggies and sauté again for 2 mins. Lastly add the rice and sauté for 1 min
Add 2 cups of water. Let it come to slight boil. 
Pressure cook for 2-3 whistles and let the pressure come down on its own.fluff up the rice and serve hot as is or with a cup of chilled onion - cucumber raita / curd 


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8 comments:

  1. Loving this flavor loaded, pulao. My in -laws side of the family make a similar version of pea pulao but slightly different. I am going to try a sathvik version of this soon.

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  2. Wow grinding both cilantro and mint - that would have infused a whole lot of flavors to this dish. I got try this soon. Great share.

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  3. The spice and herb blend sounds super flavourful , it’s bound to make the rice delicious ! I am sure this blend would make a curry delicious too . Great pic !

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  4. That spice paste sounds wonderful Kalyani. The biryani must be so full of flavor and it looks so delicious too.

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  5. The mint and coriander paste sounds delicious. Lots of fresh flavors.

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  6. I have posted a similar pulao as well and loving the coriander-mint base to the pulao.

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  7. This one surely tastes awesome, we make plain rice with same masala minus the veggies and we all love it!

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  8. A healthy and colorful lunch box dish.. I make a similar kind of our boxes.. Love it..

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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