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:
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
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
PIN FOR LATER