🇮🇳 Indian Vegetarian

Hariyali Pulao

Name: Hariyali Pulao
Prep time: 16 min
Cook time: 43 min
Total time: 59 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 300 g, chopped Spinach; 1, thinly sliced Onion; 2, slit Green Chili; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 cups, rinsed and soaked 20 minutes Basmati Rice; 1/4 cup Mint Leaves; 2 tsp Whole Garam Masala Spices; 1 cup Green Peas

🇮🇳 Indian

Green herb pulao, spinach-mint paste coating every grain. The centrepiece format: spiced rice that needs nothing else on the table. Plate with mirchi ka salan or a cooling cucumber raita.

Prep 16 min Cook 43 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Spinach300 g, chopped
Onion1, thinly sliced
Green Chili2, slit
Ghee2 tbsp
Turmeric Powder1/2 tsp
Basmati Rice2 cups, rinsed and soaked 20 minutes
Mint Leaves1/4 cup
Whole Garam Masala Spices2 tsp
Green Peas1 cup

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Soak the basmati rice for 20 minutes, then drain thoroughly — wet rice turns mushy.
2
Melt ghee over medium flame, toast the whole spices briefly, then add the sliced onions.
3
Fry the onions till deep gold, add ginger garlic paste and green chili, then the ground spices; splash water to keep them from catching.
4
Add the spinach and saute two minutes, then slide in the drained rice and turn gently to coat every grain in the masala.
5
Add salt and hot water, boil, then cover with a tight lid and a tawa underneath to stop scorching; steam till done and rest before serving.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Watch how it's made

Video: Hariyali Pulao Recipe | Spinach & Mint Rice | How To Blanch Spinach | Spinach Recipes | Veg Meals · on YouTube