Green Pulao| how to make green pulao

green pulao green pulao recipe Green Pulao| how to make green pulao greenpulav

Rice variety are tasty and filling. They are ideal to use as a single dish or pair it with other variety of dishes. Pulao is one of the dishes that I make quite often, it’s loved by all and its easy for me to prepare. Green pulao, I have been making this since sometime, it make a good one pot meal.

Green pulao has the combination of mint and coriander along with other spices. I usually serve with onion raita (onion in yoghurt), but it can be paired with cucumber and onion raita too. A gravy based dish will also be ideal for a good meal.

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green pulao

Lets get cooking Green Pulao

Ingredients:

  • 1 cup basmati rice
  • 15 french beans
  • 1 capsicum
  • 1 cup green peas

To be ground to a paste:

  • 2 green chilly
  • 1/2 bunch coriander
  • 15 mint leaves
  • 3 cloves garlic
  • 1 inch ginger
  • 1 onion

Other ingredients:

  • 2 tablespoon oil and ghee
  • 1/2 inch cinnamon
  • 2 cardamom
  • 3 cloves
  • 1 bay leaf
  • 1/4 teaspoon shahjeera
  • salt to taste

Method:

  1. Wash the vegetables and cut them.
  2. Wash the rice and keep it aside for ten minutes.
  3. Grind all the ingredients under the section “To be ground to a paste”
  4. Heat oil and ghee mixture in a par, add spices, let splutter, then add the ground paste, saute for sometime.
  5. Put beans to it. Then add peas and later add capsicum. Saute for two minutes.
  6. Put the soaked rice to it. Saute it lightly for two minutes.
  7. Now, add water and salt. Give a stir, close the lid and cook it for one whistle.
  8. Allow the pressure to release by itself.
  9. Gently mix the pulao with a ladle.
  10. Serve hot with onion raita.
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green pulao

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Green Pulao

Green pulao is a tasty one pot meal that can be enjoyed for the weekend. 

Course brunch, dinner ideas, lunch ideas, Main Course, pulav variety, rice variety
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 person

Ingredients

  • 1 cup rice
  • 15 french bean
  • 1 capsicum
  • 1 bowl green peas

To be ground to a paste

  • 1/2 bunch coriander
  • 15 mint leaves
  • 2 green chilly
  • 1 inch ginger
  • 3 cloves garlic

Other ingredients

  • 2 tablespoon oil and ghee
  • 1/4 teaspoon shajeera
  • 2 cardamom
  • 3 cloves
  • 1 bay leaf
  • water for cooking
  • salt to taste

Instructions

  1. Wash the rice and keep it aside. 

  2. Cut the vegetables and keep them ready.

  3. Grind the ingredients under the section,"To be ground to a paste"

  4. Take oil and ghee mixture in a pressure pan, add caraway seeds, as it sizzles, put cinnamon stick, cardamom and cloves to it. Give a stir and after thirty seconds, put the ground paste. Saute for sometime.

  5. Now, add beans to it. After two minutes, put peas and then capsicum to it. Saute for sometime, add the washed rice to it. Saute slowly for sometime.

  6. Add water and salt to it. Give a stir, close the lid and let cook for one whistle.

  7. Allow the pressure to release by itself. Gently mix with a ladle. Serve hot with onion raita.

Recipe Notes

  • Quantity of water depends on the rice. I usually add two cups of water for one cup of rice.
  • I do not soak the rice in water. I wash the rice, drain the water and keep it aside, this gives me good results. 
  • You may soak the rice if you wish.
  • I prefer to use oil and ghee mixture. You may use only ghee or oil.

Other pulao recipes from the blog:

 

 

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Kurkuri bhindi | crispy bhindi fry

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Kurkuri Bhindi Fry or crispy bhindi fry  is a tasty accompaniment with any meal. Serve it with any meal as an accompaniment, it is loved and relished by all.

It is assured that I need okra at least once in a week, usually sabzi but sometimes I do fry.  Here is another kind of fry that is tasty and crispy.

Kurkuri Bhindi Crispy Bhindi Fry

Ingredients:

  • 1/2 kilogram bhindi
  • salt to taste
  • 1/2 teaspoon turmeric powder
  • pinch of asafoetida
  • 1/2 teaspoon pepper powder
  • 1/2 teaspoon chat masala
  • 2 teaspoon chilly powder
  • 1  teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 2 tablespoon fresh coriander chopped
  • 2 tablespoon gram flour
  • oil for frying

Method:

  1. Wash the bhindi and pat dry.
  2. Cut it vertically into four strips. If the bhindi are large in size, cut them into two.
  3. Add salt, asafoetida, turmeric powder, chilly powder, amachur powder, coriander powder, cumin powder, chopped coriander and mix it.
  4. Sprinkle  gram flour and mix it. Keep the mixture to marinate for twenty minutes.
  5. Heat oil in a pan. Put a few pieces of the marinated mixture into oil.
  6. Deep fry on medium heat for sometime.
  7. Turn them with a ladle. Once they are crisp and brown, remove them on a tissue paper.
  8. Repeat for the rest of the mixture.
  9. Serve with rice as an accompaniment.
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kurkuri bhindi

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bhindi pieces

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making of kurkuri bhindi in steps

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Print

Kurkure Bhindi

Kurkure bhindi is a okra deep fried by coating it with a mixture of spices. It makes a good accompaniment with any meal.

Course Side Dish
Cuisine Indian, north indian, Vegan,, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author jayashree

Ingredients

  • 1/2 kilogram bhindi/okra/ladiesfinger
  • salt to taste
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida
  • 1/2 teaspoon chat masala
  • 1/2 teaspoon pepper powder
  • 2 teaspoon chilly powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 2 tablespoon gramflour
  • 2 teaspoon coriander leaves
  • oil for frying

Instructions

  1. Wash the bhindi and pat dry. Cut them vertically into thin strips. If the bhindi are big in size, divide them into two.

  2. Add salt, turmeric powder, asafoetida, chilly powder, coriander powder, cumin powder, pepper powder, chat masala and coriander leaves to it. Mix it well.

  3. Sprinkle gram flour to it and mix. Allow the mixture to marinate for 15-20 minutes

  4. Heat oil in a frying pan. Add a few pieces of the marinated pieces.

  5. Deep fry on medium heat. Turn it to the other side with a ladle. It should be crisp and light brown in colour.

  6. Remove it on a tissue paper. Repeat for the rest of the mixture.

  7. Serve with rice as an accompaniment.

Recipe Notes

  • Bhindi should be dry.
  • Use tender bhindi for better taste. 

 

Other bhindi recipes on my blog

Bhindi fry Stuffed Bhindi Okra Stirfry

Kurkuri bhindi | crispy bhindi fry bhindi 2 226x300

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Paneer Tikka

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Paneer or cottage cheese is extensively used in Indian cooking . It is used in gravies, sabzies and snacks. Paneer tikka is a popular north indian snack ,often served as an appetiser. These tasty bits are ideal to binge on a holiday or at a party. It is made by marinating the cottage cheese  in a blend of spices along with a few veggies and later deep fried. This post is also a part of blog hop with the theme “appetisers”  (more…)

Alu Palak Potatoes in spinach gravy

Spinach is widely used in my cooking. I like this green vegetable for its versitality. One can use it in various kinds of dishes, from starters to rice dishes. Being a store house of nutrients, its one of the reasons, vegetarians should use it. The gravy of spinach is the basis for many north indian dishes. (more…)

Vegetable Pulav/ how to make veg pulav

Pulav is rice dish made of basmati rice and assorted veggies, blended with spices to give a tasty dish that can be paired with any yoghurt based salad. Here is one kind of Vegetable Pulav that I often prepare at home.

It is a norm these days to have a variety of pulav during functions and parties. It is loved by youngsters, as it is a taste that they are acquainted more often. Ladies, in their busy schedule, do find preparing vegetable pulav an easier task.

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vegetable pulav

The ingredients that you need are:

  • 1 1/2  cup  basmati rice
  • 1/2 bowl of cut onions
  • 1 cup mixed vegetables as beans,carrots and peas
  • 1/2 inch cinnamon
  • 2 cloves
  • 2 cardamom
  • 1/2 bowl  coriander
  • 10 leaves  mint
  • 2 green chillies
  • 1/2 inch ginger
  • 3 cloves of garlic
  • salt to taste
  • 2 tablespoon  ghee + 1 tablespoon oil
  • water for cooking

 

Method:

  • Wash the rice, drain water and keep aside.
  • Grind coriander, mint leaves, green chillies, ginger and garlic to a fine paste.
  • Take the mixture of oil and ghee,  I prefer doing that. and add the spices, then add chopped onions and fry till slightly brown in colour. Then add the vegetables and fry again. Now add the grind paste and continue to saute. Then, add rice and saute for another two minutes.
  • Now, you can either put it in a rice cooker or cook in the pressure. Add three cups of water and salt and stir. Close the lid and allow to cook for one whistle.
  • Serve with onion salad.
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vegetable pulav

My other rice dishes on the blog

Jeera rice, Kadai pulav, Spinach rice