Hariyali Pulao | Green pulao
Hariyali Pulao | Green Pulao Recipe | Mixed Veg Coriander‑Mint Pulao
hariyali pulao, green pulao recipe, mixed veg pulao, coriander mint rice, edamame pulao, easy lunchbox recipes, one pot pulao, basmati rice pulao, coconut green masala pulao with step-by-step pictures and video recipe. Check out the hariyali pulav recipe, and if you like the video, pls SUBSCRIBE to my channel
Hariyali Pulao is a vibrant, flavorful one‑pot rice dish made with a fresh green paste of coriander, mint, garlic, and coconut. This aromatic pulao is light, wholesome, and perfect for lunchboxes or quick weekday meals. With mixed vegetables, edamame or peas, and fragrant basmati rice, this green pulao delivers a refreshing herbal taste and a beautiful natural color — all without heavy spices.
What gives Hariyali Pulao its green color?
The combination of coriander, mint, green chillies, and coconut creates the signature bright green hue.
Can I skip coconut in the green paste?
Yes, but coconut adds creaminess and rounds out the flavors beautifully.
Why add curd to the paste?
Curd enhances the texture and helps the green masala coat the rice evenly.
Can I use frozen vegetables?
Absolutely — frozen peas, carrots, beans, or corn work perfectly.
Why does my pulao turn mushy?
Too much liquid or over‑soaking the rice can make it soft. Keep total liquid at twice the rice quantity.
Can I replace edamame with peas?
Yes — peas, cauliflower, or potatoes are great substitutes.
Is this pulao spicy?
It’s mildly spiced. Increase green chillies if you prefer more heat.
Can I cook this in an Instant Pot?
Yes, skip soaking the rice. Pressure-cook on HIGH for 4 minutes, then let it rest for 10 minutes.
Why tightly pack coriander and mint?
It ensures consistent flavor and prevents the pulao from turning too mild or too strong.
Ingredients
To Grind
- 1/2 cup coriander leaves, tightly packed
- 1/4 cup mint leaves
- Green chillies
- 6 garlic cloves
- 2 tbsp coconut
- 1 tbsp curd
- 1/4 cup water
Pulao
- 1½ tbsp ghee
- Whole garam masala
- 1/2 cup onion
- 200 g mixed vegetables
- 1/2 cup edamame or 1/4 cup peas
- 3/4 cup basmati rice
- 1¼ cup water
- Lemon juice
- 1/2 tbsp salt
How to make hariyali pulav with step-by-step pictures
- First, wash and soak the basmati rice.
- Grind the ingredients under “To Grind” into a smooth paste.
- Heat ghee and sauté the whole garam masala.
- Add onion and sauté until translucent.
- Furthermore, add the edamame, mixed vegetables, and salt; sauté for 2 minutes.
- Add the ground mixture, soaked rice, and water, and bring to a boil.
- Finally, add the lemon juice and pressure-cook for 2 whistles.
Ingredients
TO GRIND
- 1/2 cup coriander leaves tightly packed
- 1/4 cup mint leaves
- Green chillies
- 6 garlic cloves
- 2 tbsp coconut
- 1 tbsp curd
- 1/4 cup water
PULAO
- 1½ tbsp ghee
- Whole garam masala
- 1/2 cup onion
- 200 g mixed vegetables
- 1/2 cup edamame or 1/4 cup peas
- 3/4 cup basmati rice
- 1¼ cup water
- Lemon juice
- 1/2 tbsp salt
Instructions
- First, wash and soak the basmati rice.
- Grind the ingredients under “To Grind” into a smooth paste.
- Heat ghee and sauté the whole garam masala.
- Add onion and sauté until translucent.
- Furthermore, add the edamame, mixed vegetables, and salt; sauté for 2 minutes.
- Add the ground mixture, soaked rice, and water, and bring to a boil.
- Finally, add lemon juice and pressure cook for 2 whistles.
Video
Notes
Edamame can be replaced with peas, cauliflower, or potato.
Coconut is optional but enhances taste.
Always measure coriander and mint leaves tightly packed.
