Hara Bhara Green Pulao Recipe

i was super excited to try out this Hara Bhara Green Pulao cuz mixin basmati rice with fresh spinach, green peas and all these spicy vibes really turned my ordinary weeknight dinner into a flavor party that i never saw coming.

I think my Hara Bhara Green Pulao is a really nutritious dish. I use basmati rice cooked in water with ghee, cumin seeds, ginger garlic paste and green chillies.

I add spinach, green peas and beans which are loaded with vitamins while mint and coriander give it a fresh kick.

Ingredients

• Basmati rice: provides carbs and energy, making the dish filling and satisfying.
• Ghee/oil: offers richness and carries flavors well for taste and texture.
• Ginger garlic paste: adds a robust warmth and aroma that enhances the spice.
• Spinach: loaded with vitamins and fiber, its a healthy leafy green option.
• Green peas: brings protein and natural sweetness to balance the spicy notes.
• Green beans: offers crunch and fiber, boosting both texture and nutrition.
• Mint: refreshes the palate and helps with digestion with its bright flavor.
• Coriander: provides a zesty tang and antioxidants for a final herbal flourish.
• Cashews and raisins: add a sweet crunch contrast, elevating texture and taste.

Ingredient Quantities

• 1 cup basmati rice, rinsed and drained
• 2 cups water
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 2 to 3 cloves
• 2 green cardamom pods
• 1 bay leaf
• 1 small cinnamon stick
• 1 medium onion, thinly sliced
• 1 tablespoon ginger garlic paste
• 1 or 2 green chillies, slit
• 1 cup fresh spinach leaves, roughly chopped
• 1/2 cup green peas (fresh or thawed if frozen)
• 1/2 cup diced green beans
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped coriander leaves
• Salt to taste
• Optional: 1/4 cup cashews and a handful of raisins for garnish

How to Make this

1. Rinse and drain your basmati rice then set aside while you prep the spices.

2. Heat 2 tablespoons of ghee or oil in a large pot over medium heat. Add 1 teaspoon cumin seeds, 2 to 3 cloves, 2 green cardamom pods, 1 bay leaf, and 1 small cinnamon stick. Let these sizzle for about 30 seconds.

3. Toss in 1 medium thinly sliced onion and cook until it turns soft and a little golden brown.

4. Stir in 1 tablespoon ginger garlic paste along with 1 or 2 slit green chillies and let them cook for a minute so you get all that lovely aroma.

5. Add 1 cup roughly chopped spinach, 1/2 cup green peas and 1/2 cup diced green beans into the pot. Mix really well so all the veggies get a chance to soften a bit.

6. Pour in the rinsed rice and stir carefully making sure the rice coats well in the spice mixture.

7. Add 2 cups water and salt to taste, then bring the whole thing to a boil.

8. Once boiling, reduce the heat to low, cover the pot and let everything simmer until the rice absorbs all the water and is fully cooked (about 15 to 20 minutes).

9. Remove the lid, then fold in 1/4 cup chopped fresh mint leaves and 1/4 cup chopped coriander leaves gently.

10. Optional: If you like a little crunch, garnish with 1/4 cup cashews and a handful of raisins before serving. Enjoy your Hara Bhara Green Pulao!

Equipment Needed

1. Fine mesh strainer – to rinse and drain the basmati rice.
2. Large pot with a lid – for cooking the rice, spices and veggies.
3. Measuring cups and spoons – for accurate measurements of water, oil, and spices.
4. Cutting board – to chop the onion, spinach, green beans, mint, and coriander.
5. Chef’s knife – essential for slicing and dicing your ingredients.
6. Wooden spoon or spatula – to stir the mix without scratching your pot.
7. Stove – to heat the pot over medium heat for cooking.

FAQ

• Q: Can I use vegetable oil instead of ghee?
  A: Yeah, you can use oil if you dont have ghee. It wont change the flavor too much, but ghee does give a richer taste.
• Q: How do I prevent the rice from being mushy?
  A: Make sure to rinse and drain the rice well then follow the water to rice ratio properly. Also, let it simmer on a low flame, checking on it occasionally.
• Q: Is this recipe good if Im on a vegan diet?
  A: For sure! Just use oil instead of ghee and its totally vegan and tasty.
• Q: Can I use frozen peas in this pulao?
  A: Yes, frozen peas work just fine. Thaw them before adding to the dish so they cook evenly with the rest.
• Q: What if I dont have fresh mint leaves?
  A: If you dont have mint, you can skip it or use a little bit of dried mint if you have it in your spice cabinet, but fresh is always best.

Hara Bhara Green Pulao Recipe Substitutions and Variations

• If you can’t find basmati rice, you can use jasmine or any other long-grain rice instead.
• If you’re out of ghee or oil, try using butter or even a neutral veggie oil as a substitute.
• Don’t have fresh spinach? Kale or Swiss chard can work pretty well though they may need a little extra cooking time.
• For the ginger garlic paste, you can simply mince fresh ginger and garlic together with a pinch of salt if you don’t have the pre-made stuff.
• If you’re not into cashews for garnish, almonds or peanuts are a good option and still add that crunch.

Pro Tips

1. When you heat up the ghee and spices, like cumin and cloves, let em sizzle just for a few seconds so they really bring out their flavor. It makes all the other ingredients taste sooo much better even if you’re in a rush.

2. Make sure you fry the onions until they’re a bit golden, not too burnt but not too soft either. The onions add a real sweet and deep flavor that kind of makes the whole dish extra special.

3. Stir the ginger garlic paste and chillies in so they cook off that raw taste. If you rush it, you might get a harsher, awkward flavor that can take away from the yummy spice mix.

4. When you add the fresh herbs like mint and coriander at the end, fold them in gently. Over stirring could break up the rice and make it mushy, which is not what you want for a nice, light pulao.