Prepare time: 30 mins
Cook: 15 mins
Serves: 2 Persons


  • 1 cup heaped basmati rice or 200 grams basmati rice
  • 2 tablespoon oil
  • 50 grams onion or 1 medium onion or ⅓ cup thinly sliced onions
  • ⅛ teaspoon turmeric powder
  • 1 teaspoon lime or lemon juice
  • 1.75 cups water
  • salt as required

Green Chuteny Ingrendients

  • 1 cup tightly packed coriander leaves or 40 grams coriander leaves
  • ¼ cup mint leaves or 5 grams mint leaves
  • 2 tablespoon fresh grated coconut (optional)
  • 3 to 4 garlic cloves – chopped
  • ½ inch ginger – chopped
  • 2 to 3 green chilies, chopped, add just 1 green chilli for a less spicy taste
  • ½ teaspoon cumin seeds
  • 2 to 3 tablespoon water for grinding

Whole Spices

  • 1 medium tej patta (indian bay leaf)
  • 1 inch cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 3 to 4 black peppers
  • 1 or 2 single strands of mace – optional
  • 5 – 6 cashew
  • 10 – 12 Peanuts

Directions For Making Green Rice

Method For Cooking Rice

  1. Rinse 1 cup of heaped basmati rice in water very well. Then soak the rice in enough water for 20 to 30 minutes.
  2. After 20 to 30 minutes drain all the water from the rice and keep aside.
  3. Also prepare the green chutney. Take all the ingredients mentioned under the list ‘for green chutney’ in a grinder or blender.
  4. Grind or blend everything to a smooth and fine chutney. Keep aside.

Method for Green Rice

  1. Heat oil in a stovetop pressure cooker. Add all the whole spices, cashew and peanuts mentioned under the list ‘whole spices’.
  2. Saute the spices on low heat for a few seconds till they become fragrant.
  3. Now add the green chutney. Stir and saute for a minute.
  4. Add the turmeric powder. Mix it very well with the chutney.
  5. Add the rice. Gently stir and mix the rice.
  6. Add 1.75 cups water and lemon juice.
  7. Season with salt as required. Stir and mix well.
  8. Cover and pressure cook for 1 to 2 whistles or for 7 to 8 minutes on a medium to high heat.
  9. When the pressure settles down on its own in the cooker, then only remove the lid. Gently fluff the cooked rice grains.
  10. Serve green pulao hot with a side dish of raita, curd or a veggie salad. You can also garnish with some chopped mint or coriander leaves while serving.

Disclaimer: All details published and represented above is part of the submissions by the author. aircooks does not take any responsibility for the information published and the correctness of the same. The views expressed in the content belong to the content creators and are not the organisations, its affiliates, or its employees. The author and aircooks disclaim liability for any damage, mishap, or injury that may occur from engaging in any activities or ideas from this website. Please write to [email protected] for any further discussions.