- 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
- 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
- Rinse 1 cup of heaped basmati rice in water very well. Then soak the rice in enough water for 20 to 30 minutes.
- After 20 to 30 minutes drain all the water from the rice and keep aside.
- Also prepare the green chutney. Take all the ingredients mentioned under the list ‘for green chutney’ in a grinder or blender.
- Grind or blend everything to a smooth and fine chutney. Keep aside.
Method for Green Rice
- Heat oil in a stovetop pressure cooker. Add all the whole spices, cashew and peanuts mentioned under the list ‘whole spices’.
- Saute the spices on low heat for a few seconds till they become fragrant.
- Now add the green chutney. Stir and saute for a minute.
- Add the turmeric powder. Mix it very well with the chutney.
- Add the rice. Gently stir and mix the rice.
- Add 1.75 cups water and lemon juice.
- Season with salt as required. Stir and mix well.
- Cover and pressure cook for 1 to 2 whistles or for 7 to 8 minutes on a medium to high heat.
- When the pressure settles down on its own in the cooker, then only remove the lid. Gently fluff the cooked rice grains.
- 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.
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