Green Herb Pulao recipe

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Ingredients

1 cup basmati rice
2 cloves garlic
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh coriander (cilantro)
1 tablespoon chopped green onions
1 teaspoon ground cumin
1 cinnamon stick
1 teaspoon grated ginger
2 tablespoons yogurt
1 tablespoon cooking oil
1 curry leaf
1 cup mixed vegetables
2 cups boiling water
2 tablespoons coconut milk
salt to taste
1 teaspoon ghee (clarified butter)
1 tablespoon cashew nuts

Nutrition Info

129.5 calories
carbohydrate: 21.4 g
cholesterol: 1.6 mg
fat: 4 g
fiber: 0.9 g
protein: 2.8 g
saturatedFat: 1.6 g
servingSize: -
sodium: 37.6 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Wash rice and drain. Grind garlic, mint, coriander, green onions, cumin, cinnamon stick, and ginger together in a blender. Transfer to a small bowl and add yogurt, mix well.

  2. Heat oil in a large skillet over medium heat. Add curry leaf and yogurt-spice mixture, saute until fragrant, 2 to 3 minutes. Add the washed rice and mixed vegetables. Saute until rice is well-coated with spices, about 2 minutes. Add boiling water, coconut milk, and salt. Reduce heat, cook until water is mostly absorbed, 5 to 10 minutes.

  3. Mix ghee into the rice mixture in the skillet. Cover and cook until rice is soft and fluffy, sprinkling in more water if necessary, about 5 minutes more. Allow to sit for 5 minutes before serving. Stir in cashew nuts.

Recipe Yield

4 cups

Recipe Note

This pulao uses green herbs for flavor and gets a light green color when cooked.

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