Hara Bhara Pulao—as the name suggests, this is a vibrant green pulao packed with nutrient-rich greens, beans, and peas. My kids, like many, are quick to pick out any green leaf they find in their food. They take their time removing even the tiniest bits from dishes like rasam or other gravies, which can be frustrating! To make sure they still get the benefits of greens, I’ve started drying curry leaves, turning them into a powder, and adding it to all my cooking. This way, I know they're still getting the goodness of curry leaves in their meals. I think a lot of parents can relate to this struggle!
Greens—whether spinach, coriander, mint, or curry leaves—are full of essential nutrients, so it’s important to include at least one type in our daily diet. This is especially true for elders with diabetes, for whom spinach is particularly beneficial. In this Hara Bhara Pulao, we use a blend of coriander, mint, green beans, and peas along with coconut and spices. The addition of coconut beautifully enhances the flavor of the greens.
To start, rinse and soak basmati rice, then blend fresh greens and coconut into a smooth paste. After frying cashews in ghee, sauté whole spices, onions, and vegetables, then mix in the green paste and rice. Cook until the rice absorbs all the flavors, then let it rest briefly for a perfectly fluffy, fragrant pulao.
Serve this delicious Hara Bhara Pulao with a refreshing raita for a balanced, satisfying meal that’s as nutritious as it is tasty. Perfect for family dinners, this pulao is a wonderful way to include more greens in your diet while enjoying an aromatic, flavorful dish.
Tips to make Hara Bara Pulao
Here are some helpful tips for making Hara Bhara Pulao:
- Use Fresh Ingredients: Fresh greens like spinach, coriander, and mint enhance the flavor and nutrition of the pulao. Opt for high-quality, fresh vegetables for the best taste.
- Adjust Spice Levels: Feel free to modify the amount of green chili based on your spice preference. For a milder flavor, you can omit it or reduce the quantity.
- Soak the Rice: Soaking the rice for at least 30 minutes helps achieve fluffy grains. It allows the rice to absorb water, which results in a more even cooking process.
- Cooking Technique: Keep the lid on while the rice cooks to trap steam, which helps it cook evenly. Avoid lifting the lid during cooking to maintain the right temperature and moisture.
- Resting Period: After cooking, let the pulao sit covered for a few minutes. This resting period allows the flavors to meld and the rice to firm up, making it easier to serve.
- Add Nuts for Crunch: Frying cashews or almonds adds a delightful crunch and richness to the dish. You can also experiment with different nuts for varied textures.
- Pairing Suggestions: Hara Bhara Pulao pairs well with various raitas, yogurt, or a side salad. Choose a cooling side dish to balance the spices and enhance the meal.
- Meal Prep: This pulao is perfect for meal prep! It stores well in the refrigerator for a few days, making it a convenient option for busy weekdays.
By following these tips, you can elevate your Hara Bhara Pulao and impress your family and friends with this nutritious and delicious dish!
If you like this Hara Bharat Pulao, then you may also want to try other Pulao recipes
Kala Chana Pulao : Kala Chana Pulao is a quick, easy & protein rich one-pot meal. Semi-cooked Black chick peas are cooked in pressure cooker along with onion-tomato masala mixture to get fully and delicious pulao. Relish this healthy pulao with any raita of your choice!
Methi Matar Pulao Recipe : Methi Matar Pualo, a mild pulao with richness of fresh methi leaves along with fresh green peas. The slight bitterness of the methi leaves balanced with coconut based masala adds a nice flavor to the pulao.
Green Moong Pulao Recipe : Green moong pulao is a protein rich rice enhanced with mild masala. Packed with nutrients this pulao is one of the healthy choice for Kids Lunch box.
Recipe card to make Hara Bhara Pulao
Hara Bhara Pulao | Coriander Mint Coconut Pulao
Equipments Needed
- Heavy Bottomed Pan
Ingredients
- 1 cup Raw Rice
- 1 tablespoon Cashew
- 1 nos Onion sliced
- ½ cup French Beans 1" chopped Pieces
- ½ cup Green Peas
- 2 cups Water
- 1 teaspoon Salt Adjust to your taste
- 1 teaspoon Ghee (Clarified butter)
For Grinding
- ½ cup Grated Coconut
- 1 teaspoon Ginger
- 1 teaspoon Garlic
- 2 nos Green Chilli
- ½ cup Coriander Leaves
- 10 nos Mint Leaves
For Tempering
- 2 tablespoon Ghee (Clarified butter)
- 2 nos Cardamom
- 1 inch Cinnamon (Pattai)
- 4 nos Cloves (Krambu / Lavang)
- 1 nos Star Anise
Instructions
Soaking Rice
- Rinse the rice twice, then cover it with fresh water and let it soak for 30 minutes. Set aside.1 cup Raw Rice
Masala Paste
- Place grated coconut, coriander leaves, mint leaves, ginger, garlic, and green chili into a mixer jar. Grind into a smooth paste and set aside.½ cup Grated Coconut, 1 teaspoon Ginger, 1 teaspoon Garlic, ½ cup Coriander Leaves, 10 nos Mint Leaves, 2 nos Green Chilli
Tempering
- Heat 1 teaspoon of ghee in a pan. Add the cashews and fry until golden brown, then set them aside. In the same pan, add the remaining ghee and toss in the whole spices—cardamom, cinnamon, star anise, and cloves. Sauté for a few seconds until fragrant.1 tablespoon Cashew, 1 teaspoon Ghee (Clarified butter), 2 tablespoon Ghee (Clarified butter), 2 nos Cardamom, 1 inch Cinnamon (Pattai), 4 nos Cloves (Krambu / Lavang), 1 nos Star Anise
Saute Onions
- Add sliced onions to the pan and sauté until they turn light brown. Next, add the chopped beans and green peas, stirring well. Then, add the green paste prepared earlier and mix thoroughly.1 nos Onion, ½ cup Green Peas, ½ cup French Beans
Cook Rice
- Finally, add the rice. Drain the soaking water, then add the rice to the pan. Pour in 2 cups of water, add salt to taste, and gently mix everything together.2 cups Water, 1 teaspoon Salt
- Allow the rice to cook uncovered until all the water is absorbed. Then, cover the pan with a lid and cook on very low heat for about 15 minutes. After 15 minutes, turn off the heat but keep the lid closed. Let the rice rest in the covered pan for a few more minutes before serving.
Serving Time
- The tasty and healthy Hara Bhara Pulao is now ready to serve. Enjoy it with a raita of your choice!
Video
Notes
- Use Fresh Ingredients: Fresh greens like spinach, coriander, and mint enhance the flavor and nutrition of the pulao. Opt for high-quality, fresh vegetables for the best taste.
- Adjust Spice Levels: Feel free to modify the amount of green chili based on your spice preference. For a milder flavor, you can omit it or reduce the quantity.
- Soak the Rice: Soaking the rice for at least 30 minutes helps achieve fluffy grains. It allows the rice to absorb water, which results in a more even cooking process.
- Cooking Technique: Keep the lid on while the rice cooks to trap steam, which helps it cook evenly. Avoid lifting the lid during cooking to maintain the right temperature and moisture.
- Resting Period: After cooking, let the pulao sit covered for a few minutes. This resting period allows the flavors to meld and the rice to firm up, making it easier to serve.
- Add Nuts for Crunch: Frying cashews or almonds adds a delightful crunch and richness to the dish. You can also experiment with different nuts for varied textures.
- Pairing Suggestions: Hara Bhara Pulao pairs well with various raitas, yogurt, or a side salad. Choose a cooling side dish to balance the spices and enhance the meal.
- Meal Prep: This pulao is perfect for meal prep! It stores well in the refrigerator for a few days, making it a convenient option for busy weekdays.
Nutritional Info
Recipe with Step by step pictures
- Rinse the rice twice, then cover it with fresh water and let it soak for 30 minutes. Set aside.
- Place grated coconut, coriander leaves, mint leaves, ginger, garlic, and green chili into a mixer jar. Grind into a smooth paste and set aside.
- Heat 1 teaspoon of ghee in a pan. Add the cashews and fry until golden brown, then set them aside. In the same pan, add the remaining ghee and toss in the whole spices—cardamom, cinnamon, star anise, and cloves. Sauté for a few seconds until fragrant.
- Add sliced onions to the pan and sauté until they turn light brown. Next, add the chopped beans and green peas, stirring well. Then, add the green paste prepared earlier and mix thoroughly.
- Finally, add the rice. Drain the soaking water, then add the rice to the pan. Pour in 2 cups of water, add salt to taste, and gently mix everything together.
- Allow the rice to cook uncovered until all the water is absorbed. Then, cover the pan with a lid and cook on very low heat for about 15 minutes. After 15 minutes, turn off the heat but keep the lid closed. Let the rice rest in the covered pan for a few more minutes before serving.
- The tasty and healthy Hara Bhara Pulao is now ready to serve. Enjoy it with a raita of your choice!
