Minty coriander chutney Green peas pulao

Pulao or any mixed vegetables cooked in aromatic Basmati rice with whole spices can mean only one thing, Comfort! No need to have anything  else besides this one pot meal cooked in pressure cooker or on stove top.

This often comes to my rescue to fix the school lunch box dilemma , which I now handle with ease and all I need to do  is throw all the ingredients of course in the order and put the lid on it.Fixed.!

A simple curd or boondi raita is all you need as accompaniment. Addition of coconut milk is just to enhance the taste further and really not necessary. Among the many rice varieties, pulao occupies a special place on account of the aroma and the satisfaction.

For beginners, once you have all the key ingredients, you just need to mix and match the veggies and the extras. Even a single vegetable can make a good pulao. In this case you can dress it up with clever garnishing like finely shredded coriander leaves, add a paste of your favourite green chutney but dont go overboard.

Pulao  topped with bread croutons also looks and tastes great.This is a wonder meal for bachelors and students or newly wed brides .

My pic is about a green peas chutney pulao but Iam giving a full mixed veg pulao recipe  for convenience.
The procedure is the same for green peas pulao. As I mentioned before addition of coconut milk is optional and the green chutney added was a result of some left over mint coriander chutney.

Recipe here is for a Mixed veg pulao and the same method holds for Minty Coriander chutney green peas pulao. 

Ingredients:For a Mixed Veg Pulao

2 cups long grained / Basmati rice . If you have the time keep the rice soaked for 15 minutes.
2 1/2 cup of chopped mixed veggies (cauliflower, carrots, green peas, potatoes,  baby corn, french beans , etc)
1  thinly sliced large onion
1 tsp ginger-garlic paste
1 green chili, chopped
4 cups of  water  if adding all the veggies or less if using only one vegetable variety like peas.
2 tbsp ghee/oil
salt  to taste

Other whole spices

1 tsp cumin or shah jeera/caraway seeds

1 small star anise
1 inch cinnamon
2  bay leaves
2 cloves
2 green cardamoms
1 black cardamom
1 pinch of mace
1/2 cup coconut milk ( optional)


In  a pressure pan  heat oil and toast  all the whole spices till  fragrant.

Add 1 or 2 green chillis deseeded,
Add the cumin seeds,
Add the onions and saute till translucent
Ad the ginger-garlic paste and saute for a minute.

Add all the vegetables and saute well for a few minutes, add the drained rice and saute. Add salt and add water,  coconut milk and cover lid and pressure cook for one whistle.

When cooled, open cooker, stir and garnish with chopped coriander leaves, drizzle some 2 tbsp of ghee.

For the Minty coriander chutney green peas pulao, all you need to do is add the chutney at the end , stirring after the green peas pulao is done . It gives a nice green colour and a great aroma to a simple green peas pulao. Paneer cubes,  toasted can also be added.

Serve hot with boondi raita or with curd.


To make a quick one pot pulao, simply skip the step of assembling whole spices and add 2 tsp or little more of the pulao powder available in stores, but give a tadka of cumin seeds, green chillis, ginger garlic paste. and add vegetables, rest of procedure is same.

Adding coconut milk is optional but gives a great taste to pulao.