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Editor's note
Indian quick-recipe content. Green masala paste and pressure cooker technique deliver vibrant vegetarian pulao in under 30 minutes—balancing visual appeal with speed. This time-efficient, lunchbox-friendly approach is resonating with home cooks; professionals might adapt the mise-en-place workflow for prep standardization.
#hariyalivegpulao #vegpulao #hariyalipulao #vegetablepulao #vegbiryani #dhonnaibiryani #easylunchboxreceipe #lunchboxrecipe #kidslunchbox #lunchboxideas
A quick recipe
Soak 2 cup basmati rice for 30 min.
Green masala paste
Mint leaves 1 cup
Coriander leaves 1 cup
Ginger 2 inch
Garlic 7-8
Cardamom 3
Cloves 3
Cinnamon 1 inch stick
Bay leaf 1
Cumin 1 tsp
Fennel 1 tsp
Curd 1/4 cup
Salt
Green chilli 4
To a pressure cooker add 4tbsp oil,1 tbsp ghee,1 onion and sauté for 2 min.
Add prepared green paste and cook for 2-3 min.
Now add carrot, beans, potato, cauliflower, green peas and cook for 5 min.
Add 3 cup water and once it starts to boil add rice and cook for 5 min.
Then add 1/4 cup paneer, cashew 5-6 and pressure cook 1 whistle in low flame.
Rest for 5 min and open.
Add 1 tbsp ghee and gently mix it.
Serve it with raita, gravy of your choice.
