Green Pulao Microwave Recipe | Coriander Rice Microwave | Coriander Basmati Pulao |
Tarla Dalal
• 22 March, 2017
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Table of Content
About Green Pulao, Microwave Recipe
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Ingredients
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Methods
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Green paste for Green Pulao
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How to make Green Pulao, Microwave Recipe
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Nutrient values
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Green Pulao Microwave Recipe | Coriander Rice Microwave | Coriander Basmati Pulao |
Green Pulao, also known as Coriander Rice or Coriander Basmati Pulao, gets its vibrant colour and aroma from a freshly prepared green paste. This paste is made by grinding 1½ cups of coriander, 5 green chillies, ginger, and garlic, using about 3 tbsp of water. The result is a fragrant base that infuses the pulao with a refreshing herbal flavour and a beautiful green hue. Coriander acts as the hero ingredient, uplifting the entire dish with its bright, earthy notes.
To begin the cooking process, ghee is microwaved for a few seconds to release its nutty aroma. Adding chopped onionsand soft-cooking them in the microwave helps build a sweet undertone. When the green paste is stirred in and microwaved again, the raw flavours mellow and develop into a rich, savoury base. This step is crucial because it ensures the spices in the paste blend seamlessly with the ghee and onions.
The next layer of flavour comes from whole spices—cinnamon, cloves, cardamom, and bay leaves. These aromatics bloom perfectly in the microwave, lending the pulao its characteristic warm, spiced fragrance. Their subtle yet deep flavour complements the freshness of the coriander paste, making the pulao both aromatic and well balanced.
Once the base is ready, the main ingredients—basmati rice, cauliflower florets, green peas, baby potatoes, salt, and water—are added. Cooking these together allows the rice to absorb the flavours of the coriander and spices. Because this is a microwave recipe, the dish is quick to prepare, with uniform cooking and minimal effort. Stirring periodically ensures that the rice cooks evenly and the vegetables retain their texture.
The finished pulao turns out vibrant green, gently spicy, and packed with vegetables. Its aroma comes not from heavy masalas but from the purity of fresh coriander. The ghee adds richness while the vegetables provide body, making this dish filling, wholesome, and satisfying. A bowl of this pulao pairs beautifully with fresh curd, raita, or a light kadhi.
One of the defining charms of this recipe is how the coriander paste determines the flavour profile. Just as a sprig of coriander can brighten a dish, this recipe uses it generously to create a herb-forward pulao. Even if you reduce the number of chillies for a milder version, the taste remains delightful thanks to the strong herbal essence of coriander. It’s a pulao that is naturally flavourful without needing any complex additions.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
23 Mins
Baking Time
0 Mins
Baking Temperature
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Sprouting Time
0
Total Time
33 Mins
Makes
4 servings
Ingredients
To Be Ground Into A Paste (using Approx. 3 Tbsp Of Water)
- 1 1/2 cups coriander (dhania)
- 5 green chilli
- 25 ginger (adrak)
- 10 garlic (lehsun)
for Green Pulao
- 4 tbsp ghee
- 1 cup chopped onion
- 2 sticks cinnamon (dalchini)
- 2 clove (laung / lavang)
- 2 cardamom (elaichi)
- 2 bay leaf (tejpatta)
- 3/4 cup long grain rice (basmati chawal) ,cleaned and washed
- 2 cups cauliflower florets
- 1 1/3 cups green peas
- 1 cup baby potatoes
- salt to taste
For Serving
- fresh curd (dahi)
Method
for Green Pulao
- Put the ghee in a microwave safe bowl and microwave on high for 30 seconds.
- Add the onions, mix well and microwave on high for 1½ minutes, stirring once in between after 45 seconds.
- Add the prepared paste, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute.
- Add the cinnamon, cloves, cardamom and bay leaves, mix well and microwave on high for 1 minute.
- Add the rice, cauliflower, green peas, potatoes, salt and 2 cups of water and mix well. Cover and microwave on high for 20 minutes or until the water is absorbed and the vegetables are cooked, stirring thrice in between after every 5 minutes.
- Serve immediately with curds or kadhi.
Green Pulao, Microwave Recipe recipe with step by step photos
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To make the Corainder paste for Green Pulao, Microwave Recipe, In a mixer put 1 1/2 cups coriander (dhania)
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Add 5 green chillies , roughly chopped.
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Add 25 mm. (1”) piece ginger (adrak).
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Add 10 garlic (lehsun) cloves.
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Add a little water. We added 3 Tbsp Of Water.
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Grind to a smooth paste.
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Keep aside corainder paste for Green Pulao.
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To make the Green Pulao, Microwave Recipe, Put the 4 tbsp ghee in a microwave safe bowl and microwave on high for 30 seconds.
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Add the 1 cup chopped onion, mix well and microwave on high for 1½ minutes, stirring once in between after 45 seconds.
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Add the prepared paste, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute.
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Add the 2 sticks cinnamon (dalchini), 2 clove (laung / lavang), 2 cardamom (elaichi) and 2 bay leaf (tejpatta), mix well and microwave on high for 1 minute.
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Add the 3/4 cup long grain rice (basmati chawal) ,cleaned and washed, 2 cups cauliflower florets, 1 1/3 cups green peas, 1 cup baby potatoes, salt to taste and 2 cups of water and mix well. Cover and microwave on high for 20 minutes or until the water is absorbed and the vegetables are cooked, stirring thrice in between after every 5 minutes.
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Serve immediately with fresh curd (dahi) or kadhi.
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Green Pulao, Microwave Recipe.
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Nutrient values (Abbrv)per plate
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Click here to view Calories for Green Pulao, Microwave Recipe
The Nutrient info is complete
Foodie #625267
July 20, 2020, 2:20 p.m.
Love this recipe...
Archana M
Feb. 13, 2016, 9:33 a.m.
A yummy green pulao recipe.. cooked in microwave that too perfect in taste.. The masalas have blend really well with the the vegetables.. and so aromatic. The green colour of the pulao was maintained.. even after it is cooked.. Really loved this pulao..
