Hariyali Pulao Recipe | How to Make Winter Vegetable Hariyali Pulao at Home

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00:00 Today's recipe is a winter special.

00:02 When I say winter special, it uses a lot of winter produce.

00:05 The name of the recipe, Hariyali Pulao.

00:08 Let's begin.

00:09 The first thing that I'm going to do for this Hariyali Pulao,

00:12 is make a Hariyali paste or a green paste,

00:15 using Blanched Spinach, lots of fresh Coriander, Garlic and Green Chillies.

00:20 Green Chillies in this recipe at this point in time,

00:23 is the only spice medium.

00:25 Remember that.

00:25 Let's begin, Blanched Spinach.

00:29 Stalks of fresh Coriander.

00:31 Green Chillies.

00:33 Lots of cloves of Garlic.

00:35 In this recipe personally, I do not prefer Ginger.

00:38 But in case you're the ones who like Ginger,

00:41 say half an inch of Ginger is perfect.

00:45 But for me, Garlic is just right.

00:47 Let's cover this.

00:48 And grind this into a fine paste.

00:51 You do not need water because Blanched Spinach,

00:53 Garlic, Coriander and Chillies is going to do its magic.

00:58 Our paste is done and ready.

00:59 Let's have a quick check.

01:00 Well that's exactly how we want it.

01:02 In case, by any chance there are bits of Chillies and Garlic,

01:07 trust me, it's absolutely fine.

01:09 Let's begin with turning the flame on.

01:11 Add in Desi Ghee.

01:13 Once the Ghee heats up, let's add in Cumin Seeds.

01:17 Once these begin to crackle,

01:19 I'll add in roughly cut Red Onions.

01:22 I've deliberately roughly cut the Onions because I don't want to burn them.

01:26 I roughly cut the Onions because I want the bite in this recipe.

01:29 Also, the larger Onion bits, when you chew on to them,

01:32 you'll find they're nice and sweet.

01:34 They add in that sweet element to this Pulao.

01:37 Let's add that in.

01:38 Let's saute this on high flame,

01:41 around 2 to 3 minutes,

01:43 till the Onions turn translucent.

01:45 Once this is done, we'll be adding in Soaked Rice.

01:49 Now I'm using Short-Grain Rice for this recipe,

01:51 which is non-glutinous.

01:53 By all means you can use Long-Grain Rice,

01:55 that's completely personal.

01:57 Wash it twice, thrice over.

01:59 If you like soaking this for 20-30 minutes,

02:02 that's also absolutely fine.

02:03 Along with this, I'm also going to add in

02:06 the puree of Spinach, Coriander, Garlic and Green Chillies.

02:11 Along with this, Garam Masala.

02:13 And Salt.

02:15 Now whenever you're making anything green,

02:17 specially something with Spinach,

02:20 please understand the fact that Spinach already has Salt

02:24 in the form of Minerals.

02:26 So use Salt with caution.

02:27 Let's stir this well, for at least a minute or so on high flame.

02:30 And now is the time to add in Turmeric Powder.

02:35 Now Turmeric in this recipe basically is to kind of

02:39 accentuate the green colour,

02:41 which is already there in the recipe.

02:43 Now of course, Blanched Spinach will bring that Emerald Green colour.

02:47 But Turmeric just takes it to the next level.

02:49 Along with this, Fresh Green Peas.

02:52 The in-season make the best use of Green Peas.

02:55 And along with this, French Beans.

02:57 You snip the sides off,

02:58 String them,

03:00 we actually don't need to string them,

03:01 if they're absolutely fresh.

03:03 And then, you just cut them into say,

03:05 half an inch pieces.

03:07 And add them in.

03:08 Along with this, I'm going to add in Water.

03:10 Now, I had used 2 cups of Short-Grain Rice.

03:15 So, mathematically,

03:16 now you need 4 cups of Water.

03:18 Let's stir this well.

03:24 Now, whenever you're making a Pulao,

03:26 using Absorption Method.

03:28 Absorption Method is basically,

03:29 when you add in a certain liquid or stock or water or milk or anything for that matter,

03:33 it has to get absorbed in the rice.

03:36 And that's Pulao by Absorption Method.

03:39 Now, this is that method.

03:40 How do you work that out?

03:42 What you do is,

03:43 basically the moment you add in stock,

03:45 you check for seasoning.

03:46 It has to be slightly on the saltier side,

03:49 because eventually when rice absorbs all of that salt,

03:53 it is just perfect.

03:55 You allow this to cook on high flame for at least 7 minutes,

03:59 undisturbed.

04:00 And then, we lower the flame,

04:02 and then I'll tell you what next to do.

04:03 7 minutes, undisturbed, high flame, remember that.

04:06 No stirring, no mixing, 7 minutes, untouched, high flame.

04:11 Out goes the ladle.

04:12 Once the water on the top of the surface,

04:15 just kind of settles,

04:16 and you just see simmering spots,

04:18 you lower the flame,

04:19 and add in some more greens.

04:22 We begin with fresh Fenugreek leaves,

04:24 followed by Coriander leaves,

04:27 freshly cut Mint leaves,

04:29 and along with this, one very important ingredient,

04:32 Ripe Tomatoes.

04:33 Let's cut the Tomatoes roughly,

04:35 and throw these in.

04:37 While mixing,

04:39 ensure that you scrape the sides,

04:41 and the bottom as well.

04:43 Bring all of this together.

04:44 Do not apply any force or any pressure.

04:47 Do not press this, because you want that steam,

04:49 to kind of generate,

04:51 and cook the rice from within.

04:53 Let's cover this.

04:55 And on low flame,

04:56 allow this to just be like that,

04:58 for another 7 minutes.

04:59 It's been 7 minutes on low flame,

05:01 with this, off goes the flame.

05:03 What's important now,

05:05 is to allow the steam to settle,

05:06 for at least 3 to 4 minutes,

05:08 and then, we'll open this,

05:10 and serve this of course.

05:11 Isn't that looking lovely?

05:14 Time to do the plating.

05:16 With this,

05:17 our Winter Special,

05:19 Hariyali Pulao is done and ready.

05:21 Make this for your family, make this for your friends,

05:23 and ensure,

05:23 you have a wonderful and warm winter.

05:25 This is me, the Bombay Chef, Varun Inamdar,

05:27 signing off.

05:28 Bye for now.

05:29 signing off bye for now

Hariyali Pulao Recipe | How to Make Winter Vegetable Hariyali Pulao at Home | Chef Varun Inamdar

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