Hyderabadi Pulav is a flavorful and aromatic rice dish that combines basmati rice with a variety of fresh vegetables and a green spicy paste. This dish is perfect for a wholesome meal and pairs wonderfully with pickle, curd, salad, or kurma. The use of hot water enhances the flavors, and the addition of fried cashews is optional but adds a delightful crunch.
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Ingredients
Main Ingredients
long grain basmati rice1 1/2cups
french beans100g
cauliflower200g
carrot100g
onion sliced1
tomato thinly cubed1
frozen peas or fresh peas1/2cup
Green Spice Paste
fresh coriander leaves1bundle
mint leaves1bundle
green chillies3sprigs
ajwain (carrom seeds)1tsp
fenugreek seeds1/2tsp
coriander seeds1tsp
garlic pods4clove
ginger1in
black pepper corns3sprigs
Few curry leaves
Tempering and Cooking
oil2tbsp
ghee1tbsp
cloves2clove
tejpatta ( bayleaf )2sprigs
cumin seeds1tsp
cinnamon stick2in
asafoetida1tsp
salt1tsp
turmeric1tsp
coriander powder2tsp
biryani masala or garam masala1tsp- ghee1tbsp
Optional Garnish
fried cashews1/2cup- Fresh coriander leaves
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Nutrition (per serving)
Calories
305.0kcal (15.25%)
Protein
8.8g (17.5%)
Carbs
36.3g (13.18%)
Sugars
3.0g (6%)
Healthy Fat
7.6g
Unhealthy Fat
6.3g
% Daily Value based on a 2000 calorie diet
How to make Veg. Hyderabadi Pulav
Preparation
- Step 1
Wash and soak the basmati rice. Cut the french beans into 2-inch pieces, cauliflower into florets, carrot into long thick strips, slice the onion, and cube the tomato.
Cooking
- Step 1
Heat oil and ghee in a pressure cooker. Crackle cloves, tejpatta, cumin seeds, cinnamon stick and asafoetida.
- Step 2
Add sliced onion and sauté until translucent. Add tomato and cook until softened.
- Step 3
Add the green paste along with salt, turmeric, and coriander powder. Sauté for 2-3 minutes on medium flame until oil separates.
- Step 4
Add the chopped vegetables and peas. Mix gently.
- Step 5
Add the soaked rice and 2 cups of hot water. Add biryani masala or garam masala and a spoon of ghee. Check and adjust salt if needed.
- Step 6
Pressure cook for 1 whistle. Let the pressure release completely. Open and mix gently.
- Step 7
Add fried cashews if desired. Mix gently without overdoing it.
Serving
- Step 1
Serve hot with pickle, curd, and salad. Alternatively, pair it with kurma.
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Nutrition (per serving)
Nutrition (per serving)
Calories
305.0kcal (15.25%)
Protein
8.8g (17.5%)
Carbs
36.3g (13.18%)
Sugars
3.0g (6%)
Healthy Fat
7.6g
Unhealthy Fat
6.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Green chillies + mint + coriander. These 3 ingredients give the fresh Hyderabadi punch. Do not skip mint, it changes the whole flavour!
Brown onions are key. Golden-brown onions add sweetness and the signature Hyderabadi depth.
Let pulao sit for 5 minutes before fluffing so grains stay long and separate.
FAQS
Can I use regular rice instead of basmati?
Basmati rice is recommended for its long grains and aromatic flavor, but you can use regular rice if needed.
Can I skip the fried cashews?
Yes, fried cashews are optional and can be skipped without affecting the main flavor of the dish.
What can I serve with Hyderabadi Pulav?
Hyderabadi Pulav pairs well with pickle, curd, salad, or kurma.
Can I make this dish vegan?
Yes, replace ghee with vegetable oil to make the dish vegan.
How do I ensure the rice doesn't turn mushy?
Soak the rice properly and use the correct water-to-rice ratio. Avoid overcooking. 1 whistle of pressure cooker is enough.
Ria Pai
(@riapai009)
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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North Terrace, Adelaide, South Australia, 5000
Australia