Green and white layer vegetable pulav


Looking for a unique rice variety for your next party, try out this delicious green and white layered pulav ! This recipe is adapted from chef Jyoti N Parekh’s recipe


  • For green vegetable pulav
    • 3/4 cup mixed vegetables – french beans, carrots, green peas
    • 1 cup rice
    • 2 tbsp ghee
    • 2 1/4 cups water
    • 2 tbsp curd
    • Salt and pepper to taste
    • For the masala :
      • 1/4 cup chopped coriander leaves
      • 1/4 cup chopped spinach
      • 1/4 of an onion finely chopped
      • 1 clove garlic
      • 1-2 green chillies
      • 1/4 ” ginger
  • For white pulav
    • 1 cup rice
    • 2 tbsp ghee
    • 2 1/4 cups water
    • 2 tbsp curd
    • 1/2 cup corn, boiled
    • Salt to taste
    • For the masala :
      • 1/4 cup grated coconut
      • 1/4 of an onion, finely chopped
      • 1 clove garlic
      • 1-2 green chillies
      • 1/4 ” ginger
      • 1/2 tbsp poppy seeds
      • 1/2 tbsp cumin seeds


  • Cook the vegetables; mix salt and pepper and keep aside
  • For the green pulav :
    • Grind the ingredients for the masala and keep aside. You can add a little water if needed to make a fine paste
    • Melt ghee in a pan, add the masala paste and saute for a few minutes
    • Add the rice and saute for a few minutes
    • Add 2 1/4 cups water and salt to taste
    • Cook on medium flame until the rice is well cooked and the water is absorbed (If needed you can add a little water so that the rice is well cooked )
    • Mix curd with the cooked rice and keep aside
  • For the white pulav
    • Grind the ingredients for the masala and keep aside. You can add a little water if needed to make a fine paste
    • Melt ghee in a pan, add the masala paste and saute for a few minutes
    • Add the rice and saute for a few minutes
    • Add 2 1/4 cups water and salt to taste
    • Cook on medium flame until the rice is well cooked and the water is absorbed (If needed you can add a little water so that the rice is well cooked )
    • Mix curd and corn and keep aside
  • Creating the layers
    • Choose any mould of your choice. I selected a rectangular dish for my mould
    • Grease the mould with ghee or butter
    • Spread the vegetables at the bottom of the mould and press lightly
    • Spread the green pulav over the vegetables. Level and press lightly
    • Spread the white pulav. Level and press lightly
    • Unmould on a serving plate

Serve hot with raita or salad and enjoy 😊

Spinach Paneer Pulav

Spinach paneer pulav is one of the most frequently made rice dishes by my mom when I am around 😊  This spinach paneer pulav is a delicious combination of spinach, paneer and long grained basmati rice. This pulav is rich in iron and protein. This is a quick and easy recipe and is a tasty delight for the entire family.  I enjoyed this pulav for lunch today along with carrot raita 🙂


  • ¼ kg paneer
  • 2 cups basmati rice
  • 2 tbsp ghee
  • 1 teaspoon cumin seeds
  • Salt to taste
  • 1 big onion, chopped
  • 1 big bunch spinach
  • 2 green chillies, chopped finely
  • 1” ginger, chopped finely
  • Few cashew nuts fried
  • 4 cups water


  • Cut paneer into small pieces
  • Heat 1 tbsp oil or ghee in a pan and fry the paneer cubes well on all sides until they turn golden brown. Drain on a colander or tissue paper and keep aside
  • Wash the spinach leaves well, cook and grind into paste adding the green chillies and ginger
  • Wash rice and soak in water for 20 minutes
  • Heat ghee or oil in a wide pan. Add cumin seeds and onions. Fry the onions till light brown
  • Add spinach chilly ginger paste, and salt and stir for some time
  • Add the required water to cook rice. When the water begins to boil, add the rice and cook
  • When the rice is almost cooked, add the paneer pieces
  • Cover the pan and cook until the water is absorbed
  • Garnish with fried cashew nuts

Serve hot with a raita of your choice

Vegetable Biryani


This biryani recipe is adapted from Tarla Dalal’s Vegetable Biryani recipe:–Desi-Khana)-1551r. Instead of using a handi for cooking the biryani, I baked it in the oven and it came out really good. This biryani has a nice crusty layer as it was baked, and this enhances the taste.

Serves: 4


Rice Preparation

  • 1 1/2 cup basmati rice
  • 1 bayleaf
  • 1″ cinnamon or 1 tsp cinnamon powder
  • 1-2 cloves
  • 1-2 cardamom
  • Salt, to taste

Vegetable Gravy

  • 3 medium sized potatoes, chopped and boiled
  • 1 1/2 cup mixed vegetables, chopped and boiled (Green peas, carrot, cauliflower, french beans or any combination of mixed vegetables that you would like)
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 3/4 cup finely chopped onions
  • 1″ piece ginger, 1-2 cloves garlic, and 1 medium or 2 small green chillies, ground to a fine paste
  • 1/4 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp chilli powder
  • 1/2 tsp garam masal
  • 1 large tomato, finely chopped
  • 1/4 cup paneer cubes
  • 1 capsicum finely chopped
  • Salt, to taste
  • 1/4 cup full fat milk
  • A pinch of sugar
  • 2 tbsp water

For the Layer

  • 1/2 cup greek yogurt or 1/4 cup fresh curds
  • 1/4 cup finely chopped coriander leaves
  • A few strands of saffron
  • 2 tbsp ghee

For Garnishing

  • Onions, fried in ghee
  • Cashew-nuts & Raisins fried in ghee
  • Mint leaves, finely chopped


Cooking the rice

  • Soak the rice and keep aside for 10-15 minute. Drain and keep aside
  • Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a pan. Cover with a lid and cook for 10-12 minutes until the rice is just cooked.
    • Note: The rice should not be over cooked as it could get soggy while making the layers
  • Strain the rice and keep aside

Making the vegetable gravy

  • Heat the oil in a deep non-stick pan and add the cumin seeds
  • When the seeds crackle, add the onions, finely chopped capsicum and sauté on a medium flame till the onions become soft and translucent
  • Add ginger-garlic-green chilly paste, turmeric powder, chilly powder, coriander powder, garam masala and sauté for a few more minutes
  • Add the finely chopped tomatoes, 2 tbsp water and cook for 4-5 minutes until the tomatoes becomes mushy and soft
  • Add the mixed vegetables, paneer, salt and milk and cook for another 2-3 minutes, stirring occasionally
  • Add sugar, mix well and cook for a 1-2 minutes

Making the layer

  • Blend the curd, coriander and saffron in a food processor in pulse mode. Alternatively, you can mix it well in a bowl using a spatula
  • Add the curd mixture to the prepared rice mixture and mix well
  • Grease a baking dish with ghee
  • Transfer ½ of the rice mixture to the baking dish and spread it evenly
  • Add all the prepared vegetable gravy on it and spread it evenly.
  • Top it with the remaining ½ of the rice mixture and spread it evenly and pour the ghee evenly over it
  • Bake at 350 degrees Fahrenheit for around 30 minutes, till the top layer of the biryani is a little crispy
  • Give sufficient cooling time and then turn the biryani upside down on a serving plate
  • Garnish with fried onions, cashew-nuts, raisins and mint leaves

Enjoy the vegetable biryani 🙂




Sri Lankan Coconut Rice


This is a very simple, easy to make and yummy rice. This rice has mild flavor and spice and will go well with a nice spicy subzi. I had it with Rajma Rasmisa (Sanjeev Kapoor’s recipe). I got this recipe from my mom, and I just love this rice 🙂


  • 1 1/2 cup basmati rice
  • 1/4 cup ghee
  • 2 cloves of garlic, chopped
  • 1 medium onion, chopped
  • 2-3 cardamoms
  • Salt, to taste
  • 1/2 tsp turmeric powder
  • Juice of 1/2 lemon
  • 1/2 cup fresh grated coconut


  • Soak the basmati rice in water for 20-30 minutes. Wash, drain and keep aside
  • Heat ghee, sauté onions and garlic till golden brown
  • Add cardamom, and mix in the washed and drained rice. Sauté for five minutes
  • Add salt, turmeric, and around 3.5 cups water to cook the rice. Cook the rice keeping the pan covered
  • When the rice is almost cooked, add the lemon juice and coconut. The timing of this step is important, else you could end up mashing the rice and other ingredients
  • Cover and cook until done

Enjoy the rice with a spicy subzi 🙂

Sprouts Moong Ring Pulav


This is a nutritious and easy to make pulav that can be relished for lunch time, along with some cucumber raita. This is one of my mom’s recipes, which I have modified a little for the texture and layers. You need Moong sprouts in advance to make this pulav. I have added the procedure to make the same in the blog.

Preparation time:  

1 day to make the Moong sprouts

30-40 minutes to make the pulav

Serves: 4


For rice

  • 2 cups rice
  • 2 cup sprouted green moong
  • 2 tablespoons ghee
  • 2-3 cloves
  • 2-3 cinnamon pieces
  • 2-3 cardamoms
  • Salt to taste

For grinding masala paste

  • 1 cup coriander leaves
  • ¼ cup mint leaves
  • 3-4 green chillies
  • ½” ginger
  • ¼ cup grated coconut
  • 1 tablespoon lemon juice

For curd layer

  • 1/4 cup Greek yogurt (if available in your region) or  hung curd made out of milk
  • Salt to taste
  • 2 teaspoons chilli powder


To make sprouted moong

  • Wash the moong well, and soak 1 cup moong in water for 4-5 hours (1 cup soaked moong will give us 2+ cups of sprouted moong). The water should cover the moong and the level should be above the moong (around 1-2 inches above the soaked moong)
  • After 4-5 hours, fill a casserole with hot water and discard the water
  • Drain the water from the soaked moong, and retain around 1/4 cup of the water
  • Add the moong to the casserole, cover it and leave overnight or for 8-10 hours
  • You will see sprouted moong after the soaking time is complete. If you want longer sprouts, you can leave the moong for a few more hours
  • Once the moong sprouts, you can store it in the refrigerator until you are ready to start the pulav preparation

Preparing the curd layer

Follow this procedure if you do not have greek yogurt available:

  • Drain off water from the curds by tying with a muslin cloth. Hang it in the muslin cloth and let the whey or the liquid drain completely
  • Mix in salt and chilli powder. Keep in fridge

Preparing the pulav

  • Wash rice and soak for 10 minutes.
  • Heat ghee and add cloves, cinnamon and cardamom
  • After a minute, add sprouted moong. Saute for two minutes
  • Add rice, salt and 4 cups of hot water to cook.
  • Cover and cook. When almost done, mix ground masala paste. Cover and keep for 10 minutes for the flavour to set in

Preparing the ring

  • Take a ring mould of 8 inch diameter. If you do not have a ring mould, you can use a cake mould or any round deep dish, and use a glass to leave a hole in the center
  • Grease the dish with oil or ghee. Keep a glass in the center of the dish
  • Spread half of the pulao and make it compact by pressing it with a spatula
  • Spread the curd layer using a pastry brush
  • Cover with remaining half of the rice. Make it compact by pressing it with a spatula
  • Remove the glass to leave a hole it the center
  • Carefully invert on a serving dish to get the ring shape

Enhancement: To get a nice crusty layer

This is something that happened by chance for me. I kept the pulav in the oven at 200 degrees Fahrenheit for the purpose of heating it, but it formed a nice crusty layer and this enhanced the taste

  • Place the pulav in an oven at 200 degrees Fahrenheit for 20-25 minutes, or 10-15 minutes if you place it a higher temperature like 400 degrees Fahrenheit
  • You will see a nice crusty layer formed

Sit back and enjoy the pulav along with some cucumber raita or any other raita of your choice

Channa Pulav



A nutritious pulav that you can enjoy for a lunch along with some raita



  • Basmati Rice – 2 cups
  • Coriander leaves – 1 cup
  • Mint leaves – 1/4 cup
  • Kabuli Channa – 1/2 cup
  • Oil – 1/4 cup
  • Onions – 2
  • Tomatoes – 2
  • Garlic – 2-3 flakes (Since I like mild garlic flavor, I have only added 2-3 flakes, otherwise you can add more up to 6 flakes)
  • Green chillies – 2 to 3, depending on the spice level you prefer
  • Coconut – 2 tbsp
  • Chilli powder – 1 1/2 tsp
  • Salt to taste
  • Garam masala – 1/2 tsp
  • Cloves – 4
  • Cinnamon, powdered – 1 tsp
  • Cardamom pods – 2
  • Yellow food coloring – 1 pinch
  • Method
    Basic Preparation

    • Soak channa overnight in water. Next day, wash well and add half a tsp of salt and pressure cook. Drain the water well and keep aside
    • Chop all vegetables

    Preparing the masala

    • Grind one onion, coconut, chilli powder, garam masala, coriander leaves, mint leaves, garlic, and green chillies to a fine paste

    Preparing the Pulav

    • Wash rice well and soak it in water for 10-15 minutes. Drain well
    • Heat 2 tbsp of oil and add cinnamon, cardamom and cloves. When they splutter, add the rice and fry well for a couple of minutes
    • Pour 4 cups water, one and a quarter tsp of salt and a pinch of the food coloring. Cover with a lid and cook on low flame till the moisture dries up and the rice is nearly cooked
    • Heat 2 tbsp of oil and add the second chopped onion and fry till it turns golden brown
    • Add the ground masala paste and fry till the oil oozes out
    • Add salt, tomatoes and fry till the tomatoes become mushy
    • Add the cooked rice and channa and mix well. Let it remain on low flame for a couple of minutes

    Serve piping hot with raita and enjoy 🙂