Military Hotel Style Green Vegetable Pulao Recipe – Spicy South Indian Army Canteen Style | Flame & Flavor
Military Hotel Style Green Vegetable Pulao – Spicy, Aromatic & Irresistible
Introduction
Military Hotel Style Green Vegetable Pulao is an unforgettable South Indian delicacy famous across Bangalore, Coorg, and Mysore military messes. These legendary canteens serve the most flavorful pulaos — a blend of earthy green masala, ghee, and perfectly cooked rice that bursts with spice, aroma, and nostalgia. The “green” in this pulao comes from a masala paste of fresh coriander, mint, green chilies, and coconut, slow-cooked in ghee with mixed vegetables and traditional South Indian spices.
Unlike restaurant pulao, this version is bolder, spicier, and heartier. Every spoonful tastes rustic and grounded, just like the comforting meals cooked in Indian army kitchens — generous, soulful, and deeply satisfying.
Ingredients
For Green Masala Paste:
- 1 cup fresh coriander leaves
- ½ cup mint leaves
- 5–6 green chilies (adjust to spice level)
- ½ cup grated coconut
- 1-inch piece ginger
- 6 garlic cloves
- 2 tsp poppy seeds or cashews (optional)
- ¼ cup water (to grind)
For Pulao:
- 1½ cups basmati or seeraga samba rice
- 2½ cups water
- 2 tbsp ghee
- 1 tbsp oil
- 1 large onion, thinly sliced
- 1 tomato, chopped
- 1 carrot, diced
- ½ cup green beans, chopped
- ¼ cup green peas
- 1 small potato, cubed
- 1 bay leaf
- 2 cloves
- 1-inch cinnamon
- 2 cardamoms
- ½ tsp fennel seeds
- Salt to taste
For Garnish:
- Fried onions (optional)
- Chopped coriander and mint
- 1 tsp ghee drizzle on top
Step 1: Prepare the Green Masala
Grind coriander, mint, green chilies, coconut, ginger, garlic, and poppy seeds into a smooth, thick paste using a little water. The paste should be aromatic and deep green in color. This masala forms the soul of the pulao — fresh, fiery, and vibrant.
Step 2: Sauté the Base
Heat ghee and oil in a thick-bottomed pot. Add bay leaf, cloves, cinnamon, cardamom, and fennel seeds. Let them splutter and release their aroma. Add onions and sauté until golden. Then, add tomatoes and cook till soft.
Add all the chopped vegetables and stir-fry for 2–3 minutes. Add the green masala paste and fry till the raw smell disappears and oil begins to separate. This slow roasting deepens flavor and gives the pulao its signature color and fragrance.
Step 3: Add Rice & Water
Wash and soak rice for 20 minutes. Drain and add to the masala mixture. Mix gently to coat each grain with spice. Add 2½ cups water and salt. Bring to boil, then cover and cook on low flame till rice is fully done and fluffy.
Step 4: Rest & Fluff
Once done, switch off heat and rest for 10 minutes before opening. Gently fluff with a fork, drizzle ghee, and garnish with fried onions and coriander leaves. The aroma will fill your kitchen like a true military hotel mess!
Flavor Profile
The flavor of this pulao is bold yet balanced — rich ghee merges with earthy greens, the heat of chilies contrasts with cool coconut, and the aroma of spices lingers beautifully. It’s the kind of meal that wakes up all your senses — warm, smoky, and deeply nostalgic.
Serving Suggestions
- Serve hot with onion raita or cucumber curd salad.
- Pairs beautifully with potato fry or boiled egg masala.
- Top with crispy papad or pickle for added crunch.
Chef’s Tips
- Use ghee generously — it enhances the authentic military flavor.
- Do not over-grind greens — slight texture gives better aroma.
- For extra spice, fry one dry red chili along with garam masala.
- Leftover pulao tastes even better the next day — flavors deepen overnight.
Health Benefits
This pulao combines vegetables, herbs, and rice — a complete one-pot meal. The greens provide vitamins and antioxidants, while coconut adds healthy fats. It’s flavorful, nutritious, and far lighter than restaurant biryanis — making it perfect for everyday comfort.
Printable Quick Summary
Military Hotel Green Veg Pulao:
1. Grind green masala.
2. Fry whole spices, onion, tomato.
3. Add vegetables and green paste.
4. Mix in rice, water, salt.
5. Cook till fluffy, garnish & serve.
Conclusion
Military Hotel Style Green Vegetable Pulao is not just a dish — it’s an experience rooted in tradition and flavor. Every bite carries the essence of South Indian kitchens — bold spices, hand-ground masala, and the unmistakable warmth of ghee.
This pulao stands as a proud symbol of India’s culinary heritage — rustic, humble, yet grand in taste. Serve it hot, share with family, and let the aroma of coriander and mint remind you of old canteen kitchens where food meant love, strength, and community — the Flame & Flavor way. 🍃🔥