Sabsige soppina pulav (Dill leaves pulav)

Yet another recipe. I’m on fire I tell you.

Cooked this on Sunday for lunch and it was fab. Not too spicy, not too hot but just right.


Rice = 1 cup

Dill leaves = 1 handful

Peas = 1 handful (I soaked dry ones overnight)

Onion = 1/2 medium

Chillies = 2-3 (according to hotness)

Ginger garlic paste = 1/2 tbsp

Coriander = 1/2 handful

Tomato = 1

Grated coconut = 2-3 tbsp

Clove = 1

Cinnamon = less than 1 inch

Salt and lemon juice to taste


Grind coconut, tomato (cut into pieces), chillies, coriander, clove, cinnamon into a fine paste. Keep aside.

Heat oil in a vessel, add diced onions, add ginger garlic paste and saute for half a minute.

Add the ground paste and stir.

Add peas and dill leaves and mix well.

Add washed rice and required amount of water.

Add salt and lemon to taste. Taste the water for salt and hotness. If you feel more chillies are required, cut them up and add. Alter salt/lemon juice accordingly.

Switch off the flame.

Keep the vessel in cooker and pressure cook like you do rice. I did only 2 whistles as I didn’t want my rice to be overcooked. I let it cool for 15-20 minutes before serving. This way rice will have puffed up properly.

After it cools down, serve pulav with mosru bajji (curd preparation as is accompanied with Veg Pulav).


2 thoughts on “Sabsige soppina pulav (Dill leaves pulav)

    • You should try it. It is easy and tastes absolutely awesome. Just make sure the leaves quantity is not too high, else the taste will become overwhelming.

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