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Dill leaves Pulao | sabsige soppina palav

Easy to make, one pot dill leaves pulao or sabsige soppina palav recipe.
Few of the benefits of dill leaves are:
Dill leaves are healthy greens which are
– anti inflammatory,
-helps to boost the digestion
-helps in reducing insomnia
-menstrual and respiratory discomforts
For joint pain eat a handful of raw dill leaves any time of the day.
INcorporate this green at least once a week and enjoy the benefits,
This pulao is vegan, no need to use onion and garlic, and a very delicious lunch box recipe.
Other dill leaves recipes you can try are
Dill leaves – masoor dal palav
Dill leaves chutney
DIll leaves sambar more dill leaves recipes

Ingredients for making dill leaves pulao:

  • 1 cup basmati rice /sona masoori rice
  • wash and drain the water, keep aside until you prepare the masala
  • 1¾ cup water (water quantity depends on the rice)
  • Big bunch of dill leaves/sabbasige soppu (wash and cut the dill leaves(either you can finely chop or grind it with masale)

For masaleMasale:

  • 1/4 cup grated coconut
  • 1 tsp jeera / cumin seeds
  • 1/2 tsp somp/fennel seeds
  • +/- 4 green chilies
  • 1/2 inch fresh ginger
  • 1/4 tsp turmeric powder
  • 1 or 2 cloves of garlic(optional)
  • 1.5 tsp salt or salt to taste
  • any vegetables of your choice
  • (carrots, beans, fresh peas, potatoes…)

For seasoning:

  • 2 tbsp cooking oil
  • 1 tsp jeera/cumin seeds
  • 1 bay leaf(optional)


  1. Grind masale along with dill leaves and 2 to 3 tbsp water to coarse paste
  2. Heat the oil in a pressure cooker on medium heat,
  3. Once the oil is hot add jeera, and bay leaf
  4. After few seconds add the masale, fry it until the raw smell disappears and the masale leaves the oil as shown
  5. Now add rice and vegetables, mix it well.
  6. Add water, salt, mix it.
  7. Once it starts to boil, mix it once again and cover it. Turn off the heat after 2 whistles
  8. Once the cooker is cooled completely, mix the pulao gently and it is ready to serve!