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Chutney Pulao

Author Srivalli

Ingredients

For the Rice

  • 1 cup Rice
  • 1 tbsp Ghee
  • 1” stick Cinnamon
  • 3 - 4 Cloves
  • 1 Black Cardamom
  • 1 Bay Leaf
  • 2 small Potatoes
  • Salt to taste

For the Chutney

  • 1/2 cup Fresh Coriander Leaves tightly packed
  • 1/2 cup Mint Leaves tightly packed
  • 1/2 tsp Ginger Garlic Paste
  • 4 Green Chilies
  • 1/2 tbsp Pomegranate Seeds or Anardana
  • 1/2 tsp Fennel Seeds

Instructions

How to make the Pulao

  • Wash and soak the rice for 15 mins.
  • Wash the leaves and make a paste with all the ingredients as chutney.
  • Peel the potatoes and marinate the peices with green chutney after picking with fork. Keep it aside.
  • Take a pressure cooker and heat ghee in it. Add bay leaves, black cardamom, cinnamon stick, cloves and fry them for few seconds. Now, add the baby potatoes, remaining chutney, mix them and cook them for 5 minutes.
  • Drain the rice, add to the pan and saute them for 5 to 7 minutes. Add salt, 3 cups of water to the pan. Cover the cooker with lid, cook for 3 whistles or till the rice is cooked.
  • Once the pressure is off, serve with onion raitha.

Notes

Instead of the ginger garlic paste, you can add as whole. Once the rice is cooked and pressure falls off, you can sprinkle a tsp of lemon juice.
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