Chutney Pulao – one of the easiest pulao recipe made with store bought green chuntey used for chaat items… recipe idea from Jeyashris kitchen... she posted this on here instafeed and from then on it was urruthufying my eyes, so gave it a try right away! I do not have any step wise pictures here… honestly you don’t need one as its that simple. You may use any store bought green chutney or make your own or simple swap it with any mint coriander thokku that they sell. Just play with it… leftover coriander mint chutney that include coconut will also work and will taste even better.
I have used my rice cooker to make the dish.. no brainer 😆 hassle free… dump everything into it -sit back and relax. This one is perfect for lunch box 🙂 & thank you Jeya for this super easy pulao dish!
- Basmati rice – 1 cup (soak it for 15 minutes)
- Green Chutney – 4 tablespoons (store bought)
- Onion – 1/2 cup chopped
- Tomato – 1/4 cup
- Garlic – 5 cloves (crushed)
- Ginger – 1 teaspoon (minced)
- Cumin seeds – 1 teaspoon
- Mixed veggies – 1 cup (chopped) (used carrots, beans, peas and capsicum)
- Salt – 1 teaspoon (remember store bought chutney includes salt)
- Turmeric powder – 1/2 teaspoon (for color)
- Water – 2 cups
- Coriander leaves – a little for garnish
- Oil – 2 teaspoon
- Ghee – 2 teaspoon + for drizzle
Green Chutney Recipe (here is one version to try Chaat Green Chutney )
- Mint leaves – 1 cup (tightly packed)
- Coriander leaves – 1 cup (tightly packed)
- Green chilies – 4
- Sugar – 1/4 teaspoon
- Salt – 1/4 teaspoon
- Lemon juice – 1 teaspoon
Grind all of it in a mixer and use it for this pulao dish. OR use one of these chutneys listed below… it may include coconut but will get cooked and will taste super too… more like karnataka style veg biryani.
Lets see how to make this chutney pulao….
- Heat oil and ghee in a pan.
- Season with little cumin seeds… adding whole garam masala will make this super tasty (optional variation to try)
- Saute onions for few minutes and then add the crushed garlic, minced ginger and tomatoes along with the chutney. Keep cooking till everything blends.
- Add the chopped veggies along with salt and turmeric at this stage. Switch off!
- Now you either dump all of it in a rice cooker along with soaked basmati rice and 2 cups water or use a pressure cooker to cook the same for 2 whistles.
- When done garnish with coriander leaves and a drizzle of ghee.
- Serve it with simple onion raita and chips.
- Serves 3 to 4
- You can use simple Mint chutney, Coriander chutney with or without coconut for this recipe.
- You may use light coconut milk instead of water to cook the rice for variation.
- Adding garam masala adds in special punch to the recipe. (optional variation)
- You may use store bought (#grandsweets) Kothamalli or Pudina thokku for this recipe too in the place of chutney.