I tried to make the biryani and pulao festival going at my blog this month. So I have selected a rice from every state for this month. Today is the eighth day of this mega BM and we are today at Haryana. This aloo chutney pulao is one of the rice varieties popular over in Haryana. Cooked with baby potatoes and green chutney, this is so flavourful and a perfect treat to potato lovers. You can either make the green chutney fresh or use the chutney in fridge. I usually stock up my frisge with green chutney, so it was easier for me to prepare this pulao.
The first time I made it, I made it for myself as Sruti went to school. It was so delicious, so I didn’t want her to miss out on this. So I made it again on the weekend and as expected she loved it as she is a hardcore potato lover. And I had to make it thrice more before asking her to stop with it as I needed to prepare the other dishes for the BM. Some recipes used anardhana, but as I didn’t have any and I don’t get it here in Madurai, I used some fresh pomegranate seeds for topping. I also couldn’t source baby potatoes while making this, so I used larger potatoes, peeled and cubed. The combination of herbs, potato, spices and rice makes it a filling flavoursome meal.
Ingredients:
For The Chutney:
Coriander Leaves – a handful
Mint Leaves – a hand ful
Cumin seeds – 1/2 tsp
Green Chillies – 10
Lemon Juice – 2 tbs
For The Pulao:
Basmati Rice – 1 cup
Baby Potatoes – 8 – 10
Ghee – 2 tbs
Water – 2 cups
Onion – 1
Clove – 2
Cinnamon – a small piece
Star Anise – 1
Bay Leaf – 1
Ginger Garlic Paste – 2 tbs
Salt – to taste
Procedure:
In a mixer jar, take all the ingredients for the chutney and grind to a fine paste adding very little water.
Peel the potatoes, prick all over with a tooth pick and mix the green chutney. Let it marinate for 1 hour.
Wash and soak basmati rice for 30 minutes. Drain water and set it aside.
Heat ghee in a pan and add the whole spices.
Add onions and saute until translucent.
Add ginger garlic paste and fry for a few seconds.
Add the marinated potatoes and cook on low flame until they are half done and the water content is evaporated.
Now add the basmati rice, give a quick stir.
Add water and salt and cook until 75% done.
Now mix the rice for once , cover and set the flame on low.
Cook for 15 minutes or until all the water are absorbed.
Remove from flame and set aside for 10 minutes before serving.
Recipes so far in this festival
Kaju Pulao from Andhra Pradesh
Kharzi Pulao from Arunachal Pradesh

Servings |
2 Servings |
- For The Chutney:
- Coriander Leaves-a handful
- Mint Leaves - a hand ful
- Cumin Seeds -1 /2 tsp
- Green Chillies - 10
- Lemon Juice - 2 tbs
- For The Pulao:
- Basmati Rice - 1 cup
- Baby Potatoes - 8 - 10
- Ghee - 2 tbs
- Water-2 cups
- Onion - 1
- Clove-2
- Cinnamon - a small piece
- Star Anise-1
- Bay Leaf - 1
- Ginger Garlic Paste - 2 tbs
- Salt - to taste
Ingredients
| ![]() |
- In a mixer jar, take all the ingredients for the chutney and grind to a fine paste adding very little water.
- Peel the potatoes, prick all over with a tooth pick and mix the green chutney.
- Let it marinate for 1 hour.
- Wash and soak basmati rice for 30 minutes.
- Drain water and set it aside.
- Heat ghee in a pan and add the whole spices.
- Add onions and saute until translucent.
- Add ginger garlic paste and fry for a few seconds.
- Add the marinated potatoes and cook on low flame until they are half done and the water content is evaporated.
- Now add the basmati rice, give a quick stir.
- Add water and salt and cook until 75% done.
- Now mix the rice for once , cover and set the flame on low.
- Cook for 15 minutes or until all the water are absorbed.
- Remove from flame and set aside for 10 minutes before serving.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99
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Yummy yummy, looks great. Same pinch Gayathri, I made it too and scheduled for tomorrow.
Chutney aloo with pulao sounds fabulous. It would have been such a flavorful dish. No wonder Sruti kept asking for it again. Bookmarking this!
Mint and cilantro add oodles of flavor base to this pulao. No wonder Shruti liked it so much.. I have put the chutney pulao aside to try later. ๐
The chutney pulav recipe is on my todo list for quite some time. Got to try it out soon. That looks so yum.
Chutney and potatoes with rice sounds like a super duper combination ! Would love to taste some of it !And who doesnโt like potatoes – anything with them has to taste good .
aloo, pomo arils and that flavour packed chutney – what a great combo to come together as a pulao !
I used a similar green chutney with green vegetables for a pulao and we simply loved the flavor. I bet adding aloo definitely makes it kid friendly ๐
What a fantastic dish Gayathri! Nice to know Sruti loved it.
Such a different combination of ingredients used.. So lovely.. Pomo ,Potatoes and Green Chutney… Totally unique
Wow, what an amazing dish! The chutney aloo with pulao sounds delicious! Definitely bookmarking this!