Aloo Chutney Pulao – Haryana Green Potato Pulao Recipe

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

Meetha Pulao from Assam

Bihari Veg Boti Biryani

Chole Chawal From Delhi

Masala Bhath from Goa

Khari Bhat from Gujarat

Print Recipe

Aloo Chutney Pulao Recipe

Course

Main Dish, Rice Varieties

Cuisine

Haryana, Indian

Skill Level

Beginner

Servings

2 Servings

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

Course Main Dish, Rice Varieties Cuisine Haryana, Indian Skill Level Beginner Servings 2 Servings 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

Instructions

1. In a mixer jar, take all the ingredients for the chutney and grind to a fine paste adding very little water.
2. Peel the potatoes, prick all over with a tooth pick and mix the green chutney.
3. Let it marinate for 1 hour.
4. Wash and soak basmati rice for 30 minutes.
5. Drain water and set it aside.
6. Heat ghee in a pan and add the whole spices.
7. Add onions and saute until translucent.
8. Add ginger garlic paste and fry for a few seconds.
9. Add the marinated potatoes and cook on low flame until they are half done and the water content is evaporated.
10. Now add the basmati rice, give a quick stir.
11. Add water and salt and cook until 75% done.
12. Now mix the rice for once , cover and set the flame on low.
13. Cook for 15 minutes or until all the water are absorbed.
14. Remove from flame and set aside for 10 minutes before serving.

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