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Aloo Chutney Pulao Recipe

Course Main Dish, Rice Varieties
Cuisine Haryana, Indian
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
 

  • 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.