Chutney pulao recipe, easy one pot meal using left over green chutney, a quick fix lunch or dinner. Last week i was totally bored to make the dinner and also clueless as what to make for dinner too. Finally in the last minute saw some left over green chutney and added some additions to that and delicious chutney pulao was ready in 20 minutes time. I posted the same on Jeyashri’s kitchen Instagram feed too. Many asked for the recipe with measurements and i had some more left over chutney after making the dahi idli post and used up the same for making this chutney pulao recipe. Added some carrots and peas to this to make it a complete meal. You can add some fresh paneer too or serve with a mixed vegetable sabzi.
Also check out my
Also check out my
Chutney pulao recipe
Recipe Cuisine: Indian| Recipe Category: Lunch | Dinner
Prep Time: 10mins | Cook time: 20 mins | serves: 2-3 | Author: Jeyashri
Chutney pulao recipe, easy one pot meal using left over green chutney, a quick fix lunch or dinner.
Prep Time: 10mins | Cook time: 20 mins | serves: 2-3 | Author: Jeyashri
Chutney pulao recipe, easy one pot meal using left over green chutney, a quick fix lunch or dinner.
Basmati rice 1 cup
Green chutney 2 tblsp
Coriander leaves* a handful
Garlic 3 pods
Onion 1
Green chili 1 (optional)
Carrot and peas 1/2 cup
Oil + ghee 1 and 1/2 tblsp
Salt to taste
*If you have more left over chutney skip this coriander leaves.
Method:
- Wash and soak the basmati rice in 1 cup of water for 20 mins.
- Grind the coriander leaves and garlic along with the left over green chutney. If adding green chili add along with that too.
- I didn’t add green chili as i felt the spiciness in the gren chutney is enough for the pulao.
- Grind into a smooth paste by adding little water.
- Slice the onion into thin long slices.
- In a pressure cooker, add the oil and ghee.
- Add in the sliced onions. Once the onions become translucent, add the ground paste.
- Cook for a minute. Do not change the colour.
- Add the veggies to this now. You can add any veggies of your choice.
- You can add paneer also to this.
- Mix well and add salt. The green chutney has salt in it, so add accordingly.
- Add the soaked rice and the water.
- Cover the pressure cooker and cook for a whistle.
- Keep in a very low flame for 5 minutes and switch off the flame.
- Once the pressure settles down, open the cooker.
- Fluff the rice by gently giving it a mix.
- Chutney pulao is ready to serve.
Method with step by step pictures:
- Wash and soak the basmati rice in 1 cup of water for 20 mins.
- Grind the coriander leaves and garlic along with the left over green chutney. If adding green chili add along with that too.
- I didn’t add green chili as i felt the spiciness in the gren chutney is enough for the pulao.
- Grind into a smooth paste by adding little water.
- Slice the onion into thin long slices.
- In a pressure cooker, add the oil and ghee.
- Add in the sliced onions. Once the onions become translucent, add the ground paste.
- Cook for a minute. Do not change the colour.
- Add the veggies to this now. You can add any veggies of your choice.
- You can add paneer also to this.
- Mix well and add salt. The green chutney has salt in it, so add accordingly.
- Add the soaked rice and the water.
- Cover the pressure cooker and cook for a whistle.
- Keep in a very low flame for 5 minutes and switch off the flame.
- Once the pressure settles down, open the cooker.
- Fluff the rice by gently giving it a mix.
- Chutney pulao is ready to serve.
