Green Chutney Pulao with Corn

Name: Green Chutney Pulao with Corn
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup leftover Green Chutney; For the pulao:; 1 cup Basmati rice; 1/2 cup chopped carrots; 1/2 cup chopped green beans; 1/2 cup corn kernels; 1/4 cup chopped red onions; 2 cloves garlic, grated or minced; inch piece ginger, grated or minced; 2-3 green chillies/jalapenos; 2-3 cloves; 1/2 inch piece cinnamon stick; 1 green cardamom; to taste Salt; 3 tablespoons oil; 1 tablespoon ghee/clarified butter; 1 cube Maggi vegetable seasoning cube

Vanitha Bhat @cook_10017275

Green Chutney Pulao is a spicy and flavorful rice and vegetable pulav/pulao/pilaf infused with flavors of fresh green coriander/cilantro chutney from leftover green chutney!

Vanitha Bhat @cook_10017275

Green Chutney Pulao is a spicy and flavorful rice and vegetable pulav/pulao/pilaf infused with flavors of fresh green coriander/cilantro chutney from leftover green chutney!

Saved

Ingredients

20 minutes

2 servings

1/2 cupleftover Green Chutney
For the pulao:
1 cupBasmati rice
1/2 cupchopped carrots
1/2 cupchopped green beans
1/2 cupcorn kernels
1/4 cupchopped red onions
2 clovesgarlic, grated or minced
inchpiece ginger, grated or minced
2-3green chillies/jalapenos
2-3cloves
1/2 inchpiece cinnamon stick
1green cardamom
to tasteSalt
3 tablespoonsoil
1 tablespoonghee/clarified butter
1 cubeMaggi vegetable seasoning cube

Saved

Steps

20 minutes

1

Wash and drain rice and keep aside.
Heat 2 tbsp oil in a pressure cooker or pressure pan; once the oil is hot, add the whole spices; cloves, cinnamon and cardamom.
2

Saute on medium high until aromat; a few seconds.
Stir in finely chopped onions, green chillies, garlic and ginger.
Saute until the onions are soft.
3

Add the chopped vegetables and mix well.
4

Stir in washed and drained rice along with ghee and fry on medium heat until each grain of rice is coated well with oil and ghee and most of the moisture is gone.
5

Add 1 ½ to 1 ¾ cups of hot water and salt to taste; bring to boil.
6

Close the pressure pan and cook for 2 whistles or for 5 minutes after the first whistle. Remove from heat and let cool.
Once the pressure settles down, fluff up the pulao, taking care not to break the rice grains.
7

To make the chutney pulao:
Heat a large saucepan or kadai and add 1 tablespoon of oil; once the oil is hot, stir in the chutney and crumbled seasoning cube.
8

Sauté on medium heat for a few minutes until oil separates and the mixture is fragrant.
Stir in cooked and fluffed up pulao and mix well. Heat on medium high heat until the chutney is mixed well and the rice is heated through.
9

Remove from heat; squeeze half a lemon and serve hot with raita, chips, salad etc