Hariyali Aloo Chutney Pulao
#Mar #W1
Hariyali Aloo Chutney Pulao or Potato with Green Chutney Pulao is one of the authentic rice dish from the State of Haryana in North India.The flavors of fresh coriander and mint chutney in the pulao lends an unique taste to the pulao.In other words, it is a spicy,tangy and flavourful green rice with potatoes and green peas.It is an one pot meal and can be served in lunch or dinner with some raita or plain curd.
Hariyali Aloo Chutney Pulao
#Mar #W1
Hariyali Aloo Chutney Pulao or Potato with Green Chutney Pulao is one of the authentic rice dish from the State of Haryana in North India.The flavors of fresh coriander and mint chutney in the pulao lends an unique taste to the pulao.In other words, it is a spicy,tangy and flavourful green rice with potatoes and green peas.It is an one pot meal and can be served in lunch or dinner with some raita or plain curd.
Cooking Instructions
- 1
Boil rice with enough water and 1 tsp salt till 90% cooked.Drain and keep aside.Leftover rice can also be used for making this dish.Make a green paste with the ingredients listed under chutney. Adding curd and lemon juice enhances the taste and flavor of the chutney.
- 2
Boil, peel, cut into half and prick the potatoes.Heat oil in a pan and fry the potatoes till golden brown.Set aside.In the remaining oil, add ghee.Sprinkle cumin seeds, half crushed whole garam masalas,peppercorns. When they splutter,add bay leaf.Saute and add chopped onion.Then add the chopped tomato and 1/4 th tsp salt.Saute till tomato is soft.Add roasted peanuts and cashewnuts. Toss to combine all.
- 3
Add the fried potatoes,parboiled peas and the chutney paste. Cook on low flame till masala coats the potatoes. Cover and set aside for 2 minutes for the flavours of chutney to infuse in the potatoes. Add rice.
- 4
Saute,cover and cook on low flame till masala,potatoes,peas and rice are well combined. The rice should be properly cooked by now.Adjust salt to taste. Add chopped mint and coriander leaves and garam masala.Toss and garnish with mint leaves and lemon wedges. Serve this delicious one pot meal in lunch or dinner with some raita or plain curd.
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