Hariyali Aloo Chutney Pulao

Name: Hariyali Aloo Chutney Pulao
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: For Ingredients for Chutney; 1 cup mint leaves (pudina); 1 cup coriander leaves (dhaniya); 1 lemon; 1 tsp curd; 2 green chillies; 1/2 tsp dry roasted cumin seed powder; 1/2 tsp fennel seed powder; 5-6 pods garlic; 1/2 inch ginger chopped; As Per Taste salt; 1/4th tsp chaat masala; For Ingredients for Pulao; 1 cup Basmati Rice; 3 cups water; 4-6 baby potatoes boiled, peeled and halved; 1/2 cup boiled or frozen green peas; 7-8 cashewnuts; 2 tbsp roasted peanuts; 1 big onion chopped; 1 tsp ginger garlic paste; 1 tomato chopped; 1/4th tsp cumin seeds; 1 inch stick cinnamon; 4 cloves; 3 cardamoms; 5-6 whole black peppercorns; 1 bay leaf; As per taste Salt; 2 tsp ghee

Kumkum Chatterjee @cook_12055532

#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.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

3 servings

For Ingredients for Chutney
1 cupmint leaves (pudina)
1 cupcoriander leaves (dhaniya)
1lemon
1 tspcurd
2green chillies
1/2 tspdry roasted cumin seed powder
1/2 tspfennel seed powder
5-6 podsgarlic
1/2 inchginger chopped
As Per Tastesalt
1/4th tsp chaat masala
For Ingredients for Pulao
1 cupBasmati Rice
3 cupswater
4-6baby potatoes boiled, peeled and halved
1/2 cupboiled or frozen green peas
7-8cashewnuts
2 tbsproasted peanuts
1 bigonion chopped
1 tspginger garlic paste
1tomato chopped
1/4th tsp cumin seeds
1 inchstick cinnamon
4cloves
3cardamoms
5-6whole black peppercorns
1bay leaf
As per tasteSalt
2 tspghee
2 tbsprefined oil
1 tbspchopped coriander and a sprig of mint for garnishing

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Steps

30 minutes

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.