Aloo Chutney Pulao

Post No.93

After Gujarati cuisine now a dish from Haryana. Haryanvi cuisine is just like the people in Haryana – simple and grounded. Haryana is an extremely rich state when it comes to agriculture and cattle. Today I am posting one of the  authentic  dish  from Haryana- Aloo chutney pulao. This can be cooked instantly with minimal ingredients. It is a combination of Baby potatoes with mint and coriander chutney cooked with basmati rice and ghee – a very flavourful  combination. It can be served for lunch with some raita or curd and it goes well in lunch box too.

Ingredients

1 cup Basmati Rice  

10  Baby potatoes 

3 tbsp Ghee

1 inch cinnamon stick

4 cloves

1 bay leaf

4 cardamom

Salt to taste

For chutney

1 cup fresh coriander leaves

½ cup mint leaves

1 piece Ginger

3or 4 garlic

4 Green chilies

½ tbsp Pomegranate seeds

½ tsp Fennel seeds

Salt to taste

Method

Rinse the rice and soak it in water for 10 to 15 minutes

Meanwhile Grind all the chutney ingredients  into a smooth paste

Peel and wash the baby potatoes and Prick them with a fork. Marinate it with half of the chutney. Leave it for 15 minutes

Add ghee to a pan. When it becomes hot add the whole spices and sauté for 2 minutes

Now add the marinated potatoes to this and sauté for 3 to 4 minutes

Add rice, remaining green chutney  and salt if needed to it. Mix well

Add 3 cups of water and cook for 5 minutes or till it comes to boil. Lower the flame, Cover and cook till done.

Serve with onion raita

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