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
