One pot recipe of a spicy rice dish made with mixed veggies, basmati rice, onions, spices and herbs.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 15 minutes
  • Total time: 45 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 1 cup heaped basmati rice (or 200 grams basmati rice)
  • 2 tablespoon oil
  • 50 grams onion (or 1 medium onion or ⅓ cup thinly sliced onions)
  • 75 grams carrot (or 1 medium to large carrot or ⅓ to ½ cup chopped carrots)
  • 100 grams potatoes (or 2 small potatoes or ½ cup chopped potatoes)
  • ⅛ teaspoon turmeric powder
  • 1 teaspoon lime (or lemon juice)
  • 1.75 cups water
  • salt as required
  • 1 cup tightly packed coriander leaves (or 40 grams coriander leaves)
  • ¼ cup mint leaves (or 5 grams mint leaves)
  • 2 tablespoon fresh grated coconut ((optional))
  • 3 to 4 garlic cloves (- chopped)
  • ½ inch ginger (- chopped)
  • 2 to 3 green chilies, (chopped, add just 1 green chilli for a less spicy taste)
  • ½ teaspoon cumin seeds
  • 2 to 3 tablespoon water for grinding
  • 1 medium tej patta ((indian bay leaf))
  • 1 inch cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 3 to 4 black peppers
  • 1 or 2 single strands of mace (- optional)

Method

  1. Rinse 1 cup of heaped basmati rice in water very well. Then soak the rice in enough water for 20 to 30 minutes.
  2. After 20 to 30 minutes drain all the water from the rice and keep aside.
  3. Meanwhile, when the rice is soaking, you can chop the veggies.
  4. Also prepare the green chutney. Take all the ingredients mentioned under the list 'for green chutney' in a grinder or blender.
  5. Grind or blend everything to a smooth and fine chutney. Keep aside.

Making chutney pulao

  1. Heat oil in a stovetop pressure cooker. Add all the whole spices mentioned under the list 'whole spices'.
  2. Saute the spices on low heat for a few seconds till they become fragrant.
  3. Add thinly sliced onions. Saute the onions on a low to medium heat, stirring at intervals, till they turn golden.
  4. Now add the green chutney. Stir and saute for a minute.
  5. Add the chopped veggies and turmeric powder. Mix the veggies very well with the chutney.
  6. Add the rice. Gently stir and mix the rice with the rest of the ingredients.
  7. Add 1.75 cups water and lemon juice.
  8. Season with salt as required. Stir and mix well.
  9. Cover and pressure cook for 1 to 2 whistles or for 7 to 8 minutes on a medium to high heat.
  10. When the pressure settles down on its own in the cooker, then only remove the lid. Gently fluff the cooked rice grains.
  11. Serve green pulao hot with a side dish of raita, curd or a veggie salad. You can also garnish with some chopped mint or coriander leaves while serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.