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    Home » Recipes » Bachelor Recipes

    Last Updated: July 17, 2020 | First Published on: September 30, 2015 by Hari Chandana Ponnaluri

    Green Chutney Pulao Recipe – How to Make Pulav with Coriander Mint Chutney

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    Green Chutney Pulao Recipe – Healthy and flavorful Indian pulao made with mint and coriander chutney or leftover green chutney.

    What is Chutney Pulao?

    It is a wonderful and flavorful Indian mail course made with green chutney and vegetables. Green Chutney is an Indian condiment made with mint, cilantro, ginger, chillies and lemon. The leftover green chutney or fresh chutney can be used to make this delicious rice dish.

    What goes well with Chutney Vegetable Pulao?

    It can be served as it is or with onion raita, boondi raita and papads.

    Is this pulav vegan?

    Yes, it is vegan-friendly. But, serve it with plant-based yogurt.

    if you are looking for more Indian rice dishes then do check the below recipes.

    Few More Rice Recipes on the blog:

    • Methi Millet Pulao
    • Pudina Rice
    • Chintapandu Pulihora
    • Tomato Rice
    • Avarekalu Chitranna
    • Ava Pettina Pulihora
    • Mangai Sadam

    How to Make Green Chutney Pulao Recipe below:

    Green Chutney Pulao

    Hari Chandana Ponnaluri
    A healthy and simple pulao recipe made with green chutney and vegetables.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine Indian, North Indian
    Servings 3
    Calories 455 kcal

    Ingredients
      

    • 1 cup Basmati Rice
    • ½ cup Mint Coriander Chutney
    • ½ cup Green Peas
    • 1 Cup Onion Sliced
    • ½ cup Potato chopped
    • ½ cup Tomato chopped
    • 1 ¼ cups Water
    • 2 Cardamom
    • 2 Cloves
    • 1 Bay Leaf
    • ¼ tsp Turmeric Powder
    • Red Chilli Powder as needed
    • Salt to taste
    • 3 tbsp Oil
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    Instructions
     

    • Soak rice in water for 30 minutes. Drain water and set aside.
    • Heat oil in a pressure cooker and add the cumin seeds, bay leaf, cloves, cinnamon and cardamom.
    • When they are brown, add sliced onions and fry until transparent.
    • Then add the coriander mint chutney and fry for few minutes.
    • Add chopped vegetables, turmeric, red chilli powder and salt and combine well.
    • Now add the soaked rice and fry for a minute.
    • Add water and pressure cook for 3 – 4 whistles.
    • Serve hot with raita.

    Nutrition

    Calories: 455kcalCarbohydrates: 67gProtein: 8gFat: 17gSaturated Fat: 3gSodium: 620mgPotassium: 426mgFiber: 4gSugar: 4gVitamin A: 1318IUVitamin C: 27mgCalcium: 51mgIron: 2mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    Chutney Pulao Recipe with Step by Step Photos:

    • Wash and chop the vegetables into pieces and set aside until use.
    • Wash basmati rice with plenty of water and soak for 3o minutes. Drain water completely and set aside.

    • Heat oil in a pressure cooker or pressure pan and add cumin seeds, cloves, cardamom, cinnamon and bay leaf.
    • Saute them to a brown color.
    • When they are browned and fragrant, add the sliced onion and saute for a couple of minutes or until translucent.
    • When it is done, add green chutney and fry for few minutes.

    • Add vegetables, turmeric, red chilli powder and salt and combine well.
    • Then add the soaked rice and saute for a minute.
    • Add 1 ¼ cups water and pressure cook for 3 – 4 whistles.
    • Serve hot with plain yogurt or raita.

     

    More Bachelor Recipes

    • Nellikai Sadam (South Indian Amla Rice)
    • Pumpkin Chia Pudding
    • Mango Quinoa Salad
    • Taal Sharbat – Coconut Water with Ice Apple
    116 shares

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    Comments

    1. Recipe world says

      October 01, 2015 at 2:45 am

      Easy n delicious one pot meal!

      Reply

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    I’m Hari Chandana Ponnaluri, the creator, recipe developer, and photographer of Blend with Spices, a food blog where I share flavorful, approachable, and authentic vegetarian recipes from India and beyond..

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