Coriander Chutney Pulao With Green Peas And Corns Recipe

Cooking Directions

• STEP 1.Wash and soak the rice for 30 minutes. Drain and keep aside.
• STEP 2.In a blender, blend together coriander leaves, green chilies, ginger, and garlic to make a smooth chutney.
• STEP 3.Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 4.Add the coriander chutney and cook for a minute. Then add the green peas and corns and sauté for another 2 minutes.
• STEP 5.Add the soaked rice, salt, and water. Mix well and bring it to a boil. Reduce the heat, cover the pan, and let it cook for about 15-20 minutes or until the rice is cooked and fluffy.
• STEP 6.Garnish with fresh coriander leaves and serve hot with raita or yogurt.

Cooking Tips

• You can adjust the spiciness of the chutney by adding or reducing the number of green chilies.
• For a more flavorful pulao, you can add some whole spices like bay leaves, cinnamon, and cloves while sautéing the onions.
• Make sure to fluff the rice gently with a fork after it is cooked to avoid breaking the grains.

Storage and Serving

• Coriander Chutney Pulao with Green Peas and Corns is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulao in a microwave or on the stovetop before serving.