Name: Coriander Chutney Pulao With Green Peas And Corns Recipe
Total time: 40 min
Yield: 2
Cuisine: South Indian

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This dish is inspired by chef sanjeev kapoor's chutney pulao with paneer and corns i have used fresh coriander or cilantro leaves, fresh mint leaves, green peas and corns all in all a quick easy pulao with fresh green leafy veggies that is nutritious and goes well with any curry or curd foodrevolutionday2016 jamiesitalianindia betterbutter.

How to make Coriander Chutney Pulao With Green Peas And Corns Recipe

Antara Navin

Crawler

South Indian

<p>This dish is inspired by chef sanjeev kapoor's chutney pulao with paneer and corns i have used fresh coriander or cilantro leaves, fresh mint leaves, green peas and corns all in all a quick easy pulao with fresh green leafy veggies that is nutritious and goes well with any curry or curd foodrevolutionday2016 jamiesitalianindia betterbutter.</p>

Fresh mint leaves

Fresh coriander leaves

green chillies

ginger

garlic clove

Salt

Lemon juice

Basmati rice soaked

corns

Green Peas

small onion chopped

Desi ghee

Bay Leaves

Cinnamon Stick

Green Cardamon pods

Cloves

Shahi jeera

step 1

Roughly chop mint and coriander leaves, ginger, garlic and green chillies and put them in a mixer jar. Add lemon juice and grind to a fine chutney with very little water.

step 2

Take a heavy bottom pan. Prepare a dough from flour enough to seal the container, with a lid on. I used 5l pressure cooker to cook the pulao with the lid on but without whistle.

step 3

Heat oil in the heavy bottom pan or cooker. Heat water in another pan.

step 4

Add bay leaves, cinnamon cloves, cardamon and shahi jeera to the oil in the pan and saute. I used a pressure cooker.

step 5

Add onion and saute it for 5-7 minutes till they become brown and translucent.

step 6

Add green peas and corns. Saute for 5 minutes. Add the green chutney paste and mix. Add rice and mix gently. Add 3/2 cups boiling water(the amount of water is double the quantity of rice).

step 7

Add salt. To have correct measure of salt, taste the water. The water should be slightly salty. In this case, the rice will have the right amount of salt. Add desi ghee. Ghee adds aroma and flavor to pulao.

step 8

Close this lid of the cooker with the lid on and no whistle. The rubber gasket should be there on the lid to prevent escape of steam from the sides.

step 9

If using a container, seal the top with the dough or aluminum foil and place the cover on it.

step 10

Let it cook on low flame for about 15 minutes or till the rice and peas are completely cooked.

step 11

Do not stir the rice immediately after turning off the gas. Allow it to cool before mixing.

step 12

step 13

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