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Aloo Chutney Pulao Recipe | Easy Aloo Chutney Pulao
Aloo Chutney Pulao recipe: Among the countless rice recipes available, Aloo Chutney Pulao is one to surely impress you. It is mouth-wateringly delicious and at the same time, incredibly nourishing and wholesome. Although popular across India especially in the North, the inspiration for this Aloo Chutney Pulao recipe can be traced to one of the meccas of good food, the city of Lucknow.
Preparing this pulao recipe from scratch takes a bit of time but is quite easy. It is surely worth the effort as you will agree when you take that first delicious bite, and the fresh flavours explode in your mouth. And if you have green chutney available at hand in the refrigerator, then making this dish is fairly quick and straight-forward.
You will notice that the preparation of this easy aloo chutney pulao recipe closely resonates with the method of biryani preparation, with the green chutney potatoes being layered with flavoured fragrant rice, fried onions, mint, and pulao stock. Also just like a biryani, the dish is then sealed and slow cooked on dum till the fragrance permeates all ingredients. The question of whether to consider this particular recipe a vegetarian biryani or pulao arises. Regardless of the controversy, it’s marvelous taste is what matters, and we think Aloo Chutney Pulao, with bowls of raita and cachumber (Indian salad) on the side, makes one of the finest vegetarian meals possible.
Learn how to make the best Aloo Chutney Pulao at home by watching Yummefy’s step by step video tutorial. Find the detailed list of ingredients, cooking method, cook time, and prep time needed to cook tasty Aloo Chutney Pulao.
This Aloo Chutney Pulao recipe is perfect for lunch boxes, as a picnic item, and for lazy afternoon meals. Come on, give it a try!
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RECIPE
INGREDIENTS
Rice:
300 grams rice, (about 1½ cups), preferably a long grain aromatic like basmati, washed and soaked for 1 hour; drained
1 piece cinnamon (dalchini), (2-inch)
1 bay leaf (tej patta), (indian)
3 green cardamom pods
3 cloves (laung)
1 1⁄2 teaspoons sea salt, or to taste
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100 grams onions, finely sliced, fried till crispy brown
2 tablespoons mint leaves, chopped
1 large pinch saffron, soaked in 3 tablespoons warm water
Chutney:
85 grams coriander leaves, washed
75 grams mint leaves, washed
1 medium raw mango, chopped
1 1⁄4 teaspoons fennel powder (saunf)
1 1⁄4 teaspoons cumin seeds (jeera)
1⁄2 tablespoon anardana (dried pomegranate seeds)
1 teaspoon amchur (dried mango powder)
4 green chillies, fresh, deseeded, chopped
salt, to taste
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250 grams small potatoes, (new potatoes), boiled till fork tender, peeled
Pulao Stock:
4 tablespoons ghee
3⁄4 cup vegetable stock
1 teaspoon red chilli powder, mild
1 1⁄2 teaspoons lime juice
4 teaspoons cream
COOKING METHOD
- To make chutney: grind all chutney ingredients with 5 tablespoons water in a blender or wet grinder to a paste or chutney consistency. If making in a mortar and pestle or on a grinding stone (sil-batta / ammi), place all ingredients together and pound or grind to a paste-like consistency. Loosen with a tablespoon of water if needed.
- In a bowl, pour chutney over boiled and peeled potatoes; mix well and set aside.
- To make pulao stock: pour ghee into a heavy kadhai or wok over high heat. Once ghee is hot but not smoking, pour in vegetable stock - it will splatter so do this very carefully; stir and cook for about 2 minutes. Add red chilli powder, reduce heat to low, and add lime juice and cream. Stir vigorously for 1 minute; then remove from heat. Set aside.
- To cook rice: place a saucepan over medium heat and add 6 cups water. Let water come to a boil, then add cinnamon, bay leaf, green cardamom, cloves, and 1½ teaspoons sea salt. Add drained rice and cook for 10 to 11 minutes; rice should be soft but not overcooked. Drain.
- To assemble pulao: divide rice and fried onions into 3 parts each and chutney aloo mixture, pulao stock, and mint leaves into 2 parts each. Spread the first layer of rice across the bottom of a heavy deep pan with a tight-fitting lid. Drizzle one part stock over the layered rice, then gently spread one part chutney aloo on top of rice and sprinkle one part fried onion and one part mint leaves. Repeat this entire process for second layer. For the third layer, top with rice, then sprinkle over remaining fried onion, mint leaves, and saffron water. Cover tightly and place on dum on low heat for 7 to 8 minutes. Remove from heat.
- Serve hot, cutting through layers to serve.
Serves: 6
Soaking Time: 60 minutes
Prep Time: 30 minutes
Cook Time: 49 minutes
- To make chutney: grind all chutney ingredients with 5 tablespoons water in a blender or wet grinder to a paste or chutney consistency. If making in a mortar and pestle or on a grinding stone (sil-batta / ammi), place all ingredients together and pound or grind to a paste-like consistency. Loosen with a tablespoon of water if needed.
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