Chutney Vegetable Pulao | Family Food Tales with Mrs Alyona Kapoor | Sanjeev Kapoor Khazana

Delicious pulao made with lip-smacking coriander chutney, along with various vegetables and brown rice to make it more healthy
CHUTNEY VEGETABLE PULAO

Ingredients

1½ cups brown rice, soaked in water and drained
2 cups washed and freshly chopped coriander
4 green chillies
3-4 garlic cloves
2 tbsps freshly scraped coconut
2 tbsps lemon juice
Salt to taste
2 tsps melted ghee
2 bay leaves
3-4 cloves
5-6 black peppercorns
2 medium onions, peeled and sliced
½ medium carrot, chopped
6-7 French beans chopped
3-4 florets of cauliflower
½ tbsp ginger-garlic paste
¼ cup blanched green peas
Raita to serve

Method

1. Take coriander in a blender. Halve green chillies, garlic cloves and add into the blender. Further add coconut, lemon juice, salt and sufficient water. Blend to a fine paste.
2. Heat ghee in a deep non-stick pan, add bay leaves, cloves, black peppercorns and sauté till fragrant. Add onions and sauté till they turn golden brown.
3. Add carrot, French beans, cauliflower and ginger-garlic paste. Sauté for a minute.
4. Add the rice 2 bowls. Add 4 bowls water, prepared green chutney and salt. Mix well. Cover and cook till rice is almost cooked.
5. Add green peas and mix well. Cover and cook on medium heat till rice is completely cooked.
6. Serve hot with raita.

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Cuisine - Indian

Course - Special Rice

Dish - Special Rice