Aloo Chutney Pulao | Potato with Green Chutney Pulao ~ Easy Kid's Lunch Recipes

>>  Saturday, January 19, 2013

For the second day I planned to make Chaawal Ki Deg Se from the India Palace Restaurant Menu. I found the Aloo Chutney Pulao to sound interesting and went through couple of recipes. Thinking about the name, I decided it must be one of those last minute rustled up dishes that a innovative cook must have thought, having too much of green chutney on hand. Else how else would you explain the ingredients, right?

Anyway I am not somebody who has never ending supply of this green chutney, so I naturally had to make it afresh. After planning and planning, I finally ended up making it during the week day. I was thinking if it would really be liked. I cajoled my kids to taste, and guess what they liked it so much that nothing was left and what was made for them was not touched at all. 
This rice is almost like the Coriander or Mint Rice in the Pulao style. Since we add whole spices, this rice ends up being quite mild and easy to make. Now that I know my kids would love to eat this, I have another easy to make rice dish that I can pack for their lunch box.

And if you want to make it more spicy, then increase chiles. However I was okay with how this rice tasted this time and won't want to change anything.

Chutney Pulao


For the Rice

Rice - 1 cup
Ghee  - 1 tbsp
Cinnamon - 1”stick
Cloves  - (3-4)
Black Cardamom - 1 
Bay Leaf - 1 
Potatoes - 2 small
Salt to taste

For the Chutney

Fresh coriander leaves - 1/2 cup tightly packed
Mint Leaves - 1/2 cup tightly packed
Ginger Garlic paste - 1/2 tsp
Green chilies - 4
Pomegranate seeds or anardana - 1/2 tbsp
Fennel seeds - 1/2 tsp

How to make the Pulao

Wash and soak the rice for 15 mins.

Wash the leaves and make a paste with all the ingredients as chutney

Peel the potatoes and marinate the peices with green chutney after picking with fork. Keep it aside.

Take a pressure cooker, heat ghee in it. Add bay leaves, black cardamom, cinnamon stick, cloves and fry them for few seconds. Now add the baby potatoes, remaining chutney, mix them and cook them for 5 minutes.

Drain the rice, add to the pan and saute them for 5 to 7 minutes. Add salt, 3 cups of water to the pan. Cover the cooker with lid, cook for 3 whistles or till the rice is cooked. 

Once the pressure is off, serve with Onion raitha.


Instead of the ginger garlic paste, you can add as whole. Once the rice is cooked and pressure falls off, you can sprinkle a tsp of lemon Juice.

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Nivedhanams Sowmya January 19, 2013 at 11:20 PM  

so flavorful and so healthy!!! love this delicious rice!!!
Ongoing Event - Breakfast
Ongoing Event - Tried and Tasted - Raks Kitchen

Chef Mireille January 20, 2013 at 1:54 AM  

must be so flavorful..looks so good

DivyaGCP January 20, 2013 at 4:50 AM  

Interesting and new combination.. Looks so flavorful and delicious.

Priya January 20, 2013 at 6:47 PM  

I prepared something almost same with baby potatoes, i know how tasty and flavourful this pulao will be,inviting.

divya January 21, 2013 at 6:23 AM  

looks very yummy...

Pavani January 21, 2013 at 6:42 AM  

Wow. Such a bright, vibrant colored rice. Sounds yumm.

Padmajha PJ January 21, 2013 at 7:46 PM  

Yes, the name itself is tempting.Must have tasted yum with aloo in it...

Nisha Sundar January 23, 2013 at 3:55 AM  

A quick fix for the lunch box.. A tasty rice.. :) :)

Rajani S January 23, 2013 at 4:39 PM  

Though the pulao is new for me, chutneywale aloo is something I have heard before. Good one!

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