Directions
Chutney Pulao
Ingredients
For Pulao Rice
Oil (तेल) – 4 tbsp
Black cardamom (काली ईलाइची) – 2nos
Cumin (जीरा) – 1½ tsp
Garlic, chopped (लहसुन) – 2tsp
Bayleaf (तेज पत्ता) – 1no
Onion chopped (प्याज़) – ½ cup
Kasoori methi (कसूरी मेथी) – 1 tbsp
Salt (नमक) – to taste
Water (पानी) – 1½ cups
Basmati rice (बासमती चावल) – 1 cup
For Chutney
Coriander leaves (धनिया) – 2 cups
Mint leaves (पुदीना) – ½ cup
Green Chilli (हरी मिर्च) – 2 nos
Ginger, roughly chopped (अदरक) – 2 tbsp
Salt (नमक) – to taste
Black salt (कला नमक) – 1 tsp
Lemon juice (नींबू रस) – 4 tbsp
Tomato (टमाटर) – ½ no
Onion (प्याज़) – ½ no
Roasted Cumin (भुना जीरा) – 2 tsp
Garlic cloves (लहसुन) – 5-6no
Crushed ice (कुट्टी बर्फ़) – 5 cubes
Iced water (ठंडा पानी) – a dash
For Tempering
Butter (मखन) – 2 tbsp
Heeng (हींग) – ½ tsp
Steps
|
1
Done
|
Let’s begin with pulao. Add some oil in a pan and heat the oil and add a little crushed black cardamom, cumin, bayleaf, chopped garlic and chopped onions, then give it a quick stir. Now, add crushed kasoori methi and some salt to taste. Add water to the pan. |
|
2
Done
|
Now keep the pulao aside in a big platter so that it could cool down easily. For chutney, put coriander, mint leaves, ginger, garlic, salt, black salt, half a tomato, a little onion and crushed ice to a mixer grinder jar. Grind it properly and the chutney is ready! |
|
3
Done
|
Now, take a pan and put some butter into it. When the butter melts, add some asafoetida and then add the chutney to it. Give chutney a quick boil and then add the pulao. |
