Chutney Pulao

Serves: 4 

Ingredients	Qty	Prep
Basmati rice	2 cups
Onion	1 large	chopped
Carrots	2 - 3 medium	diced
Potato	2 medium	diced
Beans/peas	1 cup
Water	3 cups
Lemon juice	as needed
Turmeric	as needed
Salt	to taste
Bay leaf	1 large
Cinnamon	1 inch piece
Cloves	2 pieces
Cardamom	2 large
Black pepper	3 - 4
Mace	1 - 2 strands
For Chutney:
Mint	1/2 cup
Cilantro	2 cups
Coconut	2 - 3 tbsp
Ginger	1/2 inch	chopped
Garlic	3 - 4 cloves	chopped
Green chili	5 - 6 medium
Cumin	1/2 tsp
Water	as needed	grind to paste

Method:

• Fry onion and whole spices in oil until fragrant
• Add veggies, chutney, salt and turmeric powder. Cook until raw smell disappears
• Add rice and water, mix well. Cook for 3 whistles
• Adjust salt, seasoning and lemon juice
• Garnish with chopped mint and cilantro leaves
• Serve with raita

Notes:

Omit veggies for quicker version. Cook rice separately. Fry whole spices with chutney and mix with rice. Let stand for 30 minutes and add seasoning before serving.