Chutney Pulao

Serves: 4 
Basmati rice2 cups
Onion1 largechopped
Carrots2 - 3 mediumdiced
Potato2 mediumdiced
Beans/peas1 cup
Water3 cups
Lemon juiceas needed
Turmericas needed
Saltto taste
Bay leaf1 large
Cinnamon1 inch piece
Cloves2 pieces
Cardamom2 large
Black pepper3 - 4
Mace1 - 2 strands
For Chutney:
Mint1/2 cup
Cilantro2 cups
Coconut2 - 3 tbsp
Ginger1/2 inchchopped
Garlic3 - 4 cloveschopped
Green chili5 - 6 medium
Cumin1/2 tsp
Wateras neededgrind to paste
  • 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
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.