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

  1. Fry onion and whole spices in oil until fragrant
  2. Add veggies, chutney, salt and turmeric powder. Cook until raw smell disappears
  3. Add rice and water, mix well. Cook for 3 whistles
  4. Adjust salt, seasoning and lemon juice
  5. Garnish with chopped mint and cilantro leaves
  6. 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.