Name: Coriander Chutney Pulao with green peas and corns recipe by Antara Navin at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: Fresh mint leaves 1/4 cup; Fresh coriander leaves 1/2 cup (1 bunch); green chillies 3; Ginger 1/2 inch piece; Garlic 1 clove; Salt to taste; Lemon juice 1 teaspoons; Basmati rice soaked (atleast 30 minutes) 3/4 cup; Corns 1/4 cup; Green peas 1/2 cup; 1 small onion chopped; Oil 1.5 tablespoon; Desi ghee 1 tsp; Bay Leaves 1; Cinnamon 1 inch stick; Green Cardamon 3 pods; Cloves 2; Shahi Jeera (black cumin seeds) 1/2 tsp

ABOUT Coriander Chutney Pulao with green peas and corns RECIPE

This dish is inspired by Chef Sanjeev Kapoor's chutney pulao with paneer and corns. I have used fresh coriander or cilantro leaves, fresh mint leaves, green peas and corns. All in all a quick easy pulao with fresh green leafy veggies that is nutritious and goes well with any curry or curd. #foodrevolutionday2016 #jamiesitalianindia #betterbutter

Ingredients Serving: 2

Fresh mint leaves 1/4 cup
Fresh coriander leaves 1/2 cup (1 bunch)
green chillies 3
Ginger 1/2 inch piece
Garlic 1 clove
Salt to taste
Lemon juice 1 teaspoons
Basmati rice soaked (atleast 30 minutes) 3/4 cup
Corns 1/4 cup
Green peas 1/2 cup
1 small onion chopped
Oil 1.5 tablespoon
Desi ghee 1 tsp
Bay Leaves 1
Cinnamon 1 inch stick
Green Cardamon 3 pods
Cloves 2
Shahi Jeera (black cumin seeds) 1/2 tsp

Instructions

Soak green peas and corns in a bowl.
Roughly chop mint and coriander leaves, ginger, garlic and green chillies and put them in a mixer jar. Add lemon juice and grind to a fine chutney with very little water.
Take a heavy bottom pan. Prepare a dough from flour enough to seal the container, with a lid on. I used 5L pressure cooker to cook the pulao with the lid on but without whistle.
Heat oil in the heavy bottom pan or cooker. Heat water in another pan.
Add bay leaves, cinnamon cloves, cardamon and shahi jeera to the oil in the pan and saute. I used a pressure cooker.
Add onion and saute it for 5-7 minutes till they become brown and translucent.
Add green peas and corns. Saute for 5 minutes. Add the green chutney paste and mix. Add rice and mix gently. Add 3/2 cups boiling water( the amount of water is double the quantity of rice)
Add salt . To have correct measure of salt , taste the water . The water should be slightly salty. In this case, the rice will have the right amount of salt. Add desi ghee. Ghee adds aroma and flavor to pulao.
Close this lid of the cooker with the lid on and no whistle. The rubber gasket should be there on the lid to prevent escape of steam from the sides.
If using a container, seal the top with the dough or aluminum foil and place the cover on it.
Let it cook on low flame for about 15 minutes or till the rice and peas are completely cooked.
Do not stir the rice immediately after turning off the gas. Allow it to cool before mixing.
Serve the pulao with curry or raita .

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