Haryanvi Aloo Chutney Pulao | How to make Haryanvi Aloo Chutney Pulao

By Subashini Krish  |  31st Mar 2018  |  
0 from 0 reviews Rate It!
Haryanvi Aloo Chutney Pulaoby Subashini Krish
  • Prep Time

    40

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

8

0

About Haryanvi Aloo Chutney Pulao Recipe

This dish is a special food of Haryana that can be cooked instantly with minimal ingredients

Haryanvi Aloo Chutney Pulao

Ingredients to make Haryanvi Aloo Chutney Pulao

  • Baby potatoes 200 gms
  • Basmati rice 1 cup
  • coriander leaves 1 cup
  • mint leaves 1/2 cup
  • green chillies 3
  • fennel seeds 1 teaspoon
  • garlic 10 pods
  • ginger 1 inch
  • Melon or anar seeds 1 teaspoon
  • salt accordingly
  • ghee 2 tablespoons
  • cinnamon 1 inch
  • cloves 4
  • cardamom 4
  • bay leaves 2

How to make Haryanvi Aloo Chutney Pulao

  1. WASH 200 GMS BABY POTATOES AND IMMERSE IN 1 CUP WATER IN A PRESSURE COOKER. PRESSURE COOK FOR 1 WHISTLE.
  2. MEANWHILE WASH AND SOAK 1 CUP BASMATI RICE
  3. FOR CHUTNEY - CORIANDER&MINT LEAVES,GINGER,GARLIC, FENNEL SEEDS,MELON SEEDS(INSTEAD OF ANAR SEEDS)
  4. GRIND TO A COARSE PASTE AND ADD 3 GREEN CHILLIES AND GRIND TO A SMOOTH PASTE. CHUTNEY IS READY.
  5. PEEL THE POTATOES
  6. ADD 3/4 TH OF THE GROUND CHUTNEY
  7. MIX WELL AND MARINATE FOR HALF AN HOUR
  8. ADD 2 TABLESPOONS OF GHEE IN A PRESSURE COOKER
  9. ADD BAY LEAVES, CINNAMON, CARDAMOM AND CLOVES. STIR WELL.
  10. ADD THE MARINATED POTATOES
  11. ADD ADEQUATE SALT
  12. ADD THE REMAINING CHUTNEY AND STIR WELL
  13. ADD 2 CUPS WATER
  14. ADD THE SOAKED AND DRAINED RICE AFTER WATER STARTS BOILING
  15. PRESSURE COOK FOR 4 WHISTLES IN HIGH FLAME
  16. ALOO CHUTNEY PULAO IS READY

Reviews for Haryanvi Aloo Chutney Pulao (0)