Name: Haryanvi Aloo Chutney Pulao recipe by Subashini Krish at BetterButter
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 3
Ingredients: 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

ABOUT Haryanvi Aloo Chutney Pulao RECIPE

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

Ingredients Serving: 3

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

Instructions

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

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