2 to 3green chilies,chopped, add just 1 green chilli for a less spicy taste
½teaspooncumin seeds
2 to 3tablespoonwater for grinding
Whole spices
1medium tej patta(indian bay leaf)
1inchcinnamon
2cloves
2green cardamoms
3 to 4black peppers
1 or 2single strands of mace- optional
Instructions
Rinse 1 cup of heaped basmati rice in water very well. Then soak the rice in enough water for 20 to 30 minutes.
After 20 to 30 minutes drain all the water from the rice and keep aside.
Meanwhile, when the rice is soaking, you can chop the veggies.
Also prepare the green chutney. Take all the ingredients mentioned under the list 'for green chutney' in a grinder or blender.
Grind or blend everything to a smooth and fine chutney. Keep aside.
Making chutney pulao
Heat oil in a stovetop pressure cooker. Add all the whole spices mentioned under the list 'whole spices'.
Saute the spices on low heat for a few seconds till they become fragrant.
Add thinly sliced onions. Saute the onions on a low to medium heat, stirring at intervals, till they turn golden.
Now add the green chutney. Stir and saute for a minute.
Add the chopped veggies and turmeric powder. Mix the veggies very well with the chutney.
Add the rice. Gently stir and mix the rice with the rest of the ingredients.
Add 1.75 cups water and lemon juice.
Season with salt as required. Stir and mix well.
Cover and pressure cook for 1 to 2 whistles or for 7 to 8 minutes on a medium to high heat.
When the pressure settles down on its own in the cooker, then only remove the lid. Gently fluff the cooked rice grains.
Serve green pulao hot with a side dish of raita, curd or a veggie salad. You can also garnish with some chopped mint or coriander leaves while serving.