chutney pulao
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4.5 from 2 votes

chutney pulao

one pot recipe of a spicy chutney pulao with mixed veggies.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: main course
Cuisine: north indian
Servings: 2 to 3
Author: Dassana Amit


main ingredients for chutney pulao

  • 1 cup heaped basmati rice or 200 grams basmati rice
  • 2 tablespoon oil
  • 50 grams onion or 1 medium onion or ⅓ cup thinly sliced onions
  • 75 grams carrot or 1 medium to large carrot or ⅓ to ½ cup chopped carrots
  • 100 grams potatoes or 2 small potatoes or ½ cup chopped potatoes
  • teaspoon turmeric powder (haldi)
  • 1 teaspoon lime or lemon juice
  • 1.75 cups water
  • salt as required

for green chutney

  • 1 cup tightly packed coriander leaves (dhania patta) or 40 grams coriander leaves
  • ¼ cup mint leaves (pudina patta) or 5 grams mint leaves
  • 2 tablespoon fresh grated coconut (optional)
  • 3 to 4 garlic cloves (lahsun) - chopped
  • ½ inch ginger (adrak) - chopped
  • 2 to 3 green chilies, chopped, add just 1 green chilli for a less spicy pulao
  • ½ teaspoon cumin seeds (jeera)
  • 2 to 3 tablespoon water for grinding

whole spices for chutney pulao

  • 1 medium tej patta (indian bay leaf)
  • 1 inch cinnamon (dalchini)
  • 2 cloves (lavang)
  • 2 green cardamoms (choti elaichi)
  • 3 to 4 black peppers (sabut kali mirch)
  • 1 or 2 single strands of mace (javitri) - optional


preparation for chutney pulao recipe

  • rinse 1 cup of heaped basmati rice in water very well. then soak the rice in enough water for 30 minutes.
  • after 30 minutes strain the rice of all the water 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 jar.
  • grind everything to a smooth and fine chutney. keep aside.

making chutney pulao

  • heat 2 tbsp oil in a pressure cooker. add all the whole spices mentioned under the list 'whole spices'.
  • saute the spices for a few seconds till they become fragrant.
  • add ⅓ cup thinly sliced onions. saute the onions on a low to medium flame, 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, 1 tsp lemon juice.
  • season with salt. stir well.
  • cover and pressure cook chutney pulao for 1 to 2 whistles or for 7 to 8 minutes on a medium to high flame.
  • when the pressure settles down on its own in the cooker, remove the lid. gently fluff the pulao.
  • serve chutney 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.


to make the pulao in a pan or pot:
  • add 2 cups water. cover tightly with a lid.
  • cook on a low flame till all the water is absorbed by the rice.