Green Chutney Pulao with Corn

Green Chutney Pulao is a spicy and flavorful rice and vegetable pulav/pulao/pilaf infused with flavors of fresh green coriander/cilantro chutney. It is an excellent dish for a quick meal, a great lunch box option and an easy one-pot dish for any occasion! Paired with a raita, salad or just plain potato chips, it makes for a complete and delicious meal for any time.

On days when I feel I need to have a quick lunch which can get me out of the kitchen in a jiffy, chutney pulao saves my day! Coriander chutney is almost always in my refrigerator which I stock to use with lip-smacking chaat dishes like Pani Puri, to dunk my potato bondas or aloo tikki in, or a divine dip for my vegetable samosas, so digging into this green chutney pulao is just a few minutes away!

Vegetable pulao has always been my favorite quick rice dish to make with vegetables already in my refrigerator like peas, corn kernels, beans, carrots etc. Normally, I serve this with a side of chips or salad for an easy and fast lunch.

The last time I had visited my younger son; my daughter-in-law prepared this easy but amazingly divine chutney pulao with fresh green coriander chutney and a quick pulao. It tasted amazing and when I was watching her make it, I found that she sautés the chutney for a few seconds in oil/butter along with a single cube of vegetarian seasoning cube! Aha, that was the secret ingredient in the simple but delicious chutney pulao.

So, I have tried to recreate it in my kitchen to share with all of you. Just make a fresh green chutney with cilantro/coriander leaves, jalapenos, cumin seeds, ginger (and garlic; optional) and lemon juice. Meanwhile, prepare a quick pulao with rice (I have used Basmati rice) and any vegetable you have; I have used corn, carrots and green beans.

Once the pulao is ready, sauté or fry the chutney in some oil, ghee or butter with a seasoning cube (I have used a vegetarian seasoning cube which we normally use in soups; you can use chicken or any other seasoning cube or even omit it if you do not have any) and then gently mix in the fluffed up pulao until heated through and the aromatic chutney has totally flavored the rice. That is it!

Sautéing the green aromatic cilantro chutney gives rice a heavenly aroma and taste as opposed to cooking the chutney along with the pulao as seen in most chutney pulaos I have seen online!

If you have chutney already stocked and have some leftover rice or pulao, making this chutney pulao is all the easier, especially when unexpected guests drop by or when you need to get out of the kitchen fast!  So, do try this easy and healthy chutney pulao and enjoy with either a side of salad like… or raita and chips.

A delicious and enticing rice and vegetable pulav flavored with cilantro and green chili chutney. For a totally vegan option, just avoid the ghee while cooking.

Green Chutney Pulao with Corn and Carrots
Serves 2
A delicious and enticing rice and vegetable pulav flavored with cilantro and green chili chutney. Paired with a raita or salad, it is a complete meal.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
683 calories
94 g
16 g
31 g
11 g
6 g
322 g
285 g
7 g
0 g
23 g
Nutrition Facts
Serving Size
322g
Servings
2
Amount Per Serving
Calories 683
Calories from Fat 273
% Daily Value *
Total Fat 31g
48%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 18g
Cholesterol 16mg
5%
Sodium 285mg
12%
Total Carbohydrates 94g
31%
Dietary Fiber 9g
34%
Sugars 7g
Protein 11g
Vitamin A
120%
Vitamin C
112%
Calcium
8%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the chutney
  1. 1 cup coriander leaves
  2. 3 green chilis/jalapenos
  3. 1 tsp jeera/cumin seeds
  4. 1 inch piece ginger
  5. ½ lemon
  6. Salt to taste
For the pulao
  1. 1 cup Basmati rice
  2. ½ cup chopped carrots
  3. ½ cup chopped green beans
  4. ½ cup corn kernels
  5. ¼ cup chopped red onions
  6. 2 cloves garlic, grated or minced
  7. 1 inch piece ginger, grated or minced
  8. 2 to 3 green chillies/jalapenos
  9. 2 to 3 cloves
  10. ½ inch piece cinnamon stick
  11. 1 green cardamom
  12. Salt to taste
  13. 3 tablespoons oil
  14. 1 tablespoon ghee/clarified butter
  15. 1 cube Maggi vegetable seasoning cube
Instructions
  1. Place all the ingredients under “chutney” into a blender and make a fine paste.
  2. Keep aside.
To make the pulao
  1. Wash and drain rice and keep aside.
  2. Heat 2 tbsp oil in a pressure cooker or pressure pan; once the oil is hot, add the whole spices; cloves, cinnamon and cardamom.
  3. Saute on medium high until aromatic; a few seconds.
  4. Stir in finely chopped onions, green chillies, garlic and ginger.
  5. Saute until the onions are soft.
  6. Add the chopped vegetables and mix well.
  7. Stir in washed and drained rice along with ghee and fry on medium heat until each grain of rice is coated well with oil and ghee and most of the moisture is gone.
  8. Add 1 ½ to 1 ¾ cups of hot water and salt to taste; bring to boil.
  9. Close the pressure pan and cook for 2 whistles or for 5 minutes after the first whistle. Remove from heat and let cool.
  10. Once the pressure settles down, fluff up the pulao, taking care not to break the rice grains.
To make the chutney pulao
  1. Heat a large saucepan or kadai and add 1 tablespoon of oil; once the oil is hot, stir in the chutney and crumbled seasoning cube.
  2. Sauté on medium heat for a few minutes until oil separates and the mixture is fragrant.
  3. Stir in cooked and fluffed up pulao and mix well. Heat on medium high heat until the chutney is mixed well and the rice is heated through.
  4. Remove from heat; squeeze half a lemon and serve hot with raita, chips, salad etc.
Notes
  1. Use any mix of vegetables to make the pulao/pilaf.
  2. Addition of mint leaves will give the chutney a different flavor dimension, so feel free to use that.
  3. If you have leftover chutney in the refrigerator, making this pulao with leftover rice or even some fresh rice or pulao is a very quick and tasty option for a quick meal.
beta
calories
683
fat
31g
protein
11g
carbs
94g
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Curry and Vanilla http://www.curryandvanilla.com/

How  to make Green Chutney Pulao:

  • Place all the ingredients under “chutney” into a blender and make a fine paste.

  • Keep aside.

To make the pulao:

  • Wash and drain rice and keep aside.
  • Heat 2 tbsp oil in a  pressure cooker or pressure pan; once the oil is hot, add the whole spices; cloves, cinnamon and cardamom.

  • Saute on medium high until aromatic; a few seconds.
  • Stir in finely chopped onions, green chillies, garlic and ginger.
  • Saute until the onions are soft.

  • Add the chopped vegetables and mix well.

  • Stir in washed and drained rice along with ghee and fry on medium heat until each grain of rice is coated well with oil and ghee and most of the moisture is gone.

  • Add 1 ½ to 1 ¾ cups of hot water and salt to taste; bring to boil.

  • Close the pressure pan and cook for 2 whistles or for 5 minutes after the first whistle. Remove from heat and let cool.
  • Once the pressure settles down, fluff up the pulao, taking care not to break the rice grains.

To make the chutney pulao:

  • Heat a large saucepan or kadai and add 1 tablespoon of oil; once the oil is hot, stir in the chutney and crumbled seasoning cube.

  • Sauté on medium heat for a few minutes until oil separates and the mixture is fragrant.
  • Stir in cooked and fluffed up pulao and mix well. Heat on medium high heat until the chutney is mixed well and the rice is heated through.

  • Remove from heat; squeeze half a lemon and serve hot with raita, chips, salad etc.

  • Enjoy!!!!

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