In any season, be it summer or winter, pulao is a timeless recipe. It is quick, easy to make, and incredibly versatile. While every state in India boasts its own rice-based dishes, the pulao recipe remains a common favourite across the country. Also referred to as pilaf, this dish can be crafted with vegetables or meat. If you’re seeking an even simpler recipe with minimal pantry ingredients, worry not! We have curated a quick chutney pulao recipe to warm up your soul in this chilly weather. Give it a try now!

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Chutney Pulao is quick and easy to make!
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Is Homemade Pulao Healthy?

Yes! Everything homemade is healthier. This is because of the control over ingredients that you have, unlike the dishes served in restaurants. In homemade pulao, you can add/reduce oil and vegetables as per your preference. Homemade pulao also contains fresh herbs and spices which are beneficial for your health. Moreover, it is vegan!

What Can You Serve With Chutney Pulao?

Like any other pulao, chutney pulao tastes best when served hot with raita and papad. Now, raita can be of any type – boondi, mix vegetable or fruit. If your chutney pulao does not have any vegetables, you can serve it alongside mixed vegetable raita. What’s more, you can add to the overall spice levels of the Chutney Pulao by serving it with Laccha Pyaaz, sliced onions tossed in red chilli powder and lemon juice. If you are a non-vegetarian, you can also pair your chutney pulao with chicken or mutton gravy.

Chutney pulao tastes amazing with raita and papad.
Photo Credit: iStock

How To Make Chutney Pulao: Recipe To Make Chutney Pulao At Home

In a pan, take oil/ghee and let it heat. Once it’s hot, add chopped onions and garlic along with other solid spices – black cardamom, cumin, bay leaf, and give it a mix. Now add salt to the mixture along with some water. Mix it well. After the water begins to boil, add rinsed basmati rice to it and mix well. Lower the gas stove’s flame and cover the pan with a lid. Let the rice cook for 15-20 minutes.

In the meantime, prepare the chutney. Take a mixer jar and put coriander leaves, pudina leaves, ginger, garlic, chopped tomato, chopped onion, black salt, and salt, and blend well. Add a bit of water if you feel the chutney is too thick. Taste it once to ensure the spice levels are according to your taste. In a pan, add some butter and put some hing in it. Mix it well and now add the chutney to the pan. Give it a boil.

In the same pan, add the pulao and wait till the chutney water dries up. Then, mix the pulao gently in the chutney so that it’s coated nicely. Garnish with coriander leaves and slivered ginger. And voila! Your chutney pulao is ready to serve!

Read the full recipe here.

Bonus Tip:

If you want to make your chutney pulao healthier, you can add paneer and sweet corn to it as well. While you prepare to temper the chutney with butter and hing, add paneer and sweet corn to it and give it a good mix. Cover the pan with a lid and let it cook for 5-6 minutes.

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