Spring Onion Chutney Pulao

Recipe by
Total Time:
15-30 minutes
Rated : 4 Stars
Nutrition facts:

240 calories calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Healthy Sweet Curd Rice (Dhoyi Bhath), Best Sweet Banana Dosa, Easy Vegetable Pulao (Microwave)

Rate This Recipe


How to Make Spring Onion Chutney Pulao

  • Cook rice till each grain is separated, cooked, but firm. Drain out any excess water in a colander.
  • Transfer to a large plate, allow to cool.
  • Heat oil in a saucepan, add seeds, asafoetida, allow to splutter.
  • Add ginger, garlic, chillies; stir and add curry leaves.
  • Add in coconut chutney, stirring gently.
  • When oil starts to separate, add in spring onions.
  • Add salt, garam masala, lemon juice, mix.
  • Add mixture to cooled rice.
  • Mix well with fingers, without breaking rice grains.
  • Mix in half paneer or cheese.
  • Transfer to a casserole dish, or deep bowl.
  • Top with crushed nuts, remaining cheese.
  • Bake in preheated oven at 220 C for 8-10 minutes.
  • Serve piping hot with either raitha or curd.