Spring Onion Chutney Pulao

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

240 calories, 9 grams fat

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

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Ingredients

  • 2 cups - long grain or basmati rice, washed soaked in water for 30 minutes.
  • 2 tbsp - grated paneer (cottage cheese) or processed cheese
  • 1 bunch - spring onion greens with bulb, finely chopped
  • 1 tsp - ginger grated
  • 1 tsp - garlic grated
  • 1 - green chilli finely chopped
  • 1 stalk - curry leaves, destalked
  • 1 tsp - lemon juice
  • 1/2 tsp - garam masala powder
  • 1/2 cup - coconut coriander chutney
  • 1/2 cup - roasted peanuts crushed coarsely
  • 1 tsp - cumin seeds
  • 1/2 tsp - mustard seeds
  • 1/4 tsp - asafoetida powder
  • 2 tbsp - oil
  • salt

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.

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