Recipe for making Chutney Pulao, a rice dish flavored with mint, coriander and green chilies, accented with sweet corn kernels. This is a One Pot One Shot recipe and a super easy lunch box option.
Weekend is here, and my helper bought us loads of fresh greens from the local market. I did not want to put away the fresh greens starring at me from the kitchen top and immediately decided to make this Pulao for lunch. This is a recipe I adapted from Mallika Badrinath’s rice dishes recipe book. I have tried to cut down on the multiple steps to make it a One Pot One Shot (OPOS) friendly recipe without losing out on flavors and taste – fill it, shut it, forget it …huh, don’t !
I have used Basmati rice here – soak 1 cup of rice for an hour. Even though the original recipe uses a variety of veggies, I decided to stick to only sweet corn kernels. I wanted to bring in the contrast of the sweet corn kernel bite against the sharp back drop of mint and coriander flavors. Set aside 1/2 cup of corn kernels. Chop 1 big onion into thin long slices. 1 medium tomato diced into small pieces. Next, is the chutney – for the chutney, use 1/2 (fully packed) cup each of mint and coriander leaves. Wash and clean them. First, grind 3 green chilies, 1/2 inch ginger, 3 garlic pods in a mixer jar. Add the mint and coriander leaves and grind them into a smooth paste. Set aside. I did not add any water.Cook
Take out the 2 liter pressure cooker or pan. This recipe is standardized for a 2 liter pressure cooker. Also, note we will layer the ingredients in the pressure cooker before putting it on the gas stove. Add 2 teaspoons of cooking oil to the PC base. Add 2 bay leaves, 2 cloves and 1 Kapuk bud (Marathi Moggu) to the oil. Next, layer the onions and tomatoes as shown in the pic below. This will ensure both onions and tomatoes touching the base of the cooker resulting a nice caramelized texture. Next, add the drained basmati rice and spread it out evenly. Now, on top of the rice add the prepared chutney, corn kernels, salt per your taste, 1/4 teaspoon turmeric powder and 1 teaspoon garam masala. Next, add my secret taste weapon – 1 big blob of butter. Don’t miss this step!Next add, 3/4 cup of water –Now, and only now, shut the cooker, secure the pressure cooker whistle and place it on a gas stove or induction stove. Cook on medium heat or 700w for 2 whistles. I usually set the timer for 12 minutes. Switch off the cooker after 2 whistles or 12 minutes whichever is earlier. Let the pressure settle down completely. This is how the pulao will look on opening the cooker –Tip the cooker with pulao into a big serving dish or vessel. Just fluff up the pulao with a light hand. Don’t mix it too much, this will break the basmati rice grains.
Garnish and Serve
Squeeze juice of 1/2 a lemon and garnish pulao with finely chopped raw onions. Curd or Raita goes very well with this Pulao.