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Aloo Chutney Pulao Recipe By Zubaida Tariq

Aloo Chutney Pulao recipe by Zubaida Tariq. This delightful Main Course recipe of Aloo Chutney Pulao can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:45 - 0:20

Comments

Views

11146

Rating

Submited by

Ibtihal from Chakwal

Ingredients

Rice2 – 2 ½ cup
Baby potatoes1 kg
Green chilies8
Red chilies8
Garlic6 cloves
Chopped green coriander1 bunch
Saltto taste
Crushed black pepper1 tsp
Roasted and crushed cumin1 tsp
Oil1 cup
Butter 1 tbsp
Onion1
For stock:
Water2-3 cups
Fennel seeds1 tsp
Big cardamom1 tsp
Coriander seeds1 tbsp
Ginger1 piece
Saltto taste

Method

Boil 1 kg potatoes.
Take 1 bunch green coriander in the blender, 6 garlic cloves, 8 green chilies and 8 red chilies and grind them together.
Now take 2-3 cups of water, 1 tsp fennel seeds, 2 big cardamom, 1 tbsp coriander seeds,1 piece of ginger and some salt. Stock is ready.
Take some oil in the pan and fry 1 chopped onion till it is golden brown. Take it out on the tissue paper and spread it.
Take some chutney in the pan and sauté it. Add in the fried potatoes, 1 tsp roasted and crushed cumin and 1 tsp crushed black pepper sauté it and add in the stock.
When it comes to boil, add in 2-2 ½ cup of rice and salt. Cover the pan and cook.
When the water dries, simmer it and add in some butter.
When the rice are ready dish it out and serve.

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Reviews & Discussions

Cooking healthy and tasty dishes is no more a problem. One can easily access several recipes online on the internet. Just like that I discovered this yummy Aloo Chutney Pulao recipe that seems so easy to make.

Afdhaal, Multan
Wed 31 Aug, 2016