Chutney Pulao
Ingredients
For Masala Powder:
- 3 black cardamoms
- 1 star anise
- 3 cinnamon sticks
- 7 green cardamoms
- 1/2 tsp cloves
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 1/2 tbsp fennel seeds
- 2 tbsp coriander seeds
For Green Chutney:
- 1 cup coriander leaves
- 1/2 cup mint leaves
- 1 1/2 tbsp desiccated coconut
- 10 spicy green chilies (adjust to taste)
- 12 garlic cloves
- 3 tbsp lemon juice
- 1/3 cup water
Other Ingredients:
- 1 cup oil
- 3 bay leaves
- 2 medium onions, finely sliced
- 2 tbsp ginger & garlic paste
- 1 kg chicken, cut into pieces
- 1/2 tsp turmeric powder
- 1 tsp salt (plus more to taste)
- 1 tsp garam masala powder
- 1 can chickpeas (400g)
- 1 kg rice, washed
- 2 tbsp salt
- 5 green chilies, halved
Instructions
-
1. Grind all the ingredients listed under masala powder into a fine powder using a blender.
2. Blend coriander leaves, mint leaves, desiccated coconut, green chilies, garlic cloves, lemon juice, and water to make a smooth paste for the green chutney.
3. Heat oil in a large pot, add bay leaves and sliced onions. Fry until golden brown on high flame.
4. Add ginger & garlic paste and fry for 3 to 4 minutes.
5. Add chicken, turmeric powder, salt, and garam masala powder. Fry until the chicken changes color on high flame.
6. Mix in chickpeas, masala powder, and green chutney. Cook for 2 to 3 minutes on high flame.
7. Add 1 cup of water, cover, and cook until the chicken is tender.
8. Add washed rice, salt, and enough water to cover the rice by 1 1/2 inches (or use 2 cups of water for each cup of rice).
9. Cover and cook on high flame until the water dries.
10. Garnish with halved green chilies. Cover the lid with a tea towel and simmer for 15 to 20 minutes on low flame.
11. Serve hot with yogurt and salad.
Enjoy this aromatic and delicious Chutney Pulao with your loved ones during Iftar or any special occasion!
