Chutney Pulao Rice

Ingredients:

• 1 cup basmati rice
• 2 cups mixed vegetables (carrots, peas, corn)
• 1/2 cup fresh coriander-mint chutney
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin seeds
• 2 tablespoons cooking oil
• Salt to taste

Cooking Steps:

Step 1: Rinse and Soak Rice Thoroughly rinse basmati rice and soak it in water for 30 minutes. Drain the water and set aside.

Step 2: Sauté Aromatics In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and minced garlic. Sauté until the onions turn golden brown.

Step 3: Add Vegetables Add mixed vegetables to the pan and cook until they are tender yet crisp.

Step 4: Mix in Chutney Stir in the fresh coriander-mint chutney, ensuring the vegetables are well-coated. Cook for an additional 2 minutes to meld the flavors.

Step 5: Cook the Rice Add the soaked and drained rice to the pan. Mix gently to combine with the chutney and vegetables. Season with salt.

Step 6: Steam the Pulao Transfer the rice mixture to a rice cooker or a pot with a tight-fitting lid. Cook until the rice is fluffy and fully cooked.

Step 7: Serve Fluff the Chutney Pulao Rice with a fork, ensuring the grains are separate. Serve hot, garnished with fresh coriander leaves. Enjoy this flavorful and aromatic pulao as a standalone dish or paired with your favorite curry.

Savor the fusion of chutney and rice in every delicious bite of this Chutney Pulao Rice!