PUDina Chutney Pulav

   

   

‘The Sun kissed Fujihoro Casserole’on the hob looks so beautiful this evening. I am in love with these beauties. They are perfect for my everyday cooking. Be it pulav, sabzi, sambar, rasam. Cook and serve… 
Sundays, i call it a stock clearance day. So here is a Stock Clearance Pulav. Perfect for those Lazy Sundays.

  
  

Ingredients 
2 cups – Basmati rice

2 cups – Mixed vegetables (bell peppers, beans, carrot, potato, peas and whatever you have in the refrigerator) 

5 tbsp – Pudina chutney

1 no – Onion, medium sized, julienned 

1 no – Tomato, medium sized, finely chopped 

1 no – Bay leaf

1 inch – Cinnamon

2 nos – Clove

1 no – Cardamom 

Salt to taste

1 tbsp – Lemon juice 

3 tbsp – Oil

1 tbsp – Ghee

  
  

Preparation 

Wash the rice well, drain the water and set the rice aside

Chop all the vegetables in equal sizes.

  

Method 

In the casserole, heat the oil. Add bay leaf, cinnamon, clove and let it release the aroma. Add the julienned onions and sauté till they turn transparent and pink. Add chopped vegetables and sauté for 3 to 5 minutes.

  

Add pudina chutney and sauté till the water in the chutney dries up. This shouldn’t take more than a minute. Add tomatoes. Add 4 cups of water and let it boil. Add salt to taste, keeping in mindthe salt already being present in the chutney. Let the water come to a boil.

  

Once the water starts boiling add the washed rice and lemon juice and  mix well. Once the water starts to boil, reduce the flame to low, cover the casserole with lid and let the rice cook.

    

Let the rice cook for 10 minutes. Once in between give the pulav a mix. Once the rice is cooked, add a ghee and cover the lid and let it sit for couple of minutes.

  

Serve with a generous dollop of ghee or serve with curds or raita.

  

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