Chutney Pulao Recipe | Easy Veg Pulao Recipe | Allergen Free Vegan Rice Dish for Food Allergies

chutney

🥗Healthier: salsa

💰Cheaper: store-bought chutney

Salsa provides similar flavor with fewer calories.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is often less expensive while still effective.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Bell peppers provide sweetness without heat.

peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Frozen peas are more affordable and convenient.

In a grinder jar, add ginger, garlic, green chilies, fresh mint, and cilantro; grind coarsely.

Add freshly grated coconut and just enough water to grind into a smooth paste.

Heat a cooker on medium heat and add some oil.

Once hot, add whole garam masala, bay leaf, cinnamon stick, star anise, black cardamom, green cardamom, and hing powder; let them sizzle for about a minute.

Add sliced onions and sauté until they turn light golden.

Add the chutney paste made earlier.

Add washed basmati rice, sprinkle in turmeric powder and salt to taste; mix well to coat the rice.

Pour in coconut milk and water; give it a quick mix.

Close the lid and cook for two to three whistles.

Once the steam settles down, open the lid and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary