Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, green chutney pulao with corn. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Green Chutney Pulao with Corn is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Green Chutney Pulao with Corn is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook green chutney pulao with corn using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Green Chutney Pulao with Corn:

1. Take 1/2 cup leftover Green Chutney
2. Get For the pulao:
3. Get 1 cup Basmati rice
4. Take 1/2 cup chopped carrots
5. Prepare 1/2 cup chopped green beans
6. Get 1/2 cup corn kernels
7. Prepare 1/4 cup chopped red onions
8. Make ready 2 cloves garlic, grated or minced
9. Get inch piece ginger, grated or minced
10. Prepare 2-3 green chillies/jalapenos
11. Get 2-3 cloves
12. Make ready 1/2 inch piece cinnamon stick
13. Prepare 1 green cardamom
14. Get to taste Salt
15. Make ready 3 tablespoons oil
16. Take 1 tablespoon ghee/clarified butter
17. Prepare 1 cube Maggi vegetable seasoning cube

Instructions to make Green Chutney Pulao with Corn:

1. Wash and drain rice and keep aside. - Heat 2 tbsp oil in a pressure cooker or pressure pan; once the oil is hot, add the whole spices; cloves, cinnamon and cardamom.
2. Saute on medium high until aromat; a few seconds. - Stir in finely chopped onions, green chillies, garlic and ginger. - Saute until the onions are soft.
3. Add the chopped vegetables and mix well.
4. Stir in washed and drained rice along with ghee and fry on medium heat until each grain of rice is coated well with oil and ghee and most of the moisture is gone.
5. Add 1 ½ to 1 ¾ cups of hot water and salt to taste; bring to boil.
6. Close the pressure pan and cook for 2 whistles or for 5 minutes after the first whistle. Remove from heat and let cool. - Once the pressure settles down, fluff up the pulao, taking care not to break the rice grains.
7. To make the chutney pulao: - Heat a large saucepan or kadai and add 1 tablespoon of oil; once the oil is hot, stir in the chutney and crumbled seasoning cube.
8. Sauté on medium heat for a few minutes until oil separates and the mixture is fragrant. - Stir in cooked and fluffed up pulao and mix well. Heat on medium high heat until the chutney is mixed well and the rice is heated through.
9. Remove from heat; squeeze half a lemon and serve hot with raita, chips, salad etc

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