Aloo chutney pulao. Or Spicy tangy delicious green rice with potatoes. One pot meal to serve in a jiffy.
After Gujarati cuisine now a dish from Hariyana.
Haryana is a state in Northern India.
Haryana became one of the most economically developed regions in India with its agricultural bloom. The state enjoys a blend of urban and rural population and boasts a rich culture and tradition. If we talk about Haryana’s cuisine, it evokes simplicity. Haryanvi cuisine is just like the people in Haryana – simple, grounded and inevitably linked to the land. You will not find people opting excessively for restaurant food, especially in the smaller towns, as home-made meals are most cherished, using ingredients grown mostly in their own land.
This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Hariyanvi cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is a very talented blogger Priya Satheesh. Who blog at Priya’s menu.
Priya gave me two delicious ingredients potato and coriander leaves. And I gave her moong dal and bajra. Check out her blog for the amazing recipe she shared with these ingredients.
I have made this rice according to my taste , if you want to make authentic recipe you can omit cumin powder, green cardamom and lemon juice. But these ingredients enhance the taste. I like tangy taste but if you don’t like your rice tangy use less lemon juice or skip it.
Rice – 1 cup
Potato – 8, small sized
Black Cardamom – 1
Green cardamom – 2 – 3
Cinnamon – 1 inch piece
Cloves – 3
Bay leaf – 1
Coriander or cilantro leaves – 1/2 cup
Mint leaves – 1/2 cup
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Anardana or pomegranate seeds – 1/2 teaspoon
Fennel seeds or saunf – 1/2 teaspoon
Green chilli – 3 – 4 or to taste
Lemon juice 1 – 2 teaspoon
Salt to taste
Cumin powder – 1 teaspoon
Black pepper powder – 1/2 teaspoon
Ghee/clarified butter or oil – 2 tablespoon
Water – 3 cup
1. Wash the rice and soak for 15 minutes.
2. Peel the potatoes. Wash, drain and prick allover the potatoes with a fork. Keep aside.
3. Grind coriander or cilantro leaves, mint leaves, green chilli, fennel seeds and anardana or pomegranate seeds. Make a smooth paste. Add ginger garlic paste and blend again.
4. Crush the green cardamom, cinnamon and cloves. I have used my mortar pestle to crush.
5. Marinate the potatoes with half of the ground mixture.
6. Heat oil or ghee in a pressure cooker. I have used half oil half ghee or clarified butter.
7. Add black cardamom and crushed green cardamom, cloves, cinnamon and bay leaf.
8. Then add the marinated potatoes, remaining ground mixture, salt, cumin powder and black pepper powder. Saute for 4 – 5 minutes.
9. Add the drained rice. Mix well. Saute for few seconds.
10. Add water and lemon juice. Close the lid.
11. Switch off the heat after 3 whistle.
Don’t try to open the pressure cooker immediately. Let the pressure settle down on it’s own.
12. Open the pressure cooker. Fluff the rice gently.
I have microwave the cooked rice for 3 minutes on full power before serving. But this step is optional. You can serve immediately.
Serve hot with any raita.
1. You can make it in your rice cooker with same process.
2. Add chilli according to your taste. If you like more spicy then you can add more green chilli and pepper powder.
3. If you don’t like your rice tangy use only 1 teaspoon lemon juice or skip it.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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