Aloo Chutney Pulao Or Spicy Green Rice With Potatoes

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.
Happy cooking!!


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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Mint Rice Or Pulao 

Mint rice or pulao.

A very flavourful and spicy one pot meal. Goes well with any veg or non veg curry. Or serve it with simple onion cucumber raita or fruit raita. You can make this delicious rice for tiffin too.

Whenever we have to cook lip-smacking dish in a short notice one pot meal is the best option.

This post is going to be a part of 95th #Foodiemonday bloghop one pot meal theme.

You don’t have to spend lots of time in the kitchen. Just grind the spices and and make it in a pressure cooker for one whistle. You can add whole spices as tempering. But I have ground them to make the rice more flavourful.


Rice – 1 cup

Onion – 2 sliced

Garlic – 4 – 5 cloves

Ginger – 1 Inch piece chopped

Mint leaves – 1 cup

Coriander leaves – 1/2 cup chopped

Green chilli – 2 – 3 chopped

Green cardamom – 3 – 4

Cloves – 3

Cinnamon – 1 inch stick

Mace or javitri – 1 string

Star anise – 1/2

Tomato – 1 chopped

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Black pepper powder – 1/2 teaspoon

Oil or ghee/clarified butter – 2 – 3 tablespoon

Lemon juice – 1 tablespoon

cumin seeds – 1 teaspoon

Sugar – 1/2 teaspoon, optional

Water – 1& 1/2 cup

Fried cashew nuts – 2 tablespoon


Wash the rice well. Drain and keep aside.

Grind mint leaves, coriander leaves or cilantro, ginger, garlic, green chilli, cardamom, cinnamon, mace or javitri, star anise and tomato. Make a smooth paste.

Heat oil or ghee in a pressure cooker. Add cumin seeds and let them splutter.

You can can use cardamom, cinnamon, cloves  mace and star anise as tempering. I have ground them to make the rice more flavourful. If you want to add as tempering crush the whole spices and add with cumin seeds in hot oil or ghee. Grind only mint leaves, cilantro, green chilli  ginger, garlic and tomato.

When cumin seeds starts to crackle add sliced onion. Fry until onions becomes translucent.

Add the ground mixture, salt, black pepper powder, sugar, coriander powder and cumin powder. Adjust chillies according to your taste.

Saute until oil leaves the side.

Add the rice. Mix gently. Saute for few seconds.

Add 1 and 1/2 cup water and lemon juice.

Mix well.

Close the lid. Remove from heat after one whistle.

Don’t open the pressure cooker immediately. Let the pressure settle down on its own.
Fluff the rice gently.

Garnish with fried cashew nuts.

Serve hot with any veg or non veg curry. Or onion cucumber or fruit raita.

Tricolour Rice



Happy Republic day in advance.
We will celebrate it tomorrow 26th January . We love the combination of energizing colours of our Indian flag.

This week our #Foodiemonday #bloghop team decided to create the same spirit in our food. So theme of this week is tricolour.
And my contribution is tricolour rice.


Three colour and three different taste. My kitchen filled with lovely aroma. Three different flavour made this rice super delicious.
Enjoy this aromatic tricolour rice on this republic day.



Basmati rice  – 1 cup

Ghee or clarified butter  – 1 and 1/2 tablespoon

Cumin seeds  – 1/2  teaspoon

Cardamom  – 4 broken

Cloves  — 3

Cinnamon  – a small stick

Bay leaf  – 1

Salt to taste

Sugar to taste

For orange colour

Orange carrot  – 2 medium chopped or grated

Tomato  – 1 chopped

Salt to taste

Oil  – 1 tablespoon

Onion  – 1 chopped

Ginger paste  – 1/2 teaspoon

Garlic paste  – 1/2 teaspoon

Kashmiri red chilli powder  – 1 teaspoon

Cumin powder  – 1/2 teaspoon

Garam masala powder  – 1/4 teaspoon optional

For green colour

Coriander leaves  – 1 cup chopped

Green chilli  – 1 chopped

Capsicum  – 1/2 chopped

Salt to taste

Spring onion  – 1 chopped

Oil  – 1 tablespoon

Onion  – 1 chopped

Ginger paste  – 1/2 teaspoon

Garlic paste  – 1/2 teaspoon

Cumin powder  – 1/2 teaspoon

Garam masala powder  – 1/4 teaspoon optional

juice of 1/2 lemon



Heat ghee or clarified butter in a pressure cooker. Add cumin seeds, bay leaf, cardamom, cinnamon and cloves. Let the cumin seeds crackle. Then add rice. Stir gently.

Add salt and sugar. Mix well and add water. Close the lid. Switch off the flame after 1 whistle. Let the pressure cooker cool down.
Fluff the rice gently.

Divide the rice in 3 equal portion.
Grind carrot and tomato. You can use little water to make smooth paste.

Heat 1 tablespoon oil in a nonstick pan. Add chopped onion. Fry till its starts to change colour. Add ginger and garlic paste. Saute till the raw smell goes away.

Now add the carrot tomato paste. Saute and add salt, cumin powder, garam masala powder and kashmiri red chilli powder.
Saute till the mixture dried up completely.
Now add the rice. Mix gently and keep aside.

Grind coriander leaves, capsicum, spring onion and green chilli.

Heat 1 tablespoon oil again. Add chopped onion. Fry till its starts to change it’s colour. Add ginger and garlic paste. Saute till the raw smell goes away.

Add the coriander, capsicum, spring onion and  green chilli paste.
Mix well. Add salt cumin powder and garam masala powder.

Saute till the mixture dried up. Add lemon juice and rice. Mix gently and keep aside.

Now you have 3 coloured rice. White, orange and green.
Discard the bay leaf.

Arrange the three coloured rice on a plate. You can arrange them in your desired design. Or arrange them in a glass bowl in three layers.

Garnish with onion piece, lemon slice and coriander leaves.
Serve hot.

Note – If you don’t like coriander leaves, you can use mint leaves or green peas too. Use your favourite flavour and enjoy.

Bengali Pulao



We make different types of pulao, fried rice etc. But I love this simple flavourful pulao. My mother always made it with rich mutton curry and tomato chutney.

Try this Bengali style pulao with non veg curry or any spicy curry.



Rice – 1 glass,  I measured in a glass. 

Ghee/clarified butter – 2-3 tablespoon

Cardamom – 4 broken

Cinnamon – 1 inch piece

Cloves – 3-4

Bay leaf – 1

Cumin seed – 1 tsp

Ginger – 1 inch piece, grated

Cashew nuts and raisins – as much as you wish to add

Water – 1 and 1/2 glass

Salt and sugar to taste


Heat ghee in a pan. Add cumin seeds. Let it crackle. Add bay leaf, cardamom cinnamon and cloves.

Then add the rice. Fry for some time. Stir gently. Add cashew nuts and raisins. Add grated ginger, salt and sugar. Saute for 1 minute more.

Add water and microwave for 12 to 15 minutes. Check after 12 minutes, if its perfect then switch off the microwave. Keep the rice in microwave for  10 – 15 minutes more.

You can pressure cook it too.
Heat ghee or clarified butter in pressure cooker. After frying and mixing all the ingredients close the lid. Switch off the flame after one whistle. And its ready.

Serve hot with any spicy curry.
Or you can enjoy it with dum aalu and a sweet and sour chutney.