Special Chutney Pulao

This Eid Special Special Chutney pulao recipe has a unique aroma and a very different cooking approach with cutney. #HappyCookingToYou #FoodFusion

Select Language



Prepare Green Masala:

-Hara dhania (Fresh coriander) half bunch

-Podina (Mint leaves) ½ Cup

-Kari patta (Curry leaves) 8-10

-Lehsan (Garlic) cloves 6-7

-Hari mirch (Green chillies) 8-10

-Kayri (Raw mango) chopped ½ Cup

-Lemon juice 2-3 tbs

-Water ¼ Cup

-Mutton mix boti 600g

-Adrak lehsan paste (Ginger garlic paste) 1 tbs

-Namak (Salt) ½ tbs or to taste

-Water 1 & ½ litre (6 Cups)

-Ghee (Clarified butter) ½ Cup

-Pyaz (Onion) sliced 2 medium

-Laung (Cloves) 4-5

-Darchini (Cinnamon sticks) 2-3

-Sabut kali mirch (Black peppercorns) 12-15

-Badi elaichi (Black cardamom) 1

-Sabut lal mirch (Button red chillies) 7-8

-Zeera (Cumin seeds) 1 tsp

-Tez patta (Bay leaves) 2

-Tamatar (Tomatoes) sliced 2 medium

-Dahi (Yogurt) whisked ½ Cup

-Saunf (Fennel seeds) crushed 1 & ½ tsp

-Garam masala powder ½ tsp

-Sabut dhania (Coriander seeds) crushed ½ tbs

-Namak (Salt) ½ tbs or to taste

-Chawal (Rice) basmati ½ kg (soaked for 30 minutes)

-Hari mirch (Green chillies) slit 6-7

-Pyaz (Onion) fried

-Hara dhania (Fresh coriander) chopped



Prepare Green Masala:

-In a blender jug,add fresh coriander,mint leaves,curry leaves,garlic,green chillies,raw mango,lemon juice & water,blend well & set aside.

-In a pot,add mutton,ginger garlic paste,salt & water,mix well & bring it to boil,remove the scum, cover & cook on medium low flame until meat is tender (40-45 minutes).

-Take out mutton pieces from stock & reserve for later use.

-Let the mutton stock rest for 10 minutes.

-In mutton stock,add prepared green chutney & mix well then strain & set aside.

-In a pot,add clarified butter & let it melt.

-Add onion & fry until golden brown.

-Add cloves,cinnamon sticks,black peppercorns,black cardamom,button red chillies,cumin seeds,bay leaves & mix well.

-Add tomatoes,mix well & cook until tomatoes are soft (3-4 minutes).

-Add yogurt,fennel seeds,garam masala powder,coriander seeds,mix well & cook on medium flame for 2-3 minutes.

-Add boiled mutton,mix well & cook until oil separates (2-3 minutes).

-Add green stock & mix well.

-Add salt,mix well & bring it to boil.

-Add rice,mix well & cook on medium flame until water is reduced (4-5 minutes).

-Add green chillies,cover with kitchen cloth and seal with lid & steam cook on low flame for 10-12 minutes.

-Garnish with fried onion,fresh coriander & serve!



Recipe By: Kanwal Mohsin

You May Also Like