Hari Chutney for Pulao | Veg Pulao | टेस्टी पुलाओ रेसिपी | Kunal Kapur Rice Recipes | Lunch Dinner

Chef Kunal Kapur Rice & Biryani 40 Mins 4 Servings 81.6K views Oct 26, 2022

Spicy Chutney tossed into a Jeera Pulao | How To Make Chutney Pulao (Indian Spiced Rice) - Kunal Kapur's Recipes | How To Make Chutney Pulao (Delicious, Authentic Indian Rice Pilaf) Chandu ke chacha ne chandu ki chachi ko toh chutney chatai par kabhi chutney ka istemal karke pulao banaya hoga? I don't think so! Don't get surprised kyuki aaj ki recipe aesi hi ekk delicious aur hatke dish hai jo aap sabko bahut pasand aane wali hai. Hari Chutney pulao, is a recipe from my heart to you all. Dekhiye aur bataiye kaisi lagi. CHUTNEY PULAO

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Pulao Rice

Oil (तेल) – 4 tbsp
Black cardamom (काली ईलाइची) – 2nos
Cumin (जीरा) – 1½ tsp
Garlic, chopped (लहसुन) – 2tsp
Bayleaf (तेज पत्ता) – 1no
Onion chopped (प्याज़) – ½ cup
Kasoori methi (कसूरी मेथी) – 1 tbsp
Salt (नमक) – to taste
Water (पानी) – 1½ cups
Basmati rice (बासमती चावल) – 1 cup

For Chutney

Coriander leaves (धनिया) – 2 cups
Mint leaves (पुदीना) – ½ cup
Green Chilli (हरी मिर्च) – 2 nos
Ginger, roughly chopped (अदरक) – 2 tbsp
Salt (नमक) – to taste
Black salt (कला नमक) – 1 tsp
Lemon juice (नींबू रस) – 4 tbsp
Tomato (टमाटर) – ½ no
Onion (प्याज़) – ½ no
Roasted Cumin (भुना जीरा) – 2 tsp
Garlic cloves (लहसुन) – 5-6no
Crushed ice (कुट्टी बर्फ़) – 5 cubes
Iced water (ठंडा पानी) – a dash

For Tempering

Butter (मखन) – 2 tbsp
Heeng (हींग) – ½ tsp

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak long-grain aged Basmati rice for at least 30 minutes in cold water before parboiling. Parboil the rice to exactly 70-80% doneness (grain should break when pressed with slight resistance) before layering for the final 'Dum' steaming.

Recipe FAQs & Expert Advice

How long can I store leftover Hari Chutney for Pulao?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.