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4.5 from 2 votes

Chutney Pulao ,Minty Pilaf

Chutney pulao -A very flavourful and delicious rice pilaf made with mint and coriander paste

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Tiffin recipes
Cuisine: North Indian Cuisine
Keyword: chutney pulao, pulao, rice
Servings: 3 people
Author: Anjana Chaturvedi


  • 1 cup Rice/chawal
  • 1 cup Chopped capsicum
  • 1 cup Boiled or frozen peas
  • 1/4 tsp Turmeric Powder / Haldi Powder
  • 1/4 tsp Garam Masala Powder
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 5 tbsp Cooking Oil
  • 2 tbsp Clarified Butter / Desi Ghee optional
  • 1 tsp Salt-1 tsp

to Make the paste-

  • 1 cup Fresh Coriander / Cilantro / Hara Dhaniya
  • 1/2 cup Fresh Mint / Hara Pudina
  • 1.5 medium Tomatoes / Tamatar
  • 4 Green Chillies / Hari Mirch chopped
  • 2 tsp lemon juice


  • Soak rice in water for 15 minutes, boil enough water in a pan with 1 t.s salt and add the soaked rice and boil till 90% done.
  • Drain and keep aside.(you can also use left over rice for making this)
  • Take all the ingredients of paste into a mixer jar and make a fine thick paste,without adding water.
  • Heat oil in a pan ,add cumin seeds.when become golden ,add chopped capsicum and saute till slightly cooked but crisp.
  • Now add boiled peas and stir fry for few seconds and then take out in a bowl and keep aside.
  • In the pan add 2 tbsp oil and add the green paste,salt,turmeric and garam masala and keep stirring till nice aroma start coming (approx 1 minute)
  • Add 4 tbls of water and mix well and then add the capsicum , peas and the boiled rice in the pan.
  • Stir and gently saute to mix every thing for a minute
  • You can add 2 tbs of pure ghee at this stage to get a nice aroma and taste
  • Serve hot with a bowl of yogurt or raita


serving suggestions- serve with raita, plain yoghurt,Gujrati kadi or tomato chutney