Chutney Pulao

Grind all the ingredients under “chutney” section to form a smooth paste. Keep it aside. Wash and drain rice and keep aside.

Heat 2 tbsp oil in a pressure cooker or pressure pan; Add the whole spices - cloves, cinnamon and cardamom. Saute on medium high until aromatic

Stir in finely chopped onions, green chilies, garlic and ginger. Saute until onions are soft. Add the chopped vegetables and mix well.

Stir in rice with ghee and fry on medium heat until rice is coated well with oil and ghee and most of the moisture is gone. Add 1.5 to 1 3/4 cups of hot water and salt , bring to boil.

Close the pressure pan and cook for 2 whistles or for 5 minutes after the first whistle. Remove from heat and let cool. Once the pressure settles down, fluff up the pulao, taking care not to break the rice grains.

Heat 1 tbsp oil in a large saucepan or kadai. Add chutney and crumbled seasoning cube. Mix well

Saute on medium heat for a few minutes until oil separates and the mixture is fragrant. Stir in cooked pulao and mix well. Heat on medium high heat until the chutney is mixed well and the rice is heated through.

Remove from heat, squeeze juice of 1/2 lemon. Mix well and serve hot with raita, chips, salad etc.