Green Potato Pulao

Ingredients:

For the chutney:

• Coriander Leaves – a handful
• Mint Leaves – a hand ful
• Cumin seeds – 1/2 tsp
• Green Chillies – 10
• Lemon Juice – 2 tbs

For the Pulao

• Basmati Rice – 1 cup
• Baby Potatoes – 8 – 10
• Ghee – 2 tbs
• Water – 2 cups
• Onion – 1
• Clove – 2
• Cinnamon – a small piece
• Star Anise – 1
• Bay Leaf – 1
• Ginger Garlic Paste – 2 tbs
• Salt – to taste

Instructions:

1. In a mixer jar, take all the ingredients for the chutney and grind to a fine paste adding very little water.
2. Peel the potatoes, prick all over with a tooth pick and mix the green chutney.
3. Let it marinate for 1 hour.
4. Wash and soak basmati rice for 30 minutes.
5. Drain water and set it aside.
6. Heat ghee in a pan and add the whole spices.
7. Add onions and saute until translucent.
8. Add ginger garlic paste and fry for a few seconds.
9. Add the marinated potatoes and cook on low flame until they are half done and the water content is evaporated.
10. Now add the basmati rice, give a quick stir.
11. Add water and salt and cook until 75% done.
12. Now mix the rice for once , cover and set the flame on low.
13. Cook for 15 minutes or until all the water are absorbed.
14. Remove from flame and set aside for 10 minutes before serving.