How to make Chutney Vegetable Pulao - SK Khazana -

The refreshing flavour and colour of the green chutney makes this pulao special

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice, Ghee (घी)

Cuisine : Indian

Course : Rice

Chutney Vegetable Pulao - SK Khazana

Chutney Vegetable Pulao - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1-1.30 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chutney Vegetable Pulao - SK Khazana Recipe

  • Basmati rice soaked and drained 1 1/2 cups

  • Ghee 2 teaspoons

  • Bay leaves 2

  • Cloves 3-4

  • Black peppercorns 5-6

  • Medium onions sliced 2

  • Medium carrot chopped 1

  • French beans chopped 5-6

  • Cauliflower florets 7-8

  • Green peas blanched 1/4 cup

  • Ginger-garlic paste 1/2 tablespoon

  • Raita to serve

  • Green chutney

  • Fresh coriander leaves washed and chopped 2 cups

  • Green chillies 32

  • Garlic cloves 3-4

  • Fresh coconut scraped 2 tablespoons

  • Lemon juice 1 tablespoon

  • Salt to taste


Step 1

Put coriander leaves, green chillies, garlic, scraped coconut, lemon juice and salt in a blender jar, add sufficient water and blend to a fine paste.

Step 2

Heat ghee in a deep non-stick pan, add bay leaves, cloves, black peppercorns and onions, mix and sauté till onions turn golden brown.

Step 3

Add carrot, French beans, cauliflower and green peas, mix well. Add ginger-garlic paste and sauté for a minute.

Step 4

Add the rice and sauté well. Add the chutney, salt and 3 cups water and mix well.

Step 5

Cover and cook for 12-15 minutes.

Step 7

Serve hot with raita.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.