Mint-coriander pulao(Chutney Chawal)

I have never heard of this dish,chutney chawal for all these years.I read this recipe recently in Mallika Badrinath's cook book-100 rice varieties.The recipe sounded very interesting and easy to prepare too.I changed few ingredients and method of making.Turned out to be a fantastic lunch box dish.Just try out n you will love it.In the actual recipe,we should cook rice along with other vegetables,but here I cooked the rice first and added the rest later.The pulao was very very flavorful and stayed very fresh even in the lunch box.You can add any vegetables you like.

Mint-coriander pulao recipe
Star ingredients:Mint and coriander leaves
Time:20 minutes
Serves:3

Ingredients:
1 1/2 cup basmati rice
2 potatoes chopped
1 carrot chopped
1/2 green bell pepper chopped
1/2 bunch mint leaves
1/2 bunch coriander leaves
1 onion sliced
1 tomato chopped very fine
2 green chillies
Crushed ginger
1 teaspoon garam masala
1 teaspoon coriander powder
Salt
4 teaspoons oil
Method:
1.Soak basmati rice in water for 15 minutes,cook with 3 1/2 cups of water up to 2 whistles.Once pressure is released transfer it to a wide bowl and fluff it up with  fork.Grind mint-coriander leaves along with green chillies to a thick paste.Add water while grinding.
2.Heat a pan and add oil to it.Once hot,add the sliced onion and crushed ginger.Saute till onion turns translucent.
3.Add the chopped tomato and saute well till it turns mushy.
4.Now add the chopped vegetables,garam masala,coriander powder and salt.Saute for 5 minutes.
5.Add the ground paste and 1 cup of water.Cook till 3/4 of water is absorbed and vegetables are well cooked.
6.Now add the cooked rice and close.Let it rest for 10 minutes.Mix gently and serve hot along with raita.


Notes:
1.You can cook all the vegetables along with rice in pressure cooker,add the sauteed vegetables,rice and ground paste.Add 3 1/2 cups of water and cook up to 3 whistles.
2.There is no need to add any other spices in this recipe