Chutney Rice
Elevate your mealtime with the vibrant flavors of Chutney Rice, a fragrant and satisfying dish brimming with fresh herbs and zesty spices. Perfectly cooked basmati rice is infused with a refreshing green chutney made from coriander, mint, green chilies, ginger, garlic, and tangy yogurt, delivering a burst of bold, aromatic flavor in every bite. Toasted cumin seeds and optional golden cashews add delightful crunch and earthy undertones, while a splash of lemon juice balances the dish with a bright finish. Quick to prepare in just 30 minutes, this versatile recipe is ideal as a standalone meal or a flavorful side dish to complement curries and raitas. Whether you're cooking for a cozy dinner or entertaining guests, Chutney Rice is sure to impress with its vibrant colors and irresistible taste. Perfect for those seeking an easy, flavorful, and vegetarian recipe option!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 cup Fresh coriander leaves
- 0.5 cup Fresh mint leaves
- 2 Green chilies
- 1 inch Ginger
- 2 Garlic cloves
- 2 tablespoons Yogurt
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 10 Cashews (optional)
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Cover and simmer on low heat for about 12-15 minutes or until the rice is cooked and fluffy. Let it cool slightly and fluff with a fork.
Prepare the green chutney by blending coriander leaves, mint leaves, green chilies, ginger, garlic, yogurt, and lemon juice in a blender. Blend until smooth. Add salt to taste.
Heat oil in a large pan over medium heat. Add cumin seeds and sauté until they start to sizzle.
Optionally, add cashews and toast them in the oil until golden brown. This adds a nice crunch to the dish.
Reduce the heat to low and gently mix the prepared green chutney into the oil, stirring continuously for 1-2 minutes to release the flavors.
Add the cooked rice to the pan and gently mix until the rice is evenly coated with the chutney. Ensure not to break the rice grains while mixing.
Adjust salt if needed and remove from heat.
Serve hot as a standalone dish or pair it with a curry or raita for a complete meal.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.0 g | 196% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2577 mg | 112% | |
| Total Carbohydrate | 183.8 g | 67% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 36.1 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 805 mg | 62% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 4539 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
