How to make Ginger Imli Chutney Pulao -

Rice mixed with tangy ginger and tamarind chutney.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Ginger (अदरक), Lemon sized ball of tamarind

Cuisine : Indian

Course : Rice

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For more recipes related to Ginger Imli Chutney Pulao checkout Ginger Tomato Fried Rice, Burnt Ginger Rice, Ginger and Pepper Fried Rice. You can also find more Rice recipes like Sabz Biryani Brown Rice Lemon Rice With Vegetables Mushroom Peas Pulao - SK Khazana

Ginger Imli Chutney Pulao

Ginger Imli Chutney Pulao Recipe Card

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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 : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Ginger Imli Chutney Pulao Recipe

  • Ginger finely chopped 4 tablespoons

  • Lemon sized ball of tamarind soaked in warm water 1

  • Cooked rice 2 cups

  • Oil 5 tablespoons

  • Asafoetida 1/4 teaspoon

  • Dried red chillies broken 2

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 15-20

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Jaggery (gur) grated 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Green peas 1/2 cup

Method

Step 1

Heat 3 tbsps oil in a non-stick pan. Heat another non-stick pan.

Step 2

Add asafoetida, red chillies, mustard seeds, curry leaves and ginger to the first pan and saute till ginger is well cooked. Mash the tamarind to extract pulp.

Step 3

Add red chilli powder to the pan and mix well. Strain the tamarind pulp into the pan. Add salt and jaggery and mix till jaggery dissolves. Transfer the chutney into a bowl.

Step 4

Heat the remaining oil in the other non-stick pan, add cumin seeds and saute till it changes colour. Add green peas and toss well. Add cooked rice and toss again.

Step 5

Add 2-3 tbsps of the ginger-tamarind chutney and mix well. Serve hot.

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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 www.sanjeevkapoor.com 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.