Chutney Pulao, a delectable dish originating from Indian cuisine, combines the aromatic flavors of basmati rice with a tangy and spicy chutney. This mouthwatering recipe offers a delightful twist to traditional pulao, making it a favorite among food enthusiasts seeking a burst of flavor in every bite.

Ingredients:

1 cup basmati rice
2 cups water
1 tablespoon oil
1 teaspoon cumin seeds
1 onion, finely chopped
1 green chili, finely chopped
1/4 cup mixed vegetables (carrots, peas, bell peppers, etc.)
Salt to taste
1/4 cup fresh coriander leaves, chopped
2 tablespoons chutney 

Instructions:

Preparation of Basmati Rice:
Rinse the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for about 20-30 minutes. 

Cooking the Rice:
In a deep pan or pot, heat oil over medium heat. Add cumin seeds and let them splutter. Sauté chopped onions and green chilies until they turn translucent. Stir in the mixed vegetables and cook for a few minutes until they are slightly tender. Add the soaked and drained basmati rice to the pan, and gently sauté for a couple of minutes, ensuring each grain is coated with oil. Pour in water and season with salt according to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pan with a lid, and let the rice simmer for about 15-20 minutes or until it is cooked and all the water is absorbed. Once cooked, fluff the rice gently with a fork and set it aside.

Assembling the Chutney Pulao:
In a separate bowl, mix the chutney of your choice with freshly chopped coriander leaves. Add the prepared rice to the bowl with the chutney mixture. Gently toss the rice until it is evenly coated with the chutney, ensuring all grains are well incorporated with the flavors.

Serving:
Chutney Pulao is ready to be served hot. Garnish with additional fresh coriander leaves if desired. Serve alongside yogurt raita or a side salad for a complete meal.