RCI-SC.007.0136.001
Green Chutney with Biriyani
Green Chutney with Biriyani from the Recidemia collection
Prep30 min
Cook5 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- a handful podina1 unit
- a handful coriander leaves1 unit
- a handful curry leaves1 unit
- green chilli as required1 unit
- 1 cup
- a pinch zeera powder1 unit
- a pinch ajwan powder1 unit
- a pinch pepper powder1 unit
- 1 unit
- a spoonful fresh cream1 unit
- a spoonful thick curd1 unit
Method
1
Wash the podina (mint), coriander leaves, curry leaves, and green chilli thoroughly under running water and pat dry with a clean cloth.
2
Peel the cucumber and discard the skin, then chop the peeled cucumber into small pieces.
3
Roughly chop the green chilli, removing seeds if a milder chutney is preferred, and set aside.
4
In a grinding stone or food processor, combine the podina, coriander leaves, curry leaves, chopped green chilli, and cucumber pieces.
5
Grind the mixture to a smooth paste, adding a splash of water if needed to aid the grinding process.
6
Transfer the ground paste to a mixing bowl and stir in the zeera powder, ajwan powder, and pepper powder until evenly distributed.
7
Add the fresh cream and thick curd to the mixture, stirring gently until well combined and the chutney reaches a smooth, creamy consistency.
8
Season with salt to taste, adjusting the seasoning as needed to balance the spices and flavors.
9
Serve the green chutney chilled or at room temperature alongside biryani, using it as a cooling and tangy accompaniment to the rice dish.
5 minutes