This crunchy mint and coriander chutney is like an Indian version of Italian pesto and is one of my favourite accompaniments with biryanis like Durban Chicken Briyani or Fish Briyani ..so I think it will be delicious with Yakhni Pulao too.
The addition of crunchy peanut butter to the fresh mint and coriander creates great texture, like pine nuts do in Italian pesto. The spicy, crunchy chutney will go well with the silkiness of the Yakhni Pulao.
I’m making a Yakhni Pulao tonight which is a traditional Kashmiri and Pakistani rice dish in which the spiced meat stock used to flavour the rice is the star of the show. (Yakhni means soup or broth)
Here are some recipes I found from Tea for Turmeric and Archana’ s Kitchen which I am using as the basis for my version, the recipe for which I will share through the week.
Yakhni Pulao is known for unique flavours created by simmering the chicken or meat in a stock of whole spices such as green and black cardamom, cumin seeds, black peppercorns, cloves and star anise. The finished dish is enhanced by spicy sides, pickles and salads.
As well as the Indian Spicy Mint and Coriander Chutney, I will be making an Indian Carrot Salad and a Cucumber Kachumber salad. Recipes to come too!
In the meantime, here’s my original recipe for Indian Spicy mint and coriander chutney: