| | > Haryali Fried Rice with Corn

Haryali Fried Rice with Corn

JUMP TO RECIPE

With a name like “The Chutney Life” it should be of no surprise to you that I love all things green, all things chutney and all things cilantro! This rice is one of my favorite dishes to make when I need to meal prep, or add a delicious side to a main course. I eat this for lunch often, it works great as a side to Mexican dishes, curries, chicken – whatever! I also have this thing to pair all green things with corn. Spinach and Corn honestly go really really well together and the corn adds a nice sweetness and crunch to the rice too!

What does Haryali mean?

Haryali translates to “green” and you’ll see recipes for Haryali Chicken, Haryali Paneer etc and most of these use a combination of cilantro, spinach, mint or other green herbs. The flavors really work together well and are vibrant and delicious! C

Cooked or Uncooked rice?

Because this is a “fried rice” recipe it uses leftover cooked rice. I’m using basmati rice but it would work well with any sort of rice you have.

What kind of blender should I use for the chutney cilantro mixture?

Anything that blends wet ingredients into a smooth paste/sauce will be fine. I use the small cup attachment on my Vitamix blender .

Haryali Fried Rice with Corn

Haryali Fried Rice with Corn

PRINT RECIPE PIN RECIPE
SERVES: 4 servings
PREP TIME: 20 mins
COOK TIME: 15 mins
TIME: 35 mins
The Chutney Life

Ingredients


  • 3 cups cooked basmati rice

  • 1/2 green bell pepper sliced into small short strips

  • 1 serrano or jalapeno pepper, diced small

  • 1 tsp cumin seeds

  • 1/4 tsp turmeric powder

  • 1/2 tsp garam masala

  • 1/4 tsp chaat masala

  • 1/4 cup scallions chopped

  • 1 white or yellow onion, diced small

  • 1/2 cup frozen corn, rinsed and drained

  • 2-3 tbsp oil


Chutney:



  • Blend the following until smooth. Add water in 1-2 tbsp enough to get the blender going.

  • 2 cups spinach loosely packed

  • 1 cup cilantro, chopped

  • 1 small jalapeno, cut into chunks

  • 3 large cloves of garlic

  • pinch of salt

Directions

  1. Heat a large skillet over medium high heat and add enough oil to coat the bottom of the pan.
  2. Once the oil is hot, add the cumin seeds and let them splutter for a few seconds. Add the serrano/jalapeno and continue to cook. Add the scallions and and cook for an additional 1-2 minutes.
  3. Add the diced onion, and cook until they are softened (about 4-5 minutes). Add the bell peppers and continue to cook until they are soft but still crisp.
  4. Reduce the heat to medium and add corn , dry spices, few spoons of chutney and stir well.
  5. Add the rice and stir well. Add more chutney if necessary. You want the rice to be coated well with the chutney but do not add too much that the rice becomes too wet and liquidy. If it looks too wet, continue to simmer the rice so the liquid evaporates.
  6. Adjust salt to taste, top with more cilantro as a garnish and enjoy hot!
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

More About Me

DON’T MISS A THING

Sign up for The Chutney Life mailing list for behind the scenes access!

LEAVE A COMMENT

Let me know what you think of this recipe!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Still Hungry?

Lunch

|

Noodles & Rice

|

Pasta

Harissa & Feta Pasta with Roasted Eggplant

Chicken & Seafood

|

Dinner

|

Indian Fusion

|

Salads & Burgers

|

Sandwiches

Spicy Chicken Meatball Subs

Dinner

Dinnertime Made Easy with Taco Night from ALDI!

Dinner

Paneer Masala