It has been more than 2 weeks since I posted a recipe in the blog. I did make a lot f dishes that are not yet posted in the blog. I also clicked pictures,edited and uploaded them to the blog. But somehow I was very lazy to sit and write a post. I had this Mint Pulao in the draft and made it again yesterday for lunch. When I tasted the rice, I definitely wanted to post it here. As I always make sure to document all the recipe that come out well, I decided to post right away. This is one of the flavorful rice I have tasted. All the mint lovers will definitely like this rice.
Mint Pulao or Mint Rice or Pudhina Pulao is a one pot meal which can be prepared in a jiffy. I can assure that you can surely impress your guests with this simple yet yummy rice recipe. I always struggle to decide on a rice item for the vegetarians in a party. Mint Rice goes well with the naan, gravy kind of dinner. So I will make sure this rice gets a spot in my next party menu. When you see a bunch of fresh mint leaves in the market do not forget to grab it to prepare this flavorful rice.
Preparation Time - 10 minutes
Cooking Time - 10 minutes
Serves - 2 - 4
Basmati Rice/Long Grain Rice - 1 cup
Mint Leaves - 1 cup lightly packed
Onion - 1 medium size
Ginger Garlic Paste - 1/2 tsp Coriander Leaves - 1 handful
Green Chilly - 2 no
Cashews - 5 - 6 no
Cinnamon - 2 small pieces
Cardamom - 2 no
Bay Leaf - 2 - 3 leaves
Fennel Seeds/Sombu - 1/2 tsp
Oil - 1 tsp
Ghee - 1 tsp>br/> Salt - as per taste
- Wash and grind the Mint Leaves, Coriander Leaves and Green Chilly into a smooth paste.
- Chop the onion lengthwise.
- Break the cashews into halves.
- Wash and Soak the basmati rice for about 15 minutes.
- Place all the seasoning ingredients ready before you turn on the stove.
- Heat ghee and oil in a pressure cooker.
- Add the cinnamon, cardamom, bay leaves, fennel seeds in medium flame.
- Next add the cashews and saute until golden brown.
- Add the chopped onions and saute until they turn soft. Do not allow the onions to turn brown.
- Add the ginger garlic paste and saute until raw smell is gone.
- Next add the paste made out of ground mint leaves, coriander leaves and green paste. Add required salt.
- Saute until the raw smell is gone say 3 - 4 minutes.
- Next add the soaked rice and give a gentle stir to mix the mixture with the rice. Care not to break the rice.
- Add 1 1/2 cups of water to the rice mixture and pressure for 2 whistles.
- When the pressure is released fluff the rice with a fork.
- Serve hot with raitha, chips or any spicy gravy.
- Do not allow the seasoning to be browned else the flavor will not be good.
- Adjust the green chilly according to your desired spice level.
- I served the mint rice with carrot raitha and chips. You can also serve it any spicy potato or peas gravy.