Mint Pulao
You'll love this bright, flavour-packed Mint Rice made with onions, ginger and garlic, Indian spices and fresh herbs! This South Indian-inspired Mint Pulao pairs beautifully with any raita.
Servings: 6
Calories: 335kcal
Ingredients
- 2 cups rice
- 1 bay leaf
- 1- inch cinnamon stick
- 4 cardamoms
- 4 cloves
- 1- star anise
- 1 tsp shah jeera
- 1 sprig curry leaves optional
- 1 tsp ginger garlic
- 2 medium onions
- 3 chillies
- 2 tsp salt
- ½ tsp turmeric powder
- 3 tbsp. oil
- 3 ½ cups water
Grind to paste:
- 1 cup mint leaves
- 1 cup coriander leaves
- 1 tsp lemon juice
- ½ cup coconut
- ½ cup water
Instructions
- Take mint leaves, coriander leaves, grated coconut, lemon juice and ½ cup water in a mixie jar. Grind to a smooth paste and keep aside.
- Wash the rice well. Soak for 10 minutes. Drain and keep aside.
- Heat oil in a pressure cooker.
- Sizzle bay leaf, cinnamon, cardamoms, cloves, star anise and shah jeera. Saute
- Then add the onions, curry leaves and green chillies and sauté to a light brown.
- Now add the ginger-garlic paste and sauté for 1-2 minutes.
- Next tip in the ground paste and sauté for 1-2 minutes.
- Then add the washed rice and gently mix with the rest of the ingredients.
- Sprinkle salt and turmeric powder.
- Pour in the required water, mix well and close the lid.
- Pressure cook on high for two whistles. Turn off the heat.
- After the pressure releases, open the lid and fluff the rice with fork.
- Transfer the mint pulao into a serving dish.
- Serve Pudina Pulao with any yogurt based raita.