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Recipe For Pudina Pulao Recipe
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Ingredients
- Uncooked basmati rice- 1 cup
- Fresh mint leaves- 1/2 cup pressed
- Fresh or frozen peas- 1/4 cup
- Potatoes- 2 nos.
- Onion- 1 no.
- Green chillies- 2 nos.
- Finely chopped ginger- 2 tsp
- Turmeric powder- 1/2 tsp
- Salt- 1 tsp
- Lemon- Half
- Garam masala powder- 1 tsp
To temper
- Cooking oil- 4 tsp
- Bay leaf- 2 nos.
- Cloves- 3 nos.
- Cinnamon- 2″ piece
- Cardamom- 2 nos.
Instructions
Preparation
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Wash and peel off the potatoes and onion. Chop the potatoes in to big cubes and onion to slices. Keep aside till use.
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Rinse and soak the rice in enough water for about 20 to 30 minutes.
Method
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Take the mint leaves, green chillies and ginger in a mixer. Squeeze lemon over and grind to fine puree. Include water for ease of grinding.
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Heat a pressure cooker with all the tempering ingredients. Saute for a while and then include onion slices. Saute till they turn translucent.
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Include potato cubes, peas and turmeric powder. Stir until everything mixes up. Next pour in the mint plus spices puree.
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Continue sauteing till the puree coats well on veggies. Drain water from rice and add to the sauteed veggies. Give a quick mix.
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Add 1.5 cup of water, garam masala powder, salt and close the lid. Pressure cook for 3 whistles in medium flame and switch off. Let the pressure subside, then open the lid, fluff and serve.
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Flavorful one pot meal mint pulao is ready to serve with raita. I served with carrot raita.
Notes
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Soaking rice helps in fluffy, grain separated pulao. So do not skip soaking it.
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When you grind mint leaves with lemon, it retains the green color. So I recommend it.
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You can include other veggies like carrot to make it more healthy.
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The mint flavor was just right not overpowering. So I recommend sticking to the quantity.
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