- Advertisement -
Recipe For Pudina Pulao Recipe
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
- 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
- Cooking oil- 4 tsp
- Bay leaf- 2 nos.
- Cloves- 3 nos.
- Cinnamon- 2″ piece
- Cardamom- 2 nos.
Wash and peel off the potatoes and onion. Chop the potatoes in to big cubes and onion to slices. Keep aside till use.
Rinse and soak the rice in enough water for about 20 to 30 minutes.
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.
Heat a pressure cooker with all the tempering ingredients. Saute for a while and then include onion slices. Saute till they turn translucent.
Include potato cubes, peas and turmeric powder. Stir until everything mixes up. Next pour in the mint plus spices puree.
Continue sauteing till the puree coats well on veggies. Drain water from rice and add to the sauteed veggies. Give a quick mix.
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.
Flavorful one pot meal mint pulao is ready to serve with raita. I served with carrot raita.
Soaking rice helps in fluffy, grain separated pulao. So do not skip soaking it.
When you grind mint leaves with lemon, it retains the green color. So I recommend it.
You can include other veggies like carrot to make it more healthy.
The mint flavor was just right not overpowering. So I recommend sticking to the quantity.