Easy Pudhina Pulao | Mint Pulao Recipe with easy step by step instructions and a video for your easy understanding.

How to make Pudhina Pulao Recipe

Here the pudhina is ground and cooked with rice either with water or with coconut milk with the Indian spices. This is a mild spicy pulao but you can alter it as per your spice level by adding more chillies.

Also in this Pudhina Pulao | Mint pulao I have added some green peas and potato, which increases the taste, but your can also add your own favorite veggies to this like beans, cauliflower, carrot etc and make even more healthier pulao recipe.

And here I have not used pressure cooker and used the Kadai method to cook the pulao. So it uses little bit more water than usual. I have also posted different pudhina pulao using pressure cooker – pressure cooker Pudhina pulao method which is done totally in different style.

You can check my other pulao recipes below

• Vegetable Pulao
• Potato Pulao
• Channa Pulao
• Bitter gourd Pulao
• Sweet Corn Pulao

You can also check the full collections below like

• Collection of Pulao Recipes
• Collection of Rice Recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (Quick Videos) and for recipes in Tamil – Just Samayal (Detailed Videos).

Recipe to make the Pulao

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Pudhina Pulao | Mint Pulao

Pudhina Pulao | Mint Pulao is a very aromatic and tasty pulao recipe, which when prepared, your whole house is filled with nice aroma of pudhina or the mint leaves. Here the pudhina is ground and cooked with rice either with water or with coconut milk with the Indian spices. This is a milk spicy pulao but you can alter it as per your spice level by adding more chillies.

Course Main Course

Cuisine Indian

Keyword Mint Pulao, Pudhina Pulao, Pulao Recipes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

soaking time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

To grind

• Mint leaves / pudhina – 1 bunch 1.5 cup
• green chilli – 2
• ginger – 2 inch
• garlic – 4 cloves
• coconut – 3 tbsp
• lemon juice – from 1/2 lemon

Spices

• Star anise – 1
• cardamom – 1
• cloves – 4 to 5
• cinnamon stick – little or 4 to 5, 2 inch length
• bay leaf – 2
• fennel seeds – 1 tsp

Other ingredients

• Rice – 1.5 cups
• Oil – 2 tbsp
• ghee – 2 tbsp
• Onion – 2 big
• potatoes – 1 big
• green peas – 1/4 cup
• salt – as per taste
• garam masala – 1 tsp
• turmeric – 1/4 tsp
• water – 2.5 to 3 cup
• optional ingredients
• cashews – few
• ghee – 2 tsp
• * you can also add veggies like carrot, beans, cauliflower etc

Instructions

• soak basmati rice for about 20 min. Filter water and keep ready. Also cube the potatoes and keep it ready as well.

Prepare mint paste

• Add the fresh mint leaves, green chilli, garlic, coconut, ginger and squeeze lemon juice in the mixie jar.
• Add little water and grind to a fine paste. Keep it aside.

Prepare the pulao

• In a big wok, add ghee and oil and when hot, add the spices mentioned.
• Fry them for a min.
• To this add the onion and saute for a while.

Cooking the veggies

• Add the potatoes and saute them for while. If you are using fresh green peas, add now and saute it along with the potatoes.
• Since I have used the frozen green peas, i have added it bit later of about 5 min, after adding the potatoes.
• Now Add the green peas, and also add the salt, garam masala and turmeric.
• Saute the veggies nicely. If you want you can add your other favorite veggies, like carrot, cauliflower, beans etc and make it more healthy. But I have restricted to only these potatoes and green peas.
• Include the ground mint paste now and mix for about 2 to 3 min.
• Once the veggies are well sauted, then add the 2.5 to 3 cups of water. If you are using pressure cooker, then add for 1 cup rice, 1.5 cups of water (1: 1.5 ratio). But, as I am using kadai or wok for making this pulao, I have added extra water.
• Now close the lid and cook for about 10 to 12 min. If using pressure cooker, then cook for 2 whistles or as per your cooker instructions.
• After about 10 minutes, check if the rice is cooked well, give a stir and close again. Now keep the flame in low.

Fry the cashews

• Meanwhile, in another pan, add 2 tsp of ghee and add the cashews.
• fry the cashews till light brown colour. Remove them and keep ready.
• Add the cashews with ghee to the pulao now and mix gently without breaking the rice.
• Serve the hot hot pudhina pulao with vegetable raita.

Video

Notes

Chcck the Below Notes

Ingredients

To grind

• Mint leaves / pudhina – 1 bunch ( 1.5 cup)
• green chilli – 2
• ginger – 2 inch
• garlic – 4 cloves
• coconut – 3 tbsp
• lemon juice – from 1/2 lemon

Spices

• Star anise – 1
• cardamom – 1
• cloves – 4 to 5
• cinnamon stick – little ( or 4 to 5, 2 inch length)
• bay leaf – 2
• fennel seeds – 1 tsp

Other ingredients

• Rice – 1.5 cups
• Oil – 2 tbsp
• ghee – 2 tbsp
• Onion – 2 big
• potatoes – 1 big
• green peas – 1/4 cup
• salt – as per taste
• garam masala – 1 tsp
• turmeric – 1/4 tsp
• water – 2.5 to 3 cup

optional ingredients

• cashews – few
• ghee – 2 tsp

*(you can also add veggies like carrot, beans, cauliflower etc)

Step by step instructions to make the Pudhina Pulao | Mint Pulao

soak basmati rice for about 20 min. Filter water and keep ready. Also cube the potatoes and keep it ready as well.

Prepare mint paste

Add the fresh mint leaves,

green chilli, garlic, coconut, ginger

and squeeze lemon juice in the mixie jar.

Add little water and grind to a fine paste. Keep it aside.

Prepare the pulao

In a big wok, add ghee and oil

and when hot, add the spices mentioned.

Fry them for a min.

To this add the onion and saute for a while.

Cooking the veggies

Add the potatoes and saute them for while. If you are using fresh green peas, add now and saute it along with the potatoes. Since I have used the frozen green peas, i have added it bit later of about 5 min, after adding the potatoes.

Now Add the green peas, and also add the salt,

garam masala and turmeric.

Saute the veggies nicely. If you want you can add your other favorite veggies, like carrot, cauliflower, beans etc and make it more healthy. But I have restricted to only these potatoes and green peas.

Include the ground mint paste now and mix for about 2 to 3 min.

Once the veggies are well sauted and raw smell of mint goes off, then add the 2.5 to 3 cups of water. Adjust the salt now and allow to boil for about 2 to 3 min If you are using pressure cooker, then add for 1 cup rice, 1.5 cups of water (1: 1.5 ratio). But, as I am using kadai or wok for making this pulao, I have added extra water.

Now add the soaked rice slowly.

Close the lid and cook for about 10 to 12 min. If using pressure cooker, then cook for 2 whistles or as per your cooker instructions.

After about 10 minutes, check if the rice is cooked well, give a stir and close again. Now keep the flame in low.

Fry the cashews

Meanwhile, in another pan, add 2 tsp of ghee and add the cashews.

fry the cashews till light brown colour. Remove them and keep ready.

Add the cashews with ghee to the pulao now

and mix gently without breaking the rice.

Serve the hot hot pudhina pulao with vegetable raita.

Taste yummy and flavorful pudhina pulao | Mint Pulao is ready.

Notes

• you can replace 1 cup water with thin coconut milk for a rich taste
• adding cashews is purely optional
• adjust the chilli and garam masala, as per your family spice level

The post Pudhina Pulao | Mint Pulao | Pulao recipes appeared first on Learning-to-cook.

Paneer pulao recipe with easy step by step instructions for your easy understanding and learning.

How to make Paneer Pulao

Though I am a Paneer lover, I have not posted much paneer recipes. This Pulao, I did long before and was in my draft. Paneer without any veggie also tastes great either in pulao or in any gravy when added. This is one such easy one pot meal, which can be prepared in a jiffy, if the paneer is readily available and tastes great.  

 

You can try different paneer recipes here and have given some pulao recipes to try from my blog. 

 

• Peas Pulao
• Mushroom Pulao
• Spicy tomato pulao
• Sweet corn pulao
• Babycorn Pulao 
• Capsicum Pulao
• Potato Pulao

 

 

Step by step instructions of pulao

Ingredients
Basmathi rice – 2 cups
Paneer cubes – 1 cup
Green Peas – 1/4 cup (optional)
Onion – 1 (chopped nicely)
Ginger Garlic Paste – 1 tsp
Green Chillies – 2 (slit into half – lengthwise)
Cumin seeds – 1/5 tsp
Cloves – 4
Cinnamon stick – 1
Cardomom – 1
Bay leaf – 1
Mint leaves – 1/4 cup (optional)
Coriander leaves – 1/4 cup (optional)
Water – 3 cups
Oil – 2 tbsp
Ghee – 1 tbsp
Cashews – few (optional)
Coriander leaves for garnishing

 

Method
1. Wash and Soak rice for 20 mts. While the rice is soaking, you can start preparing the following. In a Pressure cooker, add oil and fry all the spices mentioned above.

2. Add the onion and ginger garlic paste and fry till golden brown. Add in the green chillies too. Add coriander leaves and salt and saute well. (At this stage you can add the mint leaves too).

 

 

6. Garnish with coriander leaves and serve the hot Paneer Pulao with Soya chunks masala.

 

 

Tasty and Easy Paneer Pulao is ready… 

 

Recipe to make Paneer Pulao

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Paneer Pulao | Easy Pulao Recipes

Paneer without any veggie also tastes great either in pulao or in any gravy when added. This is one such easy one pot meal, which can be prepared in a jiffy, if the paneer is readily available and tastes great.

Course Main Course

Cuisine Indian

Keyword paneer pulao

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

soaking time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

• Basmathi rice – 2 cups
• Paneer cubes – 1 cup
• Green Peas – 1/4 cup optional
• Onion – 1 chopped nicely
• Ginger Garlic Paste – 1 tsp
• Green Chillies – 2 slit into half – lengthwise
• Cumin seeds – 1/5 tsp
• Cloves – 4
• Cinnamon stick – 1
• Cardomom – 1
• Bay leaf – 1
• Mint leaves – 1/4 cup optional
• Coriander leaves – 1/4 cup optional
• Water – 3 cups
• Oil – 2 tbsp
• Ghee – 1 tbsp
• Cashews – few optional
• Coriander leaves for garnishing

Instructions

• Wash and Soak rice for 20 mts. While the rice is soaking, you can start preparing the following. In a Pressure cooker, add oil and fry all the spices mentioned above.
• Add the onion and ginger garlic paste and fry till golden brown. Add in the green chillies too. Add coriander leaves and salt and saute well. (At this stage you can add the mint leaves too).
• Add in the peas and fry for a min. Add the paneer cubes now and fry for a min again. (if you want, you can fry the paneer cubes separately in ghee and add now).
• Add the water and when it starts boiling, add the soaked rice.
• Close the lid and simmer for 10 mts. (cook in low flame) After 10 min, switch off the stove and when the pressure goes off, remove the weight and mix the pulao gently taking care not to break the rice. Add the ghee at this stage and close the cooker lid for 3 min.
• Garnish with coriander leaves and serve the hot Paneer Pulao with Soya chunks masala.

Notes

Soaking Basmati Rice for 20 minutes, gives a nice lengthy rice.

*Post first published on March 2nd 2015. Updated with recipe.

The post Paneer Pulao | Easy Pulao Recipes appeared first on Learning-to-cook.

Baby corn Biryani Recipe – This biryani has become one of my favorite in recent days. If I didn’t prepare any non veg biryani, then I choose to prepare this biryani. The crunchiness of the babycorn makes the recipe more yummier. Everyone in my family loved this and my lo’s were asking for the babycorn more than the rice .

 

I have baby corn Pulao posted already in the blog which I can say is a simpler version of this Babycorn Biryani. Though it is not prepared in the traditional way of preparing Biryani, it still tastes great.

You can check other pulao and rice recipes here. Some I have given below.

Peas Pulao

Channa Pulao

Crumbled Paneer Pulao

Vegetable Pulao

Vegetarian chicken Biryani

Baby corn Biryani

Preparation time: 15 min | Cook Time: 30 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: Indian

 

Ingredients 

Spices to add

• Cloves – 6 to 7
• Cardamom – 1
• Cinnamon stick – 3 inch crushed to pieces
• Star anise – 3 to 4
• Bay leaf – 1
• Fennel seeds – 1/2 tsp
• Mace – 1 (optional)

Other ingredients 

• Basmati Rice – 2 cups
• Onion – 1 big
• Green chilli – 2 slit lengthwise
• Coriander leaves – 1/4 cup
• Mint leaves – 1/4 cup
• Baby corn – 200 gms
• Biryani masala – 3 tbsp
• Chilli powder – 1 tsp (optional)
• Turmeric powder – 1/4 tsp
• Thick Coconut milk – 1 cup
• Water – 2 cups
• Ghee – 3 tbsp
• Salt – as per taste

Method to prepare Baby corn Biryani

1. Soak the rice for 20 to 30 minutes. Strain and keep aside. Heat the pressure cooker or a big vessel. Add 2 tbsp ghee or oil. When it is hot add the spices mentioned in Spices to add. When they start spluttering add the onion, green chilli and salt.

 

2. Add the ginger garlic paste and sauté them till the raw smell goes off. Add the chopped coriander and mint leaves. Sauté then till nice aroma comes.

 

3. Now add in the babycorn and little turmeric and sauté for 5 min in medium flame. Add the biryani masala and mix them. Sprinkle little water now.

 

4. When the babycorn is well coated with the masala, add the coconut milk and water.

 

5. When it starts boiling, immediately add the rice. Give a stir and close the pressure cooker. Let it cook in slow flame to 10 to 12 minutes and switch off the stove.

 

6. When the pressure completely goes off open the lid and add the remaining ghee. Give a stir slowly without breaking the rice and close the lid again for another 5 minutes.

7. Now open and serve the hot hot babycorn biryani with Aloo Raita .

Notes:

1. The timing for the pressure cooker depends on the cooker make. Check for the manual if in doubt. Normally 10 to 12 minutes should work out good.

2. I didn’t add any Chilli powder and garam masala in this as my kids feel it will be spicy and also the biryani masala which I use gives correct spiciness to the biryani. If you don’t have biryani masala, then replace them with Chilli powder and garam masala and adjust accordingly to your taste buds.

Printable Recipe of Baby Corn Biryani

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Baby corn Biryani Recipe

This biryani has become one of my favorite in recent days. If I didn't prepare any non veg biryani, then I choose to prepare this biryani. The crunchiness of the babycorn makes the recipe more yummier.

Course Main Course

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Akila

Ingredients

Spices to add

• Cloves - 6 to 7
• Cardamom - 1
• Cinnamon stick - 3 inch crushed to pieces
• Star anise - 3 to 4
• Bay leaf - 1
• Fennel seeds - 1/2 tsp
• Mace - 1 optional

Other ingredients

• Basmati Rice - 2 cups
• Onion - 1 big
• Green chilli - 2 slit lengthwise
• Coriander leaves - 1/4 cup
• Mint leaves - 1/4 cup
• Baby corn - 200 gms
• Biryani masala - 3 tbsp
• Chilli powder - 1 tsp optional
• Turmeric powder - 1/4 tsp
• Thick Coconut milk - 1 cup
• Water - 2 cups
• Ghee - 3 tbsp
• Salt - as per taste

Instructions

• Soak the rice for 20 to 30 minutes. Strain and keep aside. Heat the pressure cooker or a big vessel. Add 2 tbsp ghee or oil. When it is hot add the spices mentioned in Spices to add. When they start spluttering add the onion, green chilli and salt.
• Add the ginger garlic paste and sauté them till the raw smell goes off. Add the chopped coriander and mint leaves. Sauté then till nice aroma comes.
• Now add in the babycorn and little turmeric and sauté for 5 min in medium flame. Add the biryani masala and mix them. Sprinkle little water now.
• When the babycorn is well coated with the masala, add the coconut milk and water.
• When it starts boiling, immediately add the rice. Give a stir and close the pressure cooker. Let it cook in slow flame to 10 to 12 minutes and switch off the stove.
• When the pressure completely goes off open the lid and add the remaining ghee. Give a stir slowly without breaking the rice and close the lid again for another 5 minutes.
• Now open and serve the hot hot babycorn biryani with Aloo Raita

Notes

• The timing for the pressure cooker depends on the cooker make. Check for the manual if in doubt. Normally 10 to 12 minutes should work out good.
• I didn't add any Chilli powder and garam masala in this as my kids feel it will be spicy and also the biryani masala which I use gives correct spiciness to the biryani. If you don't have biryani masala, then replace them with Chilli powder and garam masala and adjust accordingly to your taste buds.

The post Baby Corn Biryani | Indian Biryani Recipes appeared first on Learning-to-cook.

This Paneer and Jeera Pulao, I tasted in my friends house. In this recipe, she used the crumbled paneer and it tastes great when combined with the smell of jeera (cumin seeds). So I tried the same at home last Saturday and prepared the mushroom matar curry as the side dish to go with it and the crispy mushroom pakora as snack. Everything goes very well together. So let’s see the preparation of easy crumbled paneer and jeera pulao recipe.

You can check some of the tasty pulao recipes in the blog here.. Below given some links.. 

Peas pulao

Capsicum pulao

Mushroom pulao

Vegetable pulao

Channa pulao 

Paneer and Jeera Pulao

Preparation time: 15 min | Cook Time: 35 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: Indian

Ingredients 

Basmati Rice – 2 cups

Onion – 1 big (cut lengthwise)

Jeera – 2 tsp

Crumbled Paneer – 1/2 cup

Green chili – 1

Ginger garlic paste – 2 tsp

Water – 3 cups

Oil – 2 tsp

Ghee – 3 tbsp

Salt as per taste 

Coriander leaves for garnishing 

To Temper

Cloves – 4 to 5

Cinnamon stick – 1 crushed 

Cardamom – 1 pod

Fennel seeds – 1/2 tsp

Star anise – 1

Bay leaf – 1 crushed 

Method 

1. Start soaking the basmati rice now or soak it for 20minutes and filter the water and keep ready. Now in the cooker, add oil. When hot, add the ingredients mentioned in To Temper. Also add the cumin seeds. 

2. When the seeds splutter, add the onions, ginger garlic paste and sauté till the raw smell of ginger goes off. Then add the green chillies.

3. Meanwhile crumble the paneer and add to the pan.

4. Now add the soaked rice and the 1tbsp ghee and fry for a while. ( around 2 minutes in medium flame).

5. Now add the water and when it starts boiling, check for the seasoning and close the lid and cool at low flame for 10 minutes exactly. Switch off the switch off the stove. After a while open the lid and add the remaining ghee and slightly mix the pulao without breaking the rice.

6. Close the lid again for another 5 min and then serve the Paneer and Jeera Pulao with the yummy Mushroom Matar Curry.

Tasty and yummy crumbled paneer and jeera pulao is ready to be eaten.

Notes:

1. Here i didn’t add bay leaf, as I don’t have that time. So don’t get confused seeing the Ingredients and the picture. 

2. Since we need the rice to be our white color, I haven’t added the coriander and mint leaves. If you want you can add after sauting the onions. 

3. My daughter crumbled the paneer very nicely, so it’s hard to see in the picture. Try to crumble it slightly. 

4. Cooking time depends on the pressure cooker. So check your pressure pan or pressure cooker instructions accordingly. Mine always takes 10 minutes, in low flame. 

Tags:Paneer Jeera Pulao, Paneer Pulao, Jeera Pulao, crumbled Paneer and Jeera Pulao, Indian Pulao Recipes, Easy Pulao Recipes

The post Paneer and Jeera Pulao | Indian Pulao Recipes appeared first on Learning-to-cook.

Peas Pulao	Paneer Pulao	Sweet Corn Pulao
Spicy Tomato Pulao	Potato Pulao	Mushroom Pulao
Vegetable Pulao	Jeera Rice	Baby corn pulao
Capsicum Pulao	Pudhina Pulao	Carrot and Peas Pulao
Bitter gourd Pulao	Channa Pulao	Crumbled Paneer and Jeera Pulao

The post Easy Pulao Recipes | Indian Pulao Recipes appeared first on Learning-to-cook.