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.
Servings: 4
Calories: 400kcal
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