Mint is zingy and delightful herb that can used in Raita, chutneys.It is one of the oldest herbs known. It has antioxidants and helps in maintaining blood sugars too.
This Mint pulao is a simple recipe that can be made for lunch on a busy day. It is a full flavored and lightly spiced dish that goes well with raita / yogurt.
Ingredients (Serves 3)
|Preparation time – 10 mins|
Cooking time – 20 mins
- Basmati Rice – 1 cup
- Mint leaves – 1 cup, tightly packed
- Green chilli – 2, roughly chopped
- Garlic – 2, roughly chopped
- Ginger – 1/2 inch, roughly chopped
- Onion – 1, sliced
- Baby corn – 5 or 6, cut into pieces
- Potato – 2 small, cut into cubes
- Turmeric powder – 1/4 tsp
- Bay leaf – 1
- Cinnamon – 1/2 inch
- Cloves – 2
- Cardamom – 1
- Ghee / Oil – as required
- Salt – as required
- Water – as needed
- Wash and soak basmati rice for atleast 30 mins.
- Grind the mint leaves, green chilli, ginger, garlic, salt with little water to a smooth paste.
- In a pan, add ghee/ oil, bay leaf, cinnamon, cardamom, cloves and fry.
- Add onions and sauté till transparent.
- Add the baby corn and potato and fry for a minute.
- Add salt, turmeric powder and sauté for one more minute.
- Add the ground paste and sauté for a minute.
- Add the required water. I have added 1.75 cups.
- When the water starts to boil, drain the water from the rice and add the rice to the pan.
- Check for salt and close and cook covered for 12 minutes in low flame.
- Switch off the flame and let it be closed for 5 to 6 minutes.
- Open the lid and fluff the rice.
Yummy Mint pulao is ready. We had the delish pulao with curd and pappads.
- You can add any vegetable of your choice.
- I prefer cooking in pan but you can pressure cook too.
- This pulao is light spiced, adjust the flavours as per your preference.
- Water quantity might differ depending on the rice quality, soaking time and temperature it is cooked. So use accordingly.