Mint pulao recipe, how to make mint pulao

Mint pulao is a flavourful, perfect for lunch box or in you plate. When you buy a bunch of mint leaves and want to finish it quick, this is the best you can make other than mint chutney, mint thogayal or green chutney. Last week I got these to try this mint pulao as a reader friend asked to post mint pulao recipe. I haven’t tried mint pulao before as such, that means I always mixed mint and coriander for my baby corn pulao or small potato biryani. So wanted to try mint pulao. Green herbs should always be balanced well with a tangy ingredient for good taste and flavour. Otherwise you will get a raw smell. So in this I have used lemon juice. It turned out good and Aj too had this.

Mint pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 20 mins    |  Cook time: 25 mins   |  Serves: 3

Click here for cup measurements

Ingredients

Basmati rice – 1 cup

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Onion – 1

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Potato – 1

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Green peas – 1/4 cup

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Garam masala – 1 tsp

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Turmeric – 1/8 tsp

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Cashew nuts – 10 (optional, for garnish)

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Ghee – 1 tsp

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Salt – As needed

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To grind

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Mint leaves – 1/2 cup, packed

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Green chilli – 4

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Lemon juice – 1/2 of a lemon

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Ginger – 1 inch piece

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To temper

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Oil – 1& 1/2 tbsp

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Cardamom – 1

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Clove – 1

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Cinnamon – 1/2 inch piece

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Biryani leaf – 1

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Step by step preparation

1. Soak basmati rice for 10 mins atleast. Grind clean mint leaves, ginger, chilli with lemon juice and little water to a paste.

2. Heat a small pressure cooker with oil, temper with the items given under ‘To temper’ table and add thin sliced onion.

3. Once onion turns transparent, add cubed potato, peas and the ground paste.Add turmeric, garam masala powder, little salt.

4. Cook in medium flame till oil separates. Add rice and required salt.

5. Mix well. Add 1 & 1/2 cups water and bring to boil.

6. Cook in lowest flame for 12 mins. If you want to give whistle, just close the lid after adding water and give 2 whistles in medium flame.

7. Roast cashew nuts in ghee and add to the pulao.

Tips

• You can add thin coconut milk in place of water for more flavourful pulao.
  
• Turmeric adds colour to the pulao, so do not skip.
  
• You can also add cauliflower, broccoli or carrots.

Serve hot with onion raita.

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