
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
Prep Time: 20 mins | Cook time: 25 mins | Serves: 3
Click here for cup measurements
Ingredients
Basmati rice – 1 cup
Onion – 1
Potato – 1
Green peas – 1/4 cup
Garam masala – 1 tsp
Turmeric – 1/8 tsp
Cashew nuts – 10 (optional, for garnish)
Ghee – 1 tsp
Salt – As needed
Mint leaves – 1/2 cup, packed
Green chilli – 4
Lemon juice – 1/2 of a lemon
Ginger – 1 inch piece
Oil – 1& 1/2 tbsp
Cardamom – 1
Clove – 1
Cinnamon – 1/2 inch piece
Biryani leaf – 1
Onion – 1
Potato – 1
Green peas – 1/4 cup
Garam masala – 1 tsp
Turmeric – 1/8 tsp
Cashew nuts – 10 (optional, for garnish)
Ghee – 1 tsp
Salt – As needed
To grind
Mint leaves – 1/2 cup, packed
Green chilli – 4
Lemon juice – 1/2 of a lemon
Ginger – 1 inch piece
To temper
Oil – 1& 1/2 tbsp
Cardamom – 1
Clove – 1
Cinnamon – 1/2 inch piece
Biryani leaf – 1
Step by step preparation
- Soak basmati rice for 10 mins atleast. Grind clean mint leaves, ginger, chilli with lemon juice and little water to a paste.
- Heat a small pressure cooker with oil, temper with the items given under ‘To temper’ table and add thin sliced onion.
- Once onion turns transparent, add cubed potato, peas and the ground paste.Add turmeric, garam masala powder, little salt.
- Cook in medium flame till oil separates. Add rice and required salt.
- Mix well. Add 1 & 1/2 cups water and bring to boil.
- 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.
- 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.

Sooperb Raks!👌👏👍
ReplyDeleteThank you :)
DeleteLooks Delicious.. There are varieties of Basmati Rice available. Please suggest the best one.
ReplyDeleteI am using India gate super or premium basmati. This time I got dawat pulav basmati rice. Lal quila also good.
DeleteDawat requires less water compared to India gate as per my observation.. cannot resist to try this soon.. wonderful recipe raks..
Deleteyummy pulav....
ReplyDeleteThanks :)
DeleteHi Raji..Pulao looks yum and love the color coordinated presentation:)I too make this exactly the same way but without lemon juice and garam masala. Will try adding lemon juice next time.
ReplyDeleteSure, try and let me know the results :)
DeleteHi Raji...tried your pulao recipe and as you have mentioned, lemon juice and turmeric powder gave a nice twist to the way I regularly make.It tasted yum..Thanks dear for yet another easy recipe:)Because i made it in morning rush, couldn't click pictures and share...
DeleteLooks really yummy! Cashew garnish is a nice touch.
ReplyDeleteThank you :)
DeleteGood one Raks.
ReplyDeleteI made this with Coconut milk , topped it with coriander leaves paste and tossed three garlic pods. it was very yummy,i used Sakthi Biryani Masala powder instead of the usual chilli and coarinder powder. i added Cashew at the very first when frying onions.