Mint Pulao needs no introduction. It is an aromatic dish and easy to prepare too. I had half a bunch of mint which I needed to use before it started losing its freshness. This time I prepared it with a slight variation and hence did not get the green colour that is generally associated with this pulao. But the taste was not compromised.
It so happened that my friend and her spouse paid us a surprise visit while I just finished preparing the pulao. They had a taste of this served with Rajma masala. I was pleased to know that they thoroughly enjoyed it.
Ingredients:
| Rice | 1 cup |
| Mint leaves | 1 cup |
| Curds | 1 cup |
| Water | 2 cups |
| Ginger | 1 inch pc. |
| Green chilies | 1-2 or as per taste |
| Salt | As per taste |
| Seasoning ingredients | |
| Oil | 1 tbsp |
| Tejpatta | 1 |
| Cloves | 2-3 |
| Cinnamon | 1 inch pc |
| Star Anise | 1 |
| Cardamom (green) | 1 or 2 |
| Black (big) Cardamom | 1 |
Method:
- Wash the rice and soak it for about an hour.
- In the meantime, roughly chop green chilies, ginger and mint leaves.
- Whip the curds well and keep it aside.
- Heat oil in a pan. Add to it all the ingredients mentioned under “seasoning ingredients”.
- Keeping the flame low, add chopped ginger, green chilies and chopped mint leaves. Saute it for a while till the mint leaves wilt.
- Add the whipped curds. Mix well.
- Finally, add water and salt. Stir well and increase the flame. Allow it to boil. Then lower the flame and cover it with a lid. Let it cook for about 15-20 mins or till done. Remove from flame.
- Serve hot.
Preparation : 15 mins
Cooking Time : 20 mins
Serves : 2-3 persons
Note:
- I used Sona Masoori Rice. You can use Basmati or any rice of your choice.
- Instead of chopping ginger, green chilies and mint leaves, you can grind these three ingredients to a fine paste and use it in the recipe.
- Left over rice can also be used to prepare this pulao.
