Mint pulao is one pot recipe, this recipe is a lifesaver when you are in hungry / lazy. You can add as much veggies you like, you can even leave the veggies and add just green peas. Unlike other pulao’s you don’t need any curry/gravy for this recipe. It’s spicy packed with flavors, it goes well with simple raita. Here I add slit green chilies, if you want really spicy add the chilies while you grind the mint paste, it even gives bright color to your pulao.
Let’s see the procedure,
[recipe title=”Mint pulao” servings=”4-5″ time=”30mins” difficulty=”easy”]
Ingredients:-
| Basmati rice | 2 cups |
| Water | 5 cups |
| Mint leaves | 1 cup |
| Green chilies | 5 |
| Ginger garlic paste | 1 tbsp |
| Cinnamon stick | 1 inch |
| Cloves | 4 |
| cardamom | 3 |
| Onion | 1 |
| Bay leaf | 2 |
| Carrot | 1 |
| Potato | 1 |
| Soya chunk | ½ cup |
| Green peas | ½ cup |
| Oil | 1 tsp |
| Ghee/clarified butter | 2 tbsp |
| Salt | to taste |
Procedure:-
Wash and soak the rice and soya chunks for 15 minutes, meanwhile add the mint leaves, ginger garlic paste, whole garam masala in to the mixer jar, add splash of water and grind it into smooth paste and keep it aside.
Prepare the veggies.
Place a cooker on medium heat and add the oil and ghee, add the bay leaves, sliced onions, slit green chilies and fry well.
Once the onions are nicely caramelized add the veggies and squeezed soya chunks, fry well.
Add the prepared mint paste, fry till the water disappears.
Add the soaked rice, mix it once. Add water and salt.
Cover the cooker with its lid and cook for 4 whistles. Switch off the flame.
Once the cooker cool down naturally, open its lid and mix it gently.
Your mint pulao is now ready to serve.
[/recipe]
Pictorial:-
