Pudina (Mint) is one of those herbs that adds a fresh and aromatic flavor to any dish it is a part of. And if the dish itself revolves around ‘Pudina’ it makes it even better. So, here I am today sharing the recipe for ‘Pudina Pulao’ which combines the aromas of Mint leaves and Basmati rice and fills your home with a refreshing fragrance.
Prep time: 10 mins
Cook time: 25 mins
Serves: 3 or 4
Recipe
- Pudina leaves – 1 bunch
- Basmati rice – 2 cups
- Onion – 1 medium sized
- Green chillies – 4
- Coconut powder – 2 tsps
- Bay leaves – 2 or 3
- Cinnamon stick – 1
- Anise stars – 2
- Cloves – 4 or 5 (my bad…..missed it in the ingredients’ pic)
- Cardamom – 3 or 4 – cracked open
- Cumin seeds – 1 tsp
- Ginger-garlic paste – 1 tsp
- Turmeric powder – 1/4th tsp (optional)
- Salt – 1n1/2 tsp
- Cashews – few
1. Separate the mint leaves from the bunch and give a quick rinse under running water. Drain all the water and take the leaves in the blender. Add green chillies and just about 1/4th cup of water and blend into a smooth paste.
2. Take basmati rice in the rice cooker. Give a quick rinse under water and add 4 cups of water to the rice. Let it soak for around 20 mins or until the pudina masala paste is ready.
3. In a wide pan, heat about 2 tsps of oil. When hot enough add the spices – bay leaves, cinnamon stick, anise stars, cloves, cardamom and cumin seeds. Saute for a couple of minutes but take care not to char them.
4. Now add the chopped onions and saute until the onions are translucent. Add ginger-garlic paste, coconut powder and the pudina paste to the pan now. Add salt and turmeric now. Simmer and saute for about 4 to 5 minutes. Give a taste test and adjust salt if needed.
5. Add this paste to the rice now. Mix it well and turn on the cooker. When done, fry the cashews in a tsp of oil and garnish the pulao.
Enjoy this relish ‘Pudina Pulao’ with some cucumber raita. Yum!
