Pudina pulao| Mint puloa is a very easy dish ,which i normally make when i am so lazy to cook anything. It is so easy to make and will taste heaven when served hot with raita and papad. Check out my collection of biryani| pulao and rice varieties.
Preparation time: 10 minutes | cooking time: 20 minutes | Serves 2
INGERDIENTS
METHOD:
Soak the rice in water for 20 mins. Grind the mintleaves,coriander leaves,curry leaves, green chilli in to fine paste by adding little bit of water.
Cut the onion lenghtwise.
Heat a kadai and add the ghee and oil. Now add the cloves and elachi. Add the chopped onions. Saute till it becomes golden brown. Now add the mint paste to it. Saute till the raw smell goes off. Now add the soaked rice,keeping aside the water. dont discard the water.
Saute the rice gently for 2 mins.Now add th water and add salt. You can transfer it to a pressure cooker and cook till 3 whistles or cook it in the kadai itself by closing it with lid. You can even transfer it to the electric rice cooker and cook.
I cooked it in kadai itself and used a nonstick kadai.
Serve hot with raita of you choice.
I severed with cucumber raita.
.
Preparation time: 10 minutes | cooking time: 20 minutes | Serves 2
INGERDIENTS
| BASMATI RICE | 1 CUP |
| WATER | 2 CUPS |
| ONIONS | 1 NO |
| MINT LEAVES | 2 FISTFULL |
| CORIANDER LEAVES | FEW |
| CURRY LEAVES | 10 LEAVES |
| GREEN CHILLI | 2 NOS |
| ELACHI | 1 NO |
| CLOVE | 2 NO. |
| GARLIC | 2 PODS(OPTIONAL) |
| STAR ANISE | 1 NO |
| OIL | 1 TBLSP |
| GHEE | 1/2 TSP |
Soak the rice in water for 20 mins. Grind the mintleaves,coriander leaves,curry leaves, green chilli in to fine paste by adding little bit of water.
Cut the onion lenghtwise.
Heat a kadai and add the ghee and oil. Now add the cloves and elachi. Add the chopped onions. Saute till it becomes golden brown. Now add the mint paste to it. Saute till the raw smell goes off. Now add the soaked rice,keeping aside the water. dont discard the water.
Saute the rice gently for 2 mins.Now add th water and add salt. You can transfer it to a pressure cooker and cook till 3 whistles or cook it in the kadai itself by closing it with lid. You can even transfer it to the electric rice cooker and cook.
I cooked it in kadai itself and used a nonstick kadai.
Serve hot with raita of you choice.
I severed with cucumber raita.
.
