As the name suggests this pulao is made from the very refreshing mint leaves. The lovely aroma of the mint in this pulao make it the best dish. There are many different ways of making this pudina rice. Here I give my own version of it. You can add spices and veggies as per your taste. This is very easy to make, very flavorful and very delicious. This can be one of the best lunch box recipes for your kids.
INGREDIENTS
- Rice 2 cup
- Pudina 1 large bunch
- Ginger garlic paste 1 Tsp
- Onions 1 large
- Tomatoes 1 large
- Cinnamon 1 inch piece
- Cardamom 2
- Cloves 3
- Star anise 1
- Bay leaf 1
- Cashews 1 Tsp
- Oil 2 Tsp
- Ghee 1 Tsp
- Green chilies 1
- Jeera 1 tsp
- Salt to taste
- Sugar 1 tsp
Cook the rice and set it aside to cool.
Wash the pudina leaves and finely chop them. You can also grind them to a fine paste. Here I used the chopped pudina as the leaves are very tender. You can use the leaves either way.
Heat oil and ghee together in a pan. Fry the cashews and remove them into a separate bowl.
In the same oil add the jeera and whole garam masala( cinnamon, cardamom, bay leaf, star anise, cloves). When the whole garam masala turns to release the fine aroma, add the finely chopped onions and ginger garlic paste. Fry till the onions turn golden brown. Now add the finely chopped tomatoes and the chilies.
Fry till the tomatoes become soft and mushy.
Now add the chopped pudina or the pudina paste and some sugar. Add enough salt for the whole preparation. Cover and cook for 2 minutes. When the water evaporates and the mixture becomes thick add the cooked rice.
Mix well and finally add the fried cashews.
Serve hot with any raita or plain curd.
TIPS
- Can add cooked veggies such as potatoes, carrots, cauliflower, beans, peas etc.
- Pudina paste instead of chopped pudina not only gives a gorgeous green color to the dish but also increases the flavor. Try it.
- The masala flavor used should not overtake the pudina flavor, so use the whole garam masala instead of the powdered garam masala.
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