23 June 2018

Pudina Pulao

       Weekend lunches are extra special, to be enjoyed with the family. But if you don't want to spend half the morning cooking and still whip up something yummy and interesting, then this Mint leaves pulao is perfect for you. Here's the recipe.. Recipe video on #IGTV - https://www.instagram.com/tv/BkXs-OvDG7a/
Mint leaves - 1 cup
Coriander leaves - 1/4 cup
Green chili - 1
Ginger - 1 inch piece
Cinnamon - 1 inch piece
Cloves - 8-10
Basmati rice, cooked - 1 cup
Ghee - 1 tbsp
Bay leaf - 1
Cooked vegetables (Peas, carrot, potato) - 1 cup
Salt to taste
1. Grind together mint leaves, dhaniya, green chili and ginger to a fine paste using very little water.
2. Coarsely grind cinnamon and cloves. You can choose to add them whole as well. I ground them to avoid wastage.
3. Heat ghee in a large kadhai. Add the bay leaf, ground cinnamon-cloves, mint leaves paste and vegetables along with salt. Mix well and let cook for 3-5 minutes.
4. Now add rice little by little, mix well. Check for salt and cover cook for just 2 minutes to let the aroma & flavours steep in.
Serve hot.


Post a Comment