Pudina Pulao

A fragrant rice dish with mint and whole spices
Ingredients - Serves 6-8
  • 3 cups basmati rice or any other long-grain rice, brown or white or a mix of both
  • 1 large (or 300 g) onion, sliced
  • 400 g potatoes, diced
  • 1 cup green peas
  • 2 cups fresh mint leaves, chopped
  • 1 cup fresh coriander, chopped
  • 1" piece (or 10 g) of ginger, finely chopped
  • 2-3 cloves (or 8 g) of garlic, finely chopped
  • 8-10 green chillies, finely chopped (adjust based on your spice/heat tolerance)
  • 1 bay leaf
  • 6 cloves
  • 1 black cardamom
  • 3 green cardamom
  • 2" piece of cinnamon
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 4 tbsp oil
  • 6 cups water
  • Salt, to taste
  1. Heat the oil in a pot or a {pressure cooker} or an {electric rice cooker}
  2. Add the bay leaf, cloves, black and green cardamom, cinnamon and fry till the cloves swell. Add the chopped ginger, garlic and green chillies and fry till the raw smell of the garlic is gone
  3. Add the sliced onion and saute till translucent. Add the potatoes and peas and cook for 2-3 minutes
  4. Mix in the coriander and cumin powders, add the mint leaves and fresh coriander. Continue frying for about a minute and then add the rice, water and salt
  5. Cook until the rice is soft and fluffy. Serve hot with {Onion-Tomato Raita}
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