PUDINA PULAO

Instead of making just Pudina rice I thought why not make Pudina Pulav (Mint Pulav). Yesterday I bought a perfectly fresh and beautiful Mint from the Indian store.  So I made this tasty pulao with mint leaves.

Ingredients

Basmati rice                          2 cups

Water                                – 2 ½ cup

Chopped carrot                   – 2 tbsp.

Green peas                          – 4 tbsp.

Salt                                      to taste

For Grinding:

 Chopped Fresh mint leaves     1 1/2 cups

Green Chilies                       – 4 no

Ginger Paste                         1tsp

Seasonings:

Ghee                                 – 4 tbsp.

Bay leaves                         – 1 no

Green Cardamom                 – 2 no

Black Pepper                      - few

Cloves                             – 4 no

Cinnamon sticks                – 2 no

For Garnishing

Ghee                                – 1tsp

Raisins                             – 2 tsp.

Cashew nuts                     – 1tbsp

 Fried Paneer                     - 1 tbsp. (optional)

Mint leaves                         - few

METHOD

• Soak the basmati rice in water for an hour.  After an hour, drain it and keep aside.
• Heat the ghee in a pan and fry all garnishing items (except mint leaves) and keep aside.
• Wash and chop the mint leaves. Reserve a few mint leaves for garnish.
• Take mint leaves, green chilies, and ginger in a mixer. Add a pinch of salt and blend to fine consistency without adding any water. Keep aside.
• Heat ghee in a thick-bottomed pan. Add bay leaves, green cardamoms, black cardamoms, cloves and peppercorns and saute till fragrant.
• Now, add the pureed mint-green chili- paste. Fry until the mint paste changes color from bright green to light-green color. Take care not to burn/brown the masala paste
• Now add the basmati rice in it and fry for two minutes.
• Put it in the rice cooker vessel, add hot water, and salt. Cook it.
• When rice gets almost cooked adds the sautéed green peas and carrot pieces in it and cooks it.
• When rice is cooked add the fried Paneer. Mix with fork, so that the rice retains its shape and does not get smashed.
• Transfer the rice to the plate and decorate with nuts, and cilantro and mint.
• Serve hot with Raita.