| Recipe Name:
Mint pulav |
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| Category:
Rice Varieties |
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| Prep Time |
Cook Time |
Serves |
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6 |
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Ingredients: |
| Basmati rice |
|
1 cup |
| Potatoes |
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2 diced |
| Shelled peas |
|
¼ cup |
| Mint leaves |
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1 small bunch |
| Grated fresh coconut |
|
10g |
| Green chillies- |
|
6 or 7 |
| Ginger |
|
½ inch piece |
| Turmeric powder |
|
¼ tsp |
| Lemon |
|
½ |
| Cloves |
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2-3 |
| Cardamom |
|
2 |
| Bay leaf |
|
1 |
| Oil |
|
15 g |
| Salt as required. |
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Method: |
- Wash and soak rice for half an hour. Pressure cook with 2 cups of water.
- Allow it to cool, separate the grains, add a teaspoon of oil while separating them.
- Pressure cook potatoes with skin and then peel. Dice into cubes. Cook peas separately.
- Cut onions into 1 inch long pieces. Fry mint leaves in little oil and then grind it along with coconut, green chillies, ginger and turmeric powder.
- Heat rest of the oil in a pan and fry garam masala spices and onions. Add ground paste with potatoes and peas.
- Stir constantly in medium flame till raw smell goes. Add powdered salt and cooled, separated rice to this.
- Mix well in a high flame till rice becomes steaming hot. Squeeze lemon juice, mix gently and remove from fire.
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