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Friday, May 3, 2013

Mint Pulav / Pudina Pulav / Pudina Rice


Pudina Pulav / Mint Pulav:




Ingredients:

Basmati Rice or Raw Rice – 1 cup
Mint / Pudina Leaves – 1 bundle
Coriander leaves - handful
Onion – 1
Garlic Pods – 4
Green Chilli – 2
Salt – to taste

For Tempering:

Oil – 3 tsp
Ghee – 1 tsp
Bay leaf -1
Cinnamon – 1 inch piece
Elachi – 1
Cloves - 2
Jeera – 1 tsp

Preparation:  

Wash the mint leaves and coriander leaves nicely in running water.
In a blender add mint leaves, coriander leaves, garlic, green chilli and grind it to a paste by adding very less water.
Chop onion into fine pieces.
Wash the rice till it runs clear. Strain and keep it aside.
 
Method:

Heat oil and ghee in a heavy bottom pan, when hot add bay leaf, cinnamon, cloves, elachi and jeera.
Add finely chopped onion and sauté till it turns pink.
Now add the grounded paste and sauté till raw smell disappears.
Add 2 cups of water (1 and half  cup of water for basmathi rice) , required amount of salt and let the water to boil.
Now add the rice to it mix well.
Keep the flame in simmer and close it with the lid and leave it for 20 minutes till the water is evaporated and rice becomes fluffy and till its seperate.

There goes the yummy pudina rice. Serve it with raitha and chips J J

Variation:

You can add 10 to 12 cashews in tempering.
You can add a handful of green peas or 1 small potato (peeled and chopped) or both if you like.
You can also cook the rice separately and mint separately and mix both together.

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