Mint Rice or Pulao Recipe

Mint rice or pulao.

A very flavourful and spicy one-pot meal. Goes well with any veg or non-veg curry. Or serve it with simple onion cucumber raita or fruit raita. You can make this delicious rice for tiffin too.

Whenever we have to cook lip-smacking dish in a short notice one pot meal is the best option.

This post is going to be a part of 95th #Foodiemonday bloghop one pot meal theme.

You don’t have to spend lots of time in the kitchen. Just grind the spices and make it in a pressure cooker for one whistle. You can add whole spices as tempering. But I have ground them to make the rice more flavourful. You can also make this aromatic rice on stove top. Sharing both the methods.

You may like to try some more rice recipes from this blog. Here are the recipes below.

Lemon Coconut Rice with Kaffir Lime Leaves

Jeera Rice In Microwave

Brown Rice Spinach Pulao Or Palak Pulao

Mushroom Egg Fried Rice

Mix Vegetable Fried Rice

Saffron Rice With Pickled Jalapeno And Ginger Julienne

Easy Pulao Or One Pot Rice

Corn Peas Barista Fried Rice Or Pulao

Korean Rice Or Korean Egg Fried Rice

Aloo Chutney Pulao Or Spicy Green Rice With Potatoes

Spanish Moulded Rice

Beetroot Rice Or Pulao And Raita 

Mexican Rice 

Carrot Rice/Pulao

Tricolour Rice

Mexican Green Rice

Shahi Coconut Milk Pulao

Best part is this flavorful rice is very easy to make. You have to grind the herbs with ginger garlic and some whole spices. You can use half ghee/clarified butter and half oil or make with only ghee or only oil. You can use olive oil or any flavorless vegetable oil. You can make this rice in pressure cooker or also in pan or wok. Sharing both the methods. For pressure cooker use little less than 1&1/2 cup water. And in wok or pan use 2 cup water for 1 cup Basmati rice.

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Recipe

Rice – 1 cup

Onion – 2, sliced

Garlic – 4 – 5 cloves

Ginger – 1 Inch piece chopped

Mint leaves – 1 cup

Coriander leaves – 1/2 cup chopped

Green chilli – 2 – 3 chopped

Green cardamom – 3 – 4

Cloves – 3

Cinnamon – 1-inch stick

Mace or javitri – 1 string

Star anise – 1/2, optional

Tomato – 1 chopped

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Black pepper powder – 1/2 teaspoon

Oil or ghee/clarified butter – 2 – 3 tablespoon

Lemon juice – 1 tablespoon

cumin seeds – 1 teaspoon

Sugar – 1/2 teaspoon, optional

Water – 1& 1/2 cups

Fried cashew nuts – 2 tablespoon

Method

1. Wash the rice well. Drain and keep aside.

2. Grind mint leaves, coriander leaves or cilantro, ginger, garlic, green chilli, cardamom, cinnamon, mace or javitri and tomato. Make a smooth paste.

3. Heat oil or ghee in a pressure cooker. Add cumin seeds and let them splutter, add star anise.

4. You can use cardamom, cinnamon, cloves and mace as tempering. I have ground them to make the rice more flavourful. If you want to add as tempering crush the whole spices and add with cumin seeds in hot oil or ghee. Grind only mint leaves, cilantro, green chilli ginger, garlic and tomato.

5. When cumin seeds starts to crackle add star anise and sliced onion. Fry until onions becomes translucent.

6. Add the ground mixture, salt, black pepper powder, sugar, and cumin powder. Adjust chillies according to your taste.

7. Saute until oil leaves the side. Add the rice. Mix gently. Saute for few seconds.

8. Add 1 and little less than 1/2 cup water and lemon juice. Mix well.

9. Close the lid. Remove from heat after one whistle.Don’t open the pressure cooker immediately. Let the pressure settle down on its own.
Fluff the rice gently.

Open pot method

10. Heat oil or ghee in a wok. Fry the cashew nuts and remove from oil. Add cumin seeds and let them splutter. Add star anise and sliced onion.

11. When onion becomes translucent add ground spices. Add salt, 1/4 teaspoon Cumin powder, black pepper powder and sugar. Saute till oil leaves the sides.

12. Add rinsed and drained rice. Saute for a few seconds. Add 2 cup water and chopped cilantro or coriander leaves. Let it boil.

13. Cover and cook on simmer for 15 minutes. After 15 minutes switch off the stove. Let it covered for 5-6 minutes. Fluff the rice gently.

13. Garnish with fried cashew nuts. Serve hot with any veg or non-veg curry. Or onion cucumber or fruit raita.

Some more rice recipes for you

Bengali Pulao

Basanti Pulao

Kolkata Style Chicken Biryani

Egg Pulao Or Egg Biryani

Biryani Flavoured Tahri