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Mint Rice or Pulao Recipe

Sujata Roy
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4 People

Equipment

  • 1 Wok or pressure
  • 1 Spatula
  • 1 Mixer grinder

Ingredients
  

  • 1 Cup Basmati rice
  • 2 Onion Sliced
  • 4-5 Cloves Garlic
  • 1 Inch Ginger
  • 1 Cup Mint leaves
  • 1/2 Cup Cilantro or coriander leaves Chopped
  • 2-3 Green chilli Chopped
  • 3-4 Green cardamom
  • 3 Cloves
  • 1 Inch Cinnamon
  • 1 String Mace or javitri
  • 1/2 Star anise Optional
  • 1 Tomato Chopped
  • 1 Tsp Cumin
  • 1/4 Tsp Turmeric
  • 1/2 Tsp Black
  • 2-3 Tbsp Oil or
  • 1 Tbsp Lemon juice
  • 1 Tsp Cumin seeds
  • 1/2 Tsp Sugar Optional
  • 1&1/2 Cup Water
  • 2 Tbsp Fried cashew

Instructions
 

  • Wash the rice well. Drain and keep aside.
  • Grind mint leaves, coriander leaves or cilantro, ginger, garlic, green chilli, cardamom, cinnamon, mace or javitri and tomato. Make a smooth paste.
  • Heat oil or ghee in a pressure cooker. Add cumin seeds and let them splutter, add star anise.
  • 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.
  • When cumin seeds starts to crackle add star anise and sliced onion. Fry until onions becomes translucent.
  • Add the ground mixture, salt, black pepper powder, sugar, and cumin powder. Adjust chillies according to your taste.
  • Saute until oil leaves the side. Add the rice. Mix gently. Saute for few seconds.
  • Add 1 and little less than 1/2 cup water and lemon juice. Mix well.
  • 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
    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.
  • 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.
  • Add rinsed and drained rice. Saute for a few seconds. Add 2 cup water and chopped cilantro or coriander leaves. Let it boil.
  • 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.
  • Garnish with fried cashew nuts. Serve hot with any veg or non-veg curry. Or onion cucumber or fruit raita.

Video

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