Pudina / mint is one of those herbs that has lot of nutrition and nice aroma. I used to make pudina rice often but I make pudina pulao once in a while. I thought of making slight variations in my regular way of making pudina pulao and it came out well, it was a big hit in my family.
- 1 cup – Basmati rice
- 1 no – Onion (chop lengthwise thinly)
- 1 tsp – Ginger garlic paste
- 1/2 cup – Coconut milk
- 1 tbsp – Yogurt
- 1 1/2 cup - Water
- Salt as needed
- 1 cup – Pudina / Mint leaves
- 1/4 cup – Coriander leaves
- 5 nos – Sambar onion (small onion)
- 3 or 4 nos – Green chillies
- 1/2 tsp – Fennel seeds
- 1/2 tsp – Cumin seeds
- 2 tbsp – Oil / ghee
- 1 no – Cinnamon stick
- 2 nos – Clove
- 1 no – Cardamom
- 1 no – Star anise
- 1 no – Bay leaf
- Soak basmati rice for upto 30 mins. Drain water and set side.
- Grind all the items given in the list for grinding to a coarse paste. Set aside.
- Heat oil/ghee in a pan, season with items given for seasoning. Add onion, little salt and ginger garlic paste, saute until translucent.
- Now add ground paste and saute until raw smell goes. Then add a tbsp of yogurt and saute for few seconds.
- Add coconut milk and 1 1/2 cup of water along with required salt, bring it to boil. Then add rice and cover it with a lid, cook until ¾ done. Remove the vessel from the stove and place a wide pan with water. Allow them to heat.
- Reduce to low flame and place back the pressure cooker on the wide pan and cook pulao for 20-25 mins. Pudina pulao is ready and serve hot with raita and curry of your choice.
- You can also pressure cook this pulao instead of putting in dum.
- If you prefer you can also add potato and peas in this pulao.