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mint-pulao-recipe
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Mint pulao recipe

Mint pulao is a flavourful, perfect for lunch box or in you plate. When you buy a bunch of mint leaves and want to finish it quick, this is the best
Prep Time20 mins
Cook Time25 mins
Course: Main Course
Cuisine: Indian
Servings: 3

Equipment

Ingredients

  • Basmati rice – 1 cup
  • Onion – 1
  • Potato – 1
  • Green peas – ¼ cup
  • Garam masala – 1 tsp
  • Turmeric – tsp
  • Cashew nuts – 10 optional, for garnish
  • Ghee – 1 tsp
  • Salt – As needed

To grind

  • Mint leaves – ½ cup packed
  • Green chilli – 4
  • Lemon juice – ½ of a lemon
  • Ginger – 1 inch piece

To temper

  • Oil – 1& ½ tbsp
  • Cardamom – 1
  • Clove - 1
  • Cinnamon – ½ inch piece
  • Biryani leaf – 1

Instructions

  • Soak basmati rice for 10 mins atleast. Grind clean mint leaves, ginger, chilli with lemon juice and little water to a paste.
  • Heat a small pressure cooker with oil, temper with the items given under ‘To temper’ table and add thin sliced onion.
  • Once onion turns transparent, add cubed potato, peas and the ground paste.Add turmeric, garam masala powder, little salt.
  • Cook in medium flame till oil separates. Add rice and required salt.
  • Mix well. Add 1 & ½ cups water and bring to boil.
  • Cook in lowest flame for 12 mins. If you want to give whistle, just close the lid after adding water and give 2 whistles in medium flame.
  • Roast cashew nuts in ghee and add to the pulao.

Notes

  • You can add thin coconut milk in place of water for more flavourful pulao.
  • Turmeric adds colour to the pulao, so do not skip.
  • You can also add cauliflower, broccoli or carrots.