I like to prepare Pulav in Different ways. It amazes me how with each ingredient this rice dish varies in taste and texture. Also there are numerous ways to prepare it. Its a dream to try as many pulav recipes and have a collection of them. This mint pulav is flavourful and my husband says gives him biryani feeling. Well that’s another confusion I have. The similarities and differences between pulav and biryani. So much to learn and explore! For now sharing the recipe of my pudina pulav.
- Mint leaves- 1 cup
- Green chilly- 2
- Ginger- small piece
- Garlic- 8-10 pods
- Oil – 3tsp
- Ghee – 2tsp
- Onion – 1big
- Baby corn – 2-3
- Green peas- 1/4 cup
- Turmeric powder- 1/4tsp
- Garam masala – 3tsp
- Chilly powder – about 3tsp
- Salt to taste
- Coriander leaves
- Basmati rice – 1cup
Method of preparation-
- Firstly separate mint leaves from the stalk and clean them.
- Add them to mixie along with green chilly, ginger and garlic. You can add roasted whole spices at this stage and reduce or skip garam masala.
- Grind it to a fine paste
- Take a pressure cooker and add oil and ghee
- Add roughly chopped onion and fry for 2min.
- Now add the baby corn and green peas. You can also add diced potatoes, capsicum and other veggies of choice. I decided to keep it simple.
- Saute the vegetables for a min. And then add the masala paste and mix well.
- Now add washed basmati rice. I haven’t soaked it.
- Then add salt, chilly powder (you can vary it based on tolerance), garam masala and turmeric powder. Give a good mix so that rice is coated with masalas.
- Add water such that everything is just immersed. Adding more water may make it mushy.
- Now cover the lid and cook for 1 whistle.
- Allow the pressure to settle naturally and open the lid.
- Add coriander leaves and mix well.
- Keep aside for 10min and then enjoy it along with cucumber raita.
I have paired it with cucumber raita and roasted potatoes.