Sunday, July 4, 2010

Mint pulao

Mint is an extremely versatile herb, complements dishes both sweet and savory from a wide array of cuisines, ethnic or else. It has the ability to bring freshness to any dish and not a subtle flavor at all.
Mint can be an ingredient in a main course or a dessert, sprinkled on a snack, used to enliven leftovers, or to bring the gourmet touch to a fancy dinner. You can enjoy mint at breakfast, lunch or dinner.

You need
2 cups Basmati Rice
6-8 green chillies
2 cups fresh Mint leaves

1 Carrot diced
½ cup peas
1 potato diced
1 onion thinly sliced
2 Cardomom pods
2 Cloves
1” pc Cinnamon stick
1 Bay leaf (dry)
3-4 tbsps oil
1 tsp Ginger Garlic paste
Salt to taste
Few drops Lemon juice
Water to cook rice

1. Heat oil in a pressure cooker. Add cardamom, cloves, cinnamon stick and the bay leaf. Fry till fragrant and then add the sliced onions and chilli
2. Fry till they are soft and transparent. Add the ginger garlic paste and fry for a few minutes. Now add the mint, stir for 2 minutes and grind the masala to a nice paste.
3. Now add the veggies. Mix well and add the measured water and close lid. 
4. When the steam begins to rise, reduce heat and add the washed strained basmati rice. Add salt and lime juice, mix well and close lid with weight. Cook on low heat for 10 minutes. 
5. Mix well before serving.Serve with Body cooling salad with or without yoghurt.

1 comment:

  1. Tried it today ... came out really well.. Thanks for sharing.


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