Mint Pulao / Pudina Pulao is a very tasty, delicious and flavoured rice recipe made using Basmati rice, fresh Mint leaves, Coriander leaves and Spices.
The following ingredients are needed to prepare Mint Pulao / Pudina Pulao.
Ingredients:-
Basmati Rice. -1cup
Water. - 2 cup
Onion. - 2 medium size
Ingredients:-
Basmati Rice. -1cup
Water. - 2 cup
Onion. - 2 medium size
Tomato. -2 medium size
Carrot. -1
Cauliflower. -10 florets
Green peas. -1 cup [frozen]
Salt. - to taste
For grinding the Mint masala paste:-
Desiccated Coconut.-1/2 cup
Onion. -1 small
Garlic. -3 cloves
Mint leaves. -1cup
Coriander leaves. -1cup
Mint leaves. -1cup
Coriander leaves. -1cup
Ginger. -a small piece
Green chillies. -2
For Seasoning:-
Bay leaves. - 2
Cinnamon. -1 stick
Cloves. -3
Cardamom. - 3
Star anise. - 2 small pieces
Cinnamon. -1 stick
Cloves. -3
Cardamom. - 3
Star anise. - 2 small pieces
Cashewnuts. -10
Ghee. -3tbsp
Instructions:-
1. Wash Basmati Rice 2/3 times in water and soak for 20 minutes in water. Then drain water completely and keep aside.
2. Seperate the Mint leaves and Coriander leaves from its branches. Clean, wash well in water and drain water completely. Chop both the leaves roughly and keep aside.
3. Peel, wash and chop a small piece of Ginger and keep aside.
4. Wash and chop Green chillies into small pieces and keep aside.
5. Peel and chop one Onion lengthwise and keep aside.
6. Peel and chop Garlic cloves and keep aside.
7. In a mixer grinder add the roughly chopped Mint leaves, roughly chopped Coriander leaves, chopped Ginger pieces, chopped Green chillies, one chopped Onion, chopped Garlic cloves, and desiccated Coconut.
8. Grind all the above ingredients together to a smooth paste adding 2tbsp of water . Keep aside the ground Mint Coriander leaves paste.
9. Seperate the Cauliflower florets,wash well and keep aside on a plate.Peel and chop 2 medium size Onion into thin lengthy pieces and keep aside. Peel, wash and grate Carrot and keep aside.Keep aside the frozen Green peas.
10. Wash and finely chop Tomatoes and keep aside.
Method:-
1. In a pressure cook heat 3 tbsp Ghee on medium flame and add Bay leaves, Cinnamon, Cloves, peeled Cardamom, 2 small pieces of Star anise and saute well till fragrant. Add Cashewnuts and fry well.
2. Add thinly sliced Onion and saute well till the Onion pieces become translucent and turn golden colour.
3. Add chopped Tomatoes and saute well till soft and mushy.
4. Add required Salt into the cooker vessel and mix well.
5. Add grated Carrot, frozen Green peas and Cauliflower florets and mix well. Sprinkle little water and saute well and cook for 2 minutes on low flame.
6. Add the ground Mint Coriander leaves paste and mix well and cook on low flame until the raw smell of paste goes.
7. Add soaked and drained Basmati rice into the cooker vessel and mix well.
8. Add 2 cup of water and mix well all the ingredients in the cooker vessel.
9. Cover the cooker vessel with lid and put weight on the lid. Pressure cook for 2 whistles and switch off the flame.
10. When the pressure releases and the cooker becomes cool, open the cooker lid.
11. Gently fluff the Mint Pulao with a fork without breaking the rice.
12. Transfer the Mint Pulao / Pudina Pulao to a serving plate.
A tasty, delicious and aromatic Mint Pulao / Pudna Pulao is ready to serve hot with plain Curd or with Onion Raita.
Ghee. -3tbsp
Instructions:-
1. Wash Basmati Rice 2/3 times in water and soak for 20 minutes in water. Then drain water completely and keep aside.
2. Seperate the Mint leaves and Coriander leaves from its branches. Clean, wash well in water and drain water completely. Chop both the leaves roughly and keep aside.
3. Peel, wash and chop a small piece of Ginger and keep aside.
4. Wash and chop Green chillies into small pieces and keep aside.
5. Peel and chop one Onion lengthwise and keep aside.
6. Peel and chop Garlic cloves and keep aside.
7. In a mixer grinder add the roughly chopped Mint leaves, roughly chopped Coriander leaves, chopped Ginger pieces, chopped Green chillies, one chopped Onion, chopped Garlic cloves, and desiccated Coconut.
8. Grind all the above ingredients together to a smooth paste adding 2tbsp of water . Keep aside the ground Mint Coriander leaves paste.
9. Seperate the Cauliflower florets,wash well and keep aside on a plate.Peel and chop 2 medium size Onion into thin lengthy pieces and keep aside. Peel, wash and grate Carrot and keep aside.Keep aside the frozen Green peas.
10. Wash and finely chop Tomatoes and keep aside.
Method:-
1. In a pressure cook heat 3 tbsp Ghee on medium flame and add Bay leaves, Cinnamon, Cloves, peeled Cardamom, 2 small pieces of Star anise and saute well till fragrant. Add Cashewnuts and fry well.
2. Add thinly sliced Onion and saute well till the Onion pieces become translucent and turn golden colour.
3. Add chopped Tomatoes and saute well till soft and mushy.
4. Add required Salt into the cooker vessel and mix well.
5. Add grated Carrot, frozen Green peas and Cauliflower florets and mix well. Sprinkle little water and saute well and cook for 2 minutes on low flame.
6. Add the ground Mint Coriander leaves paste and mix well and cook on low flame until the raw smell of paste goes.
7. Add soaked and drained Basmati rice into the cooker vessel and mix well.
8. Add 2 cup of water and mix well all the ingredients in the cooker vessel.
9. Cover the cooker vessel with lid and put weight on the lid. Pressure cook for 2 whistles and switch off the flame.
10. When the pressure releases and the cooker becomes cool, open the cooker lid.
11. Gently fluff the Mint Pulao with a fork without breaking the rice.
12. Transfer the Mint Pulao / Pudina Pulao to a serving plate.
A tasty, delicious and aromatic Mint Pulao / Pudna Pulao is ready to serve hot with plain Curd or with Onion Raita.
MINT PULAO / PUDINA PULAO RECIPE - STEP BY STEP METHOD WITH FEW PHOTOS.
Instructions:-
1. Wash Basmati Rice 2/3 times in water and soak for 20 minutes in water. Then drain water completely and keep aside.
2. Seperate the Mint leaves and Coriander leaves from its branches. Clean, wash well in water and drain water completely. Chop both the leaves roughly and keep aside.
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| Mint Leaves |
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| Coriander Leaves. |
3. Pee,l wash and chop a small piece of Ginger and keep aside.
4. Wash and chop Green chillies into small pieces and keep aside.
5. Peel and chop one Onion lengthwise and keep aside.
6. Peel and chop Garlic cloves and keep aside.
7. In a mixer grinder add the roughly chopped Mint leaves, roughly chopped Coriander leaves, chopped Ginger pieces, chopped Green chillies, one chopped Onion, chopped Garlic cloves, and desiccated Coconut.
8. Grind all the above ingredients together to a smooth paste adding 2tbsp of water . Keep aside the ground Mint Coriander leaves paste.
9. Seperate the Cauliflower florets,wash well and keep aside on a plate.Peel and chop 2 medium size Onion into thin lengthy pieces and keep aside. Peel, wash and grate Carrot and keep aside.Keep aside the frozen Green peas.
10. Wash and finely chop Tomatoes and keep aside.
Method:-
1. In a pressure cook heat 3 tbsp Ghee on medium flame and add Bay leaves, Cinnamon, cloves, peeled Cardamom, 2 small pieces of Staranise and saute well till fragrant. Add Cashewnuts and fry well.
Method:-
1. In a pressure cook heat 3 tbsp Ghee on medium flame and add Bay leaves, Cinnamon, cloves, peeled Cardamom, 2 small pieces of Staranise and saute well till fragrant. Add Cashewnuts and fry well.
2. Add thinly sliced Onion and saute well till the Onion pieces become translucent and turn golden colour.
3. Add chopped Tomatoes into the cooker vessel and saute well till soft and mushy.
4. Add required Salt into the cooker vessel and mix well.
5. Add grated Carrot, frozen Green peas and Cauliflower florets and mix well. Sprinkle little water and saute well and cook for 2 minutes on low flame.
6. Add the ground Mint Coriander leaves paste and mix well and cook on low flame until the raw smell of paste goes.
7. Add soaked and drained Basmati rice into the cooker vessel and mix well.
8. Add 2 cup of water and mix well all the ingredients in the cooker vessel.
9. Cover the cooker vessel with lid and put weight on the lid. Pressure cook for 2 whistles and switch off the flame.
10. When the pressure releases and the cooker becomes cool, open the cooker lid.
11. Gently fluff the Mint Pulao with a fork without breaking the rice.
12. Transfer the Mint Pulao / Pudina Pulao to a serving plate.
A tasty, delicious and aromatic Mint Pulao / Pudina Pulao is ready to serve hot with plain Curd or with Onion Raita.
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