Pudina Pulao
Whether you are planning a quick lunch or a special Indian dinner, this pudina pulao recipe is sure to impress with its refreshing taste.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Cup basmati rice
- 1 tablespoon ghee
- 4 green cardamom (elaichi)
- 4 cloves (laung)
- 1 bay leaf (tej patta)
- 1/2 inch cinnamon stick (dal chini)
- 1 teaspoon cumin seeds (jeera)
- 2 tablespoon chopped cashews
- 1 medium size onion, sliced
- 1 medium size carrot, diced
- 1/3 Cup green peas ((fresh or frozen))
- 1/3 Cup curd (dahi)
- 1 teaspoon red chilli powder
- 1/2 teaspoon garam masala powder ((see recipe))
- 1 Cup water
- 1 teaspoon salt or to taste
- 2 Cup fresh mint leaves
- 8 - 10 fresh coriander stalks
- 2 green chilli (medium spicy)
- 6 garlic cloves
- 1 inch ginger
- 2 tablespoon grated coconut
Instructions
- 1
Clean, wash, and soak rice in clean water for 15 - 20 minutes.
- 2
Clean and rinse the mint leaves and coriander stalks. In a blender, add the mint leaves, coriander stalks, green chilli, coconut, ginger, and garlic. Blend into a smooth paste and set aside.
- 3
Add red chilli powder, salt, and garam masala to the curd. Whisk till it is smooth and creamy. Set aside.
- 4
Heat ghee or oil in a heavy-bottomed pressure cooker.
- 5
Add the whole spices (bay leaf, cinnamon, cloves, cardamom, and cumin seeds) and sauté for a few seconds until fragrant.
- 6
Add the sliced onions and fry until they turn golden brown. This takes 5 minutes over low heat.
- 7
Add the vegetables (carrot and green peas) and cashews. Saute for a minute.
- 8
Add soaked rice minus water, whisked curd and green paste. Mix gently till all combined well. Add water just enough to immerse the rice.
- 9
Close the lid of the pressure cooker. Pressure Cook Pulao over low heat for one whistle. Let the steam release naturally from the pressure cooker. Let the pulao rest for 5 minutes before fluffing it with a fork.
- 10
Serve pudina pulao warm with raita, papad and pickle.