Search This Blog

Saturday, May 27, 2017

Mint/Pudina Pulao

Mint pulao can be prepared in very less time with the few ingredients. When made in pressure cook it is still more faster. The paste of mint,cilantro, green chilli and garlic can be made a day before and it will be easy to make it next day for packing lunch. I made this with basmathi rice but even other variety rice can be used.


INGREDIENTS

BASMATHI RICE
2 CUPS
MINT/PUDINA
1 BUNDLE
CILANTRO/CORIANDER LEAVES
1 BUNCH
GARLIC
4 PEARLS
GREEN CHILLI
3 TO 4
ONION
1 MEDIUM
WHOLE SPICES
3 EACH OF CARDOMOM,CLOVES AND CINNAMON STICKS,1 BAY LEAF
WATER
4 CUPS
OIL
3 TBLSP

video


METHOD
Rinse rice, drain and keep ready half an hour before making pulao.
Clean mint and cilantro, peel garlic, slit green chilli and cut onion into slices.
In a mixer jar, take mint, cilantro, green chilli garlic and make paste adding very less water if needed.
Heat oil in pressure cooker, add whole spices, onion and little salt and saute.
Add the paste and saute ,then add the water , salt and rice and mix.
Let this come to boil on very low heat.
After approximately 10 minutes you can see the water fully aborbed and small
craters being formed in between the rice in the cooker.
Now close the lid and place the weight for the cooker.
Wait for one whistle ( approximately 7 to 8 min). Then switch off the flame.
Open the lid when pressure is fully released.
Fluff up the cooked rice with fork. Mix well till the mint paste is uniformly mixed.
Serve hot with any curd raita. 

No comments:

Post a Comment