Mint Pulav/ Mint Pulao / Pudhina Pulav/ Pudina Pulav
Mint Leaves also called as "Pudina" is one of the oldest medicinal herb grown around the world. Its widely used in many range of dishes in Indian Cuisine and its an essential ingredient in many food items. Looking at its medicinal benefits, mint is the best cleanser for the entire body and blood. Crushed mint leaves whiten the teeth and fight against bad breath. Though we regularly stock atleast a bunch of Mint Leaves in the kitchen, we mostly exhaust the bunch by adding them in all of our regular food items. This time, I exclusively got 2 additional bunches mainly to make my favorite Mint Pulao, which i had forgotten for a while. Nice Aroma was emanating from the Kitchen while making the Mint Pulao, which in turn triggered the tongue to taste it immediately...Definitely an awesome pick for any gathering, parties..
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| Photo Courtesy by Wiki |
Basmati Rice - 3 Cups
Mint Leaves Bunch / Pudina Bunch - 2 Big or 3 Medium
Green Chillies - 5 Big
Oil - 2 tbsp
Melted Butter or Ghee - 3 tsp
Salt - To Taste
Sugar - 1/2 tsp
Red Onion shredded - 1/2 cup
Ginger Garlic Paste - 1 tbsp
Cinnamon Sticks - 2 Big
Lavang/ Cloves - 5 or 6
Marathi Moggu - 1
Bay Leaves - 4 or 5
Cardamom Seeds / Elachi - 4 or 5
Cashew Nuts - 1 Handful
Red Potato / Golden Potato cubes - 1 Cup
Method
- Wash the Pudina leaves and make a smooth paste of Pudina and green chillies using a mixer grinder and keep them ready. Soak the Basmati Rice in water while starting the process.
- In the big cooking pan ( I used a big non-stick pan), add ghee and oil first. When its heated, add the cinnamon stick, lavang, marathi moggu, cardamom seeds and fry them for a minute.
- Add the ginger garlic paste next and fry them till the raw smell goes off. Next add the onions and fry them to golden brown. After that, add the grounded paste of mint leaves and green chillies to the pan and fry them for 2-3 minutes. A nice aroma would start filling the kitchen now...
- Finally add the cashew nuts, potato cubes, bay leaves to the contents and fry them again for a minute.
- Add 6 cups of water to the cooking pan / vessel, required amount of salt, 1/2 tsp of sugar and mix them well. Allow them to cook on a low flame directly. When its completely cooked, the cooked mint rice would nicely come up till the rim of the vessel.
- Switch off the flame and allow them to settle down for a while.
- Serve this with a side of any raita and enjoy...A healthy mixed rice treat with excellent aroma for us.!!!
Tips / Variations
If its for a special party, add little more ghee and make it rich. Instead of cooking directly on the vessel, you can transfer the contents to an electric rice cooker and cook them outside too...