Ingredients vegetarian 4 servings

• 1 bunch Mint
• 1 cup Basmati Rice
• 3-4 tbsp Oil
• 2 large Onions (slit length wise)
• 1 inch Ginger
• 3 Garlic cloves
• 7-8 Green Chillies
• 1 Bay Leaf
• 2 Cardamom
• 1 stick Cinnamon
• 2 Cloves
• 1 tsp Aniseed
• 8-10 Cashew nuts
• Salt-to taste

Directions

1. Separate the leaves of the mint and wash well and grind them with a little water in a mixie.
2. Grind the ginger, garlic and green chilli into a paste.
3. In a pressure cooker, add a little oil and add the aniseed and when they splutter add the bay leaf, cardamom, cinnamon, and clove.
   
4. Then add the cashew nuts and fry till they are light golden brown in colour.
5. Add the ginger, garlic and green chilli paste and fry till the raw smell goes.
   
6. Then add the slit onions and fry them till they turn pink in colour.
   
7. Then add the mint paste and saute for 4-5 mins.
   
8. Add Rice followed by sufficient amount of water and salt to taste and cook till done.
   
9. Serve hot with onion raita.
   

A Tip: While making the onion raita, fry the onions in a tsp of ghee till they turn light pink in colur and then mix with curd,salt and coriander. This gives a good taste and goes very well with the pulao.

Comments

N.ANANTHA PADMANABHAN

By mincing the mint leaves in mixie add some lemon juice so that mint misx will not turn black.

Admin

I noticed these comments and have modified this contributed recipe to include the step for inclusion of Rice (the main ingredient) of this recipe on behalf of the contributor.

MINNI

Sir, How can we make pulao without rice since it is not mentioned in the directions that when to add rice in the mixture. please explain.

Anita.K

when should we add rice is not mentioned

Hyacinth Castelino

At which stage in the recipe do you add the rice?