Mint(Pudina) Pulao

Mint leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. They are used in various cuisines world over. Mint is not used in cooking but also has medicinal properties. This is my entry to the event “Weekend Herb Blogging(WHB)” started by Kalyn’s Kitchen and hosted by Real Epicurean this week.

The following recipe is in honour of the refreshing herb..Mint!

You will need:

2 cups Basmati Rice (cooker cup measurement)
6-8 green chillies
2 cups fresh Mint leaves
1 Carrot diced
½ cup peas
1 potato diced
1 onion thinly sliced
2 Cardomom pods
2 Cloves
1” pc Cinnamon stick
1 Bay leaf (dry)
3-4 tbsps oil
1 tsp Ginger Garlic paste
Salt to taste
Few drops Lemon juice
Water 3 cups (1 cup Rice:1 1/2 cup water)

Boil the veggies. Grind mint and green chillies with little water in a blender. Heat oil in a pressure cooker. Add cardamom, cloves, cinnamon stick and the bay leaf. Fry till fragrant and then add the sliced onions. Fry till they are soft and transparent. Add the ginger garlic paste and fry for a few minutes. Now add the mint-chilli paste, stir for 2 minutes and then add the boiled veggies. Mix well and add the measured water and close lid. When the steam begins to rise, reduce heat and add the washed strained basmati rice. Add salt and lime juice, mix well and close lid with weight. Cook on low heat for 10 minutes. Mix well before serving.

Serve with summer salad with or without yoghurt.