Dill & Mint Pulao

I had my hands full this past weekend working on a Dragon Theme cake for a friend's dear daughter for her 4th birthday. The little girl was super excited that her aunty had baked her a cake. We went to her party too on Saturday and stayed on till late evening. It was a lazy Sunday and I wanted to be in and out of the kitchen as quickly as possible. One pot meals always come to the rescue at such times, and somehow feel like less hard work..well this one really is though.

I had both fresh Dill and Mint on hand so I made Dill & Mint Pulao. Both these herbs compliment each other flavorwise.



You will need:

1 cup Basmati rice, washed and soaked in water for 10 mins
1 ½ cups Water
3 tbsp Oil
3 Cloves
2 Cardamom pods
1” pc Cinnamon stick
2 Bay leaves
1 Onion thinly sliced
¼ cup Frozen Peas
½ cup chopped fresh Dill
½ cup chopped fresh Mint
1 Tomato chopped
1 tsp fresh Lemon juice
Grind to a paste:
4 Green chillies
2 cloves Garlic
1” pc Ginger
2 tbsp Chopped Cilantro

Heat the oil in a pressure cooker. Add the cloves, cinnamon, bay leaves and cardamom pods. Saute for a few seconds, meanwhile prepare the paste. Add the sliced onions and sauté till done. Now add the prepared paste and sauté till fragrant, about a minute. Now add the frozen peas, chopped tomato, dill and mint. Cook for a few minutes till the tomatoes are soft and the herbs are aromatic.


Add water and close cooker lid, and wait for pressure to rise. Once it does, open lid, add drained basmati rice, salt and lemon juice. Stir and close lid, turn heat to high. When the steam rises again, place weight on lid, lower heat and cook for 8 minutes. Turn off heat and let cool slightly before opening the cooker.


Serve with a cool cucumber raita.