Mint Pulav
Pudina is widely used in chutneys. Here it is cleverly combined and ground with other greens like coriander and chilly and the result is a delicious flavoured rice. It looks appetizing on a full dinner table, but also goes down well with a bowl of plain curd for a family dinner. Leftover pudina chutney can also be used to make this dish.
Preparation time: 10 minutes
Cooking time: 5 minutes
Serve: 4
Step 2: Slice onions into long strips. If vegetables are used then shell peas and cut beans into small pieces.
Step 3: Heat oil in a pressure cooker, then add all the whole spices, sliced onions and chopped vegetables.
Step 4: Fry till onion turns into golden brown. Now add prepared chutney and fry for a few minutes.
Step 5: Add washed rice and fry again . Now add salt and required quantity of water, pressure cook for 3 minutes or 2 whistles.
Step 6: Serve hot with onion pachadi. (For Onion Pachadi, refer Pachadi section)
Rice - 3 katoris
Pudina (mint) leaves - 1 katori
Coriander leaves - 3 tbsp
Green chillies - 5 to 6
Ginger - 1 tsp
Garlic - 1/2 tsp
Onion (sliced) - katori
Salt to taste
Whole masala - 2 tbsp
Oil - 3 tbsp
Vegetables (optional) peas (shelled) - 1 katori
Beans (chopped) - 1/2 katori
Method
Step 1: Wash rice and keep aside. Blend pudina, coriander leaves, green chillies, ginger and garlic in a blender into a fine paste.Step 2: Slice onions into long strips. If vegetables are used then shell peas and cut beans into small pieces.
Step 3: Heat oil in a pressure cooker, then add all the whole spices, sliced onions and chopped vegetables.
Step 4: Fry till onion turns into golden brown. Now add prepared chutney and fry for a few minutes.
Step 5: Add washed rice and fry again . Now add salt and required quantity of water, pressure cook for 3 minutes or 2 whistles.
Step 6: Serve hot with onion pachadi. (For Onion Pachadi, refer Pachadi section)
