Pudina | Mint Pulao is a rice dish packed with flavors of mint and coriander with a subtle hint of whole spices like cinnamon, cardamom and cloves. The addition of vegetables like carrots, beans, potato, cauliflower and capsicum/bell peppers makes this a wholesome meal with a simple raita or chips.
Biriyani or any rice dish with over powering spice or masala is not a kind of food Amma makes at home (then and now) but has her own signature rice dishes like this one, her quick and easy fried rice and mixed vegetable rice.
The two things important for this recipe. Consistency of rice and using fresh tender Mint & Cilantro/coriander leaves
Serves: 2-3 people
Preparation time: 15 mins and cooking time: 35 mins
Ingredients you will need:
½ tsp Cumin seeds
2 small bay leaves
3 green cardamom
2″ cinnamon stick
1 small bunch Mint (about 14-15 sprigs)
Cilantro/coriander leaves (half the quantity of mint leaves)
3 green chilies
2 tbsp Ghee
1 medium onion, thinly sliced
1 tsp Ginger-garlic paste
1 cup Mixed vegetables cut in approx same size. (Potato, Carrots, Beans, Cauliflower, Capsicum Peas, omit or add as per preference)
1½ cups Basamti rice
2 & 3/4 cups water
Salt – to taste
Cashews fried in ghee.
In a heavy bottom pan, add 2 tbsp ghee and the spices. As they change color and aromatic, add onions. Fry for 3 to 4 minutes and add the ginger-garlic paste. Once the raw smell of ginger-garlic paste is gone, add mixed vegetables. Add the potatoes and beans first as they take long time to cook. Reserve cauliflower and capsicum to last as they tend to become mushy when cooked along with rice in pressure cooker.
Add little salt to the vegetables as they cook. Meanwhile, grind the Mint, Cilantro/coriander leaves and green chilies with little water.
Add the ground paste to the vegetables and continue cooking for 4 to 5 minutes.
Add rice, 2 and 3/4 cups of water and salt (to taste) for the rice.
Pressure cook for 2 whistles. Let the steam release and do not over work with the rice just after opening the cooker, this will break the rice and make it mushy. Open the lid and let it cool for couple of minutes before adding the fried cashews.
Gently mix the mix as the vegetables will be on the top, check for salt or adjust to taste and garnish with fried cashews or bread.