By Devi Poojari
A flavourful and lip-smacking pulao with fresh mint, this one pot recipe is perfect to eat with yoghurt or raita on a weekday, when you don’t have all the time to cook.
1 cup basmati rice 1 cup fresh mint leaves ½ cup fresh coriander 7-8 garlic cloves 1-inch piece ginger ¼ cup grated coconut 2 green chillies 2-3 tablespoons ghee 1 bay leaf 2 cloves 1 piece cinnamon 1 mace 1 cup mix veggies (optional) 1 teaspoon cumin seeds 2 green cardamoms Juice of 1 lemon Salt, to taste
Grind the mint and coriander leaves, ginger-garlic, grated coconut and green chillies into a fine paste, with some water.
Rinse the grains of rice three times and soak for 5-10 minutes in clean water.
Meanwhile, heat the ghee in a pressure cooker and add all the whole spices to let them bloom.
Once done, add the ground paste and cook for 4-5 minutes, until it turns dark green.
Add the veggies at this stage, if using and toss in the masala to coat completely.
Season with salt and add the rice in to mix well.
Pour two cups of water and adjust seasoning before bringing to a boil and reducing the heat.
Put the lid on and cook for 10-12 minutes on a low flame.
Cool for a little bit once taken off the heat, and squeeze some lemon juice in before serving warm.