Pudina Pulao | पुदिना पुलाव | Khazana of Indian Recipes | Pulao Recipes | Sanjeev Kapoor Khazana

Refreshing pudina leaves make the basmati rice an interesting affair when cooked with flavourful spices.

PUDINA PULAO

Ingredients

1½ cups fresh mint leaves (pudina), chopped
1½ cups basmati rice, soaked for 20 minutes, and drained
2 tablespoons ghee
2 bay leaves
4-6 green cardamoms
3-4 black cardamoms
4-6 cloves
8-10 black peppercorns
1½ tablespoons ginger paste
¾ cup yogurt, whisked
Salt to taste
Fresh mint sprigs for garnish
Roasted papads to serve
Pickle to serve

Method

1. Heat ghee in a thick-bottomed pan. Add bay leaves, green cardamoms, black cardamoms, cloves and black peppercorns and sauté till fragrant. Add ginger paste, mix and cook for 1 minute. Stir in yogurt and cook for two to three minutes.
2. Add salt, mix and continue to cook for 1-2 minutes.
3. Add 2¼ cups of water and bring to a boil.
4. Drain and add rice. Bring to a boil. Add chopped fresh mint and mix lightly. Cover the pan and cook on low heat for about 8-10 or till rice is completely cooked. Switch the heat off.
5. Transfer the pulao in a serving plate, garnish with mint sprigs. Serve hot with roasted papads and pickle.
6. Serve hot garnished with the fresh mint sprigs.

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