Mint pulao or green pulao is so flavorful and easy to prepare. Mint is called as "Phudina" in Tamil. This recipe recalls my childhood memories when my mum used to pack my lunch box with the phudina rice & potato fry which I used to share with my classmates.
Whenever I prepare this dish, our home will be filled with nice aroma and inviting us for an early lunch. This dish goes well with any simple raita or veg korma. I'm happy to share my mom's recipe with you all :)... Enjoy!
- Mint (washed and roughly chopped) - 1bunch
- Cilantro (washed and roughly chopped) - 1/2 bunch
- Shallot - 7
- Garlic clove - 5
- Ginger - 1 inch
- Green chilli - 4
- Sugar (to retain the color) - pinch
- Basmati rice (soak in hot water for half an hour) - 2cups
- Onion (finely sliced) - 1
- Bay leaf - 1
- Cardamom - 2
- Clove - 2
- Cinnamon - 1
- Salt as needed
- Ghee - 2tsp
- Oil - 1tsp
- Water - 3cups
- Grind all the ingredients under the "to grind" into a smooth paste.
- Heat kadai with ghee & oil, add cardamom, clove, cinnamon and bay leaf. Saute for few minutes then add onion, fry until it turns transparent pink color.
- Now add green paste and saute till raw smell goes.
- Drain the water and add soaked basmati, give a quick stir. Add water bring it boil.
- Cook in high flame till water is absorbed by the rice. Now cover with lid and cook in low flame for 10-15 minutes without disturbing.
- After rice is cooked, switch off the flame and wait for 5 minutes.
- Now fluff the rice with fork and serve it with raita and chips.
- You can get creative with the recipe and add tomatoes, paneer, soya protein, veggies etc as per your preference.