Delicious Pudina Pulao - Mint RiceVeg
Whip up a fragrant and healthy Pudina Pulao in just 25 minutes! This quick and easy Mint Rice recipe features perfectly boiled rice tossed with fresh mint leaves, aromatic whole spices, crunchy cashew nuts, raisins, and a colorful blend of vegetables like potatoes, peas, and capsicum. Finished with a zesty mint-coconut chutney, this flavorful one-pot dish is the perfect solution for a hassle-free lunch, dinner, or a nutritious addition to any lunch box.
Ingredients
1 cup Boiled Rice
1 cup Green Peas
1 cup Green Capsicum (chopped)
1 no. (finely chopped) Onion (chopped)
1 cup Mint Leaves
1 tbsp Oil
1 inch Cinnamon Stick
2 Cloves
1 tsp Cumin Seeds
2 tbsp Cashew Nuts
2 tbsp Raisins
to taste Salt
3 piece Garlic (chopped)
1 inch Ginger (chopped)
2 piece Green Chilli (chopped)
2 tbsp Grated coconut
2 tbsp Coriander Leaves (chopped)
1 piece Lemon Juice
1 tsp Sugar
1 cup Water
5 piece Peppercorns
2 tbsp Mint Chutney
2 nos. Potato (chopped)
Instructions
1
Heat oil in a pan. Add the cinnamon stick, peppercorns, cloves, and cumin seeds. Once they sizzle, stir in the cashew nuts and raisins until they change color slightly.
2
Add the chopped onions and sauté briefly. Toss in the chopped potatoes and green peas, season with a little salt, cover the pan, and cook for about two minutes without adding water.
3
While the vegetables cook, combine garlic, ginger, green chilies, grated coconut, coriander leaves, two tablespoons of mint leaves, lemon juice, sugar, and a splash of water in a grinder. Blend until you achieve a smooth, consistent paste.
4
Uncover the vegetables, add a small amount of water to the pan, cover again, and continue cooking until the potatoes are tender and soft.
5
Add the chopped capsicum to the pan and sauté for a few seconds. Stir in the prepared green chutney mixture, followed by the pre-boiled rice. Add salt to taste and mix everything thoroughly until well-combined.
6
Tear the remaining fresh mint leaves with your fingers (to prevent them from darkening) and fold them into the rice. Cover the pan and let the dish simmer for two minutes to allow the flavors to meld together before turning off the heat.
Nutrition Facts
2 servings per recipe
