Flavorful One-Pot Mint PulaoVeg
Brighten up your mealtime with this vibrant, aromatic Mint Pulao! This easy one-pot recipe features fragrant basmati rice infused with a fresh, flavorful paste of mint, coriander, ginger, garlic, and green chilies. Perfectly spiced with whole garam masala and sautéed with onions and tomatoes, it’s a refreshing and healthy dish ideal for a quick lunch box or a delicious weeknight dinner. Serve it warm with a cooling cucumber raita for a complete and satisfying meal experience.
Ingredients
For the Masala Paste:
1 pinch Ginger
3 cloves Garlic
5 large Green Chilli
handful Mint Leaves
handful Coriander Leaves (chopped)
1 cup Fresh greated coconut
as needed Water
For the Pulao:
3 tbsp Clarified Butter (Ghee)
as needed Garam masala Powder (Hot Spices)
2 large Onion (thinly sliced)
1 large Tomato (thinly sliced)
to taste Salt
1 tsp Garam masala Powder (Hot Spices)
large Mint Leaves
handful Coriander Leaves (chopped)
300 ml Basmati Rice
600 ml Water
Instructions
1
In a blender, combine the ginger piece, garlic cloves, green chilies, a handful of mint leaves, a handful of coriander leaves, and freshly grated coconut. Add a small splash of water and grind everything together until you achieve a smooth paste.
2
Heat ghee in a pressure cooker. Once hot, add the whole spices: bay leaf, cinnamon, cloves, cardamom, star anise, cumin seeds, and whole peppercorns. Add the thinly sliced onions and sauté until they turn transparent. Next, add the thinly sliced tomato and cook until softened.
3
Stir in the ground masala paste. Sauté the mixture for several minutes until the raw smell of the ingredients has completely dissipated.
4
Season the mixture with salt and garam masala powder, mixing well. Add the remaining portion of your fresh mint leaves and a handful of coriander leaves to the cooker, stirring to combine.
5
Add the washed basmati rice to the cooker, mixing gently to ensure the rice is coated with the masala without breaking the grains. Pour in the water (using a ratio of 1 part rice to 2 parts water). Close the pressure cooker and cook on medium flame for two whistles.
6
Once the cooking is complete, turn off the stove and let the pressure release naturally. Let the rice rest for about 10 minutes before opening the cooker. Serve your flavorful Mint Pulao with a side of raita.
Nutrition Facts
3 servings per recipe
