Mint Veg Pulao | Minty vegetable Rice
Tuesday, July 07, 2020
Yummy Vegetable pulao! one of the favorite dish in my house and also made often as it is easy to take it for lunch. All the healthy vegetables and wonderful flavors bursting in every-bite you take. At work, every-time I warm up my lunch, I always hear the compliment "It smells so gooood in here!" I usually make a big batch which will last couple of days for lunch. It is easy to make too. I grow my own mint in pots, so no shortage of that as mint plants loves to spread and like any other herb, it needs regular harvesting for it to grow well. Here is my Mint Pulao recipe. Hope you will try it and enjoy it with your family.
Ingredients:
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- Rinse the rice until water runs clear, drain and keep aside.
- Wash and cut all the mix-vegetables. Add some salt and partially cook in pressure-cooker or just by boiling them. I usually cook in Microwave oven for about 5 to 8 minutes. Keep aside
- In a wide non-stick pan, with ½ tsp oil, sauté cut onion until slightly translucent. Remove the onion into a separate dish and keep aside.
- In the same pan, now sauté garlic, cinnamon, cloves, ginger and mint leaves. Slightly cook mint leaves to remove its rawness and also bitterness which some of the mint strongly have. I grow three variety of mint in my backyard and one of them is very bitter.
- Turn off the heat and transfer the content to a food processor|blender jar
- To the food processor jar, also add cut green chilies, coriander leaves and a tablespoon of sautéed onion.
- Add about ¼ cup of water and grind it into fine paste.
- In the same pan, on a medium flame, heat 1 tsp of ghee (or oil). Add bay-leaves, cardamom, caraway seeds, cloves, star anise and cashew-nuts. Sauté for few minutes and then add the ground masala paste.
- Cook the masala for about 3 to 5 minutes or until the raw smell of masala is gone. You will notice that the masala turns to a darker shade of green.
- Now add the partially cooked mix-veggies.
- Add ¼ cup of water, mix the veggies and masala. Cover and cook for about 3 to 4 minutes.
- Meanwhile, in a small saucepan, bring 3 cup of water to boil [ you may do this in microwave or electric kettle]. Remember, the ratio is - for 1 cup of rice, 1½ cup of water.
- Now add the rice to the masala-veggie mix. Gently stir for about 20 seconds. You don't want to break the rice grains, just coat it with masala. Turn off the flame.
- I use an electric rice cooker and hence need to prepare the pan so it does not burn the bottom. Take the cooker pan, add ¼ tsp of oil or ghee. let it coat the bottom. Now, layer the bottom with rest of sautéed onion. My cooker usually burns and browns slightly in the bottom-center. So I layer with onion, which actually tastes good when browned.
- To the rice-mix, add lime juice, boiled water and salt as per taste (about 2 tsp). Mix [Optional: You may add few drops of Kewra water/essence and/or Rose water/essence for extra aroma]
- Now, gently pour the rice-mix to prepared cooker pan. Place the pan in the cooker and cook until done.
- Once done (should take less than 10 to 15 minutes). un-plug the cooker open the lid and let it cool. If needed with help of thin-flat spatula, gently spoon out the mint pulao on a wide serving tray. If you let it sit in the cooker, the rice will over-cook and grains won't be separated.
- Garnish with mint or coriander leaves and/or roasted cashew.
- Serve hot with Cucumber Raita or chana dal or Veg kurma.
- Enjoy mint pulao with your family and friends.
Labels: Main Course, Rice, Tiffin Variety, Vegetarian
~ Mint Veg Pulao | Minty vegetable Rice ~
Posted by Swetha @ 7/07/2020 11:50:00 AM ::
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Posted by Swetha @ 7/07/2020 11:50:00 AM ::
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