Pudina (mint) pulav is like the yummiest food of all times! Yes, hands down it wins. All of you there who say you don't like mint, I challenge you to not like, oh no, not love this!!!
I am not bragging but this rice is sooo aromatic and flavorful that anyone I have served to simply could not get enough. So many of my friends who said mint is too strong now are big fans. All thanks to my mum's recipe 😊
For the mint rice, you will need -
Two Handfuls - Washed fresh mint leaves
5-6 Strands - Coriander leaves
2 Inch - Ginger
4-5 Cloves - Garlic
1-2 - Green Chilies
1-2 - Cloves
1/2 Inch - Cinnamon
1 Pod - Cardamom
1 Small or 1/2 of a Big - Onion
200 - 250gms - Basmati Rice soaked
A Cup - Green Peas or Corn or Paneer Cubes
A Tspn - Fennel Seeds
5 Tbspns - Oil + Butter
Salt
1 Tspn - Turmeric Powder (Optional)
1 Tspn - Red Chili Powder (Optional)
1 Tspn - Garam Masala (Optional)
2 Tspns - Vinegar or 1 Tbspn - Yoghurt or 1/4 of Lime Squeezed (any one for the tartness)
Method -
The ingredients list is long but it is really very easy to make. All the ingredients up until the rice, blend it to a fine paste. If cooking in a pressure cooker, heat the oil and the butter, add the fennel seeds. Then add the ground mixture and sauté really well, for about 8-10 mins. As you sauté add salt, turmeric powder, red chili powder, if you want a little more spice or you can avoid it. If using yoghurt for tartness add now. Add the peas or corn if using, now. Once the color changes into dark green and the aroma is all over the house, add the rice, after draining the water. Mix well. Add the garam masala now if you want. If using lemon juice or vinegar for tartness, add that now. If your rice measures two cups, add two cups of water, basically rice to water is 1:1 ratio. Add salt as per your taste. Cover the lid, let it blow three whistles and turn off the gas. Once the pressure is released, open, mix well and if using paneer, add now. Cover and let the flavors infuse for a few minutes before serving.
If cooking in a pan, I would suggest you cook the rice separately. Follow the same steps for the initial part of the recipe. Add the cooked rice once the ground paste is sauted well, add salt. Mix well. Turn off the heat and then add lemon juice or vinegar and paneer. Mix and cover to let the flavors infuse.
For the Salsa -
1 - Onion
1 - Tomato
1 - Green Pepper
A small bunch - Coriander Leaves
A small cup - Roasted Peanuts
3-4 Tspns - Tomato Ketchup
Salt and Pepper
Method -
Fine chop onion, tomato, pepper and cilantro. Mix all the ingredients and serve!
I am not bragging but this rice is sooo aromatic and flavorful that anyone I have served to simply could not get enough. So many of my friends who said mint is too strong now are big fans. All thanks to my mum's recipe 😊
For the mint rice, you will need -
Two Handfuls - Washed fresh mint leaves
5-6 Strands - Coriander leaves
2 Inch - Ginger
4-5 Cloves - Garlic
1-2 - Green Chilies
1-2 - Cloves
1/2 Inch - Cinnamon
1 Pod - Cardamom
1 Small or 1/2 of a Big - Onion
200 - 250gms - Basmati Rice soaked
A Cup - Green Peas or Corn or Paneer Cubes
A Tspn - Fennel Seeds
5 Tbspns - Oil + Butter
Salt
1 Tspn - Turmeric Powder (Optional)
1 Tspn - Red Chili Powder (Optional)
1 Tspn - Garam Masala (Optional)
2 Tspns - Vinegar or 1 Tbspn - Yoghurt or 1/4 of Lime Squeezed (any one for the tartness)
Method -
The ingredients list is long but it is really very easy to make. All the ingredients up until the rice, blend it to a fine paste. If cooking in a pressure cooker, heat the oil and the butter, add the fennel seeds. Then add the ground mixture and sauté really well, for about 8-10 mins. As you sauté add salt, turmeric powder, red chili powder, if you want a little more spice or you can avoid it. If using yoghurt for tartness add now. Add the peas or corn if using, now. Once the color changes into dark green and the aroma is all over the house, add the rice, after draining the water. Mix well. Add the garam masala now if you want. If using lemon juice or vinegar for tartness, add that now. If your rice measures two cups, add two cups of water, basically rice to water is 1:1 ratio. Add salt as per your taste. Cover the lid, let it blow three whistles and turn off the gas. Once the pressure is released, open, mix well and if using paneer, add now. Cover and let the flavors infuse for a few minutes before serving.
If cooking in a pan, I would suggest you cook the rice separately. Follow the same steps for the initial part of the recipe. Add the cooked rice once the ground paste is sauted well, add salt. Mix well. Turn off the heat and then add lemon juice or vinegar and paneer. Mix and cover to let the flavors infuse.
For the Salsa -
1 - Onion
1 - Tomato
1 - Green Pepper
A small bunch - Coriander Leaves
A small cup - Roasted Peanuts
3-4 Tspns - Tomato Ketchup
Salt and Pepper
Method -
Fine chop onion, tomato, pepper and cilantro. Mix all the ingredients and serve!
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