Pudina Pulao (Mint Pulao)
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 cups basmati rice
- 1 teaspoon jalapeno, minced
- 1 1⁄2 cups mint leaves, chopped
- 2 bay leaves
- 4 -6 cloves
- 8 -10 black peppercorns
- 4 tablespoons ghee
- 2 teaspoons ginger, minced
- 3⁄4 cup yogurt
- 1⁄2 cup coconut, grated
- 4 -6 green cardamom pods
- 3 cups water
- salt
directions
- Wash rice and drain.
- Heat ghee in a heavy bottom pot.
- Add cardamom, cloves, and black peppercorns.
- When they crackle, add bay leaves, ginger, jalapeno, coconut, and yogurt.Cook for 3 minutes.
- Add water, bring to a boil, then add rice and salt.
- Bring to a boil, then add mint leaves, cover and cook over low heat until rice is cooked and fluffy.
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Reviews
-
This is a wonderful pulao dish. I prepared it two days back and forgot to thank you and post my review. For this, I apologise. This pulao turned out very well and my parents as well as my mom's sister and her husband relished every morsel of it. I omitted the jalapenos from this because I couldn't find them anywhere here in Mumbai. I cut down the rice to 1 1/2 cups and like-wise used 3 cloves, 5 black peppercorns, 2 bay leaves, 1 tsp. pounded fresh ginger and 3 green cardamoms. Instead of ghee, I used Ricella Refined Sunflower Oil and only 1 tbsp. of it instead of 4! This turned out to be very flavourful, thanks to the combination of the mint leaves and the coconut. This is a keeper and we'll make this again! Thanks alot for posting the recipe.
Tweaks
-
This is a wonderful pulao dish. I prepared it two days back and forgot to thank you and post my review. For this, I apologise. This pulao turned out very well and my parents as well as my mom's sister and her husband relished every morsel of it. I omitted the jalapenos from this because I couldn't find them anywhere here in Mumbai. I cut down the rice to 1 1/2 cups and like-wise used 3 cloves, 5 black peppercorns, 2 bay leaves, 1 tsp. pounded fresh ginger and 3 green cardamoms. Instead of ghee, I used Ricella Refined Sunflower Oil and only 1 tbsp. of it instead of 4! This turned out to be very flavourful, thanks to the combination of the mint leaves and the coconut. This is a keeper and we'll make this again! Thanks alot for posting the recipe.
RECIPE SUBMITTED BY
JacquelineS
commerce, 83
I'm a high school art teacher and I love cooking for my husband and family. We are all very adventurous eaters and are always willing to try new things.