Preparing lunch on a working day is quite challenging. Even more challenging is deciding on what to cook - isn't? Well, mint pulao is one of those recipes you can make easily on a weekday and pack it for lunch, that too for kids. You can have it with cauliflower pakora or masala vada or with pickle, fryums. Let's see what are the ingredients needed.
Ingredients:
1 cup mint leaves
10-12 cashews
2 green chillies
1 bay leaf
1 cardamom
1-star anise (optional)
3 cloves
2 tbsp ghee or oil
1 cup basmati rice
salt to taste
1 tsp ginger garlic paste
1 big onion, thinly sliced
1/4 cup chopped carrots
1/4 cup corn
Steps:
1. Wash and soak the basmati rice in cold water for about 20 minutes.
2. In a heavy bottomed pan or a pressure cooker, add ghee or oil. Once ghee gets warm, add cloves, cardamom, star anise and bay leaf. Saute for 30 seconds.
4. Then add ginger-garlic paste. Saute till raw smell of ginger-garlic paste goes away.
5. Add thinly sliced onions, saute for 3-4 minutes.
Tip: You can add a little bit of salt now, to cook the onions faster. Towards the end, while adding salt adjust it accordingly,
6. Meanwhile, in a blender add green chillies, washed mint leaves and cashews.
7. Grind it to a smooth paste.
8. Add the mint-cashew paste to the pan.
9. Cook on low-medium flame for about 5 minutes, you will see the ghee releasing from the sides of the pan.
10. Add chopped carrots and corn. Mix it well and cook for a minute.
Tip: You can add any vegetable of your choice. I have added carrots and corn to give a contrast colour to the green pulao.
11. Then add soaked basmati rice.
12. Add salt and mix it once.
13. Add 1.5 cups of water. Pressure cook the rice pot for 1 whistle on high flame.
Tip: Remove from the flame immediately after a whistle and let the pressure release by itself.
14. This is how it looks inside the pressure cooker once all the pressure is released. It might take 10-12 minutes. Voila! Mint pulao is ready to serve or to be packed in a lunch box.
15. Transfer the pulao to a wide bowl or if you wish to keep it in the cooker, then mix gently without breaking the rice and keep closed without the whistle (weight).
Tip: If you are using a pan or kadai instead of the pressure cooker, after adding water to the rice keep on high flame for 10 minutes and then on low flame for next 5 minutes. Pulao should be cooked by then.
16. I'm gonna have mint pulao with crispy cauliflower pakora. What's your choice - share your feedback with us.
Ingredients:
1 cup mint leaves
10-12 cashews
2 green chillies
1 bay leaf
1 cardamom
1-star anise (optional)
3 cloves
2 tbsp ghee or oil
1 cup basmati rice
salt to taste
1 tsp ginger garlic paste
1 big onion, thinly sliced
1/4 cup chopped carrots
1/4 cup corn
Steps:
1. Wash and soak the basmati rice in cold water for about 20 minutes.
2. In a heavy bottomed pan or a pressure cooker, add ghee or oil. Once ghee gets warm, add cloves, cardamom, star anise and bay leaf. Saute for 30 seconds.
4. Then add ginger-garlic paste. Saute till raw smell of ginger-garlic paste goes away.
5. Add thinly sliced onions, saute for 3-4 minutes.
Tip: You can add a little bit of salt now, to cook the onions faster. Towards the end, while adding salt adjust it accordingly,
6. Meanwhile, in a blender add green chillies, washed mint leaves and cashews.
7. Grind it to a smooth paste.
8. Add the mint-cashew paste to the pan.
9. Cook on low-medium flame for about 5 minutes, you will see the ghee releasing from the sides of the pan.
10. Add chopped carrots and corn. Mix it well and cook for a minute.
Tip: You can add any vegetable of your choice. I have added carrots and corn to give a contrast colour to the green pulao.
11. Then add soaked basmati rice.
12. Add salt and mix it once.
13. Add 1.5 cups of water. Pressure cook the rice pot for 1 whistle on high flame.
Tip: Remove from the flame immediately after a whistle and let the pressure release by itself.
14. This is how it looks inside the pressure cooker once all the pressure is released. It might take 10-12 minutes. Voila! Mint pulao is ready to serve or to be packed in a lunch box.
15. Transfer the pulao to a wide bowl or if you wish to keep it in the cooker, then mix gently without breaking the rice and keep closed without the whistle (weight).
Tip: If you are using a pan or kadai instead of the pressure cooker, after adding water to the rice keep on high flame for 10 minutes and then on low flame for next 5 minutes. Pulao should be cooked by then.
16. I'm gonna have mint pulao with crispy cauliflower pakora. What's your choice - share your feedback with us.
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