Pudina pulao | Mint rice

Pudina pulav is a staple single pot meal at our home. I have already posted pudina chana pulav recipe around 2 years back. Am revisiting the recipe:) The new version of pudina pulao has few extra ingredients than old recipe. Nevertheless both versions taste gud!

Ingredients:

Basmati Rice: 1 cup
Pudina (Mint leaves): 1 bunch
Cilantro: handful (or half the quantity of mint leaves)
Onion: 1
Potatoes: 2 (chopped as medium sized cubes)
Chana (Chickpeas): ½ cup
Grated coconut: 3 tbsp
Green chillies: 3
Garlic: 2-3 pods
Ginger: 2 tsps (minced)
Cloves: 2
Pepper: 2-3 pieces
Cumin seeds: 1 tbsp
Cinnamon bark: thin piece of 1 inch length (or as required)
Asafetida (Hing): a pinch
Bay leaf: 1 (preferably small)
Salt: to taste

Note:

1. Soak chana (chickpeas) in water overnight or at least 6-8 hrs. Drain water and use the soaked chana in the recipe. You need not pressure cook it prior to adding it in the pulao.
2. If you use the canned chickpeas, throw the water, rinse it and use.
3. I have used 1.5 cups of water for 1 cup of basmati rice. In case you use different variety of rice, change the amount of water accordingly.

Preparation Method:

• Chop onion and potatoes and keep it aside.
• Wash and clean mint leaves and cilantro.
• Grind  mint leaves and cilantro together with ginger, garlic, cloves, cinnamon, pepper, cumin seeds, green chillies and coconut.
• Add water as required and make a smooth paste.
• Wash and clean rice.
• Drain water from the rice and keep it aside.
• Meanwhile heat oil and sauté onion till transparent.
• Toss potatoes and fry for 3-4 minutes.
• Add the ground masala (mint paste), hing and salt and keep stirring for 2 minutes.
• Mix rice and fry for 3-4 minutes in low flame.
• Add chana and bay leaf and mix well.
• Add 1.5 cups of water and pressure cook for 2-3 whistles.
• Serve hot with raita!

Share & Enjoy! -