Mint Pulao
I definitely need to write this post before my blog disowns me!!
Have been trying to wake myself up from this slumber and been failing at it, every single time . Phew! Blame the Summer and the vacation mode !
So here is a recipe to cool us off a bit and beat this summer heat with some minty main course.Mint not only brings in a lot of flavor to any dish that it goes in to, but it also is a lot beneficial for our health. The aromatic mint is a very good anti-oxidant, widely used for treating any digestive issues. So it’s a perfect ‘taste bhi, health bhi..’ ingredient .
Mint rice is a very easy dish that can be done in very less time and can be served with raitha to make a complete meal. Here is the recipe.
METHOD :
Time Taken : Active time – 10 min
Total Time – 30 min.
INGREDIENTS :
Mint leaves – 2 Cups
Onions – 1 medium
Basmati Rice – 1 Cup.
Water - 2 Cups.
Cardamom pods – 3
Cashews – 5 to 6
Ghee – 2-3 Tbsp.
Fennel seeds – 1 Tbsp.
Salt – to taste
Green chillies – 2-3
Cloves – 2
Bay leaf – 1
Star anise - 1
PREPARATION:
Wash the mint leaves thoroughly and drain it.
Add the mint leaves and green chilies to the blender and grind it to a smooth paste.
Soak the rice in water for half an hour.
METHOD :
Cook the rice with 1 Tbsp. of salt , cloves, bay leaf and star anise and two cups of water.
Once the rice is done, fluff it up well and let it cool down a bit.
Heat a pan on the stove, add the ghee and once the ghee becomes hot, add the fennel seeds.
When the fennel seeds turn golden brown, add the cashews.
When the cashews turn golden , add the mint paste and salt and cook till the moisture evaporates.
When the color of it turns slightly darker, it is done.
Now add this to the rice and mix it evenly.
The yummy mint rice is now done and tastes delicious with raitha.
