Mint Pulao

Ingredients

• • Basmati rice - 1 cup
• • Potatoes (diced) - 2
• • Peas - ¼ cup
• • Mint leaves - 1 bunch
• • Coconut (grated, fresh) - 3 tablespoons
• • Green chillies - 6
• • Ginger - ½ inch piece
• • Turmeric powder - ¼ teaspoon
• • Lemon - ½
• • Salt - as required
• • Cloves - 3
• • Cardamoms - 2
• • Bay leaf - 1
• • Ghee (for frying) - as required

Method

• 1. Wash and soak rice for half an hour.
• 2. Pressure cook with two cups of water.
• 3. Allow it to cool.
• 4. Separate the grains.
• 5. Add a Teaspoon of ghee while separating the grains.
• 6. Pressure cook potatoes with skin and then peel.
• 7. Dice into cubes.
• 8. Cook peas separately.
• 9. Cut onions into 1 inch long pieces.
• 10. Fry mint leaves in little oil and then grind it along with coconut, green chillies, ginger and turmeric powder.
• 11. Heat rest of the ghee or oil in a broad frying pan and fry garam masala spices and onions. Add ground paste with potatoes and peas.
• 12. Stir constantly in medium flame till raw smell goes.
• 13. Add powdered salt and cooled, separated rice to this.
• 14. Mix well in a high flame till rice becomes steaming hot.
• 15. Squeeze lemon juice, mix gently and remove from fire.
• 16. Serve hot with onion raita.