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Mint Pulao
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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.
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