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Articles: Recipes | Mint Pulav
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| Ingredients: | | | | | Basmati Rice | : | ½ kg | | | Mint Leaves (Pudina) | : | 2 bunches | | | Coriander Leaves | : | ½ bunch | | | Green Chillies | : | 4 | | | Ginger | : | ½' piece | | | Garlic | : | 6 flakes | | | Grated Fresh Coconut | : | 2 tbsp | | | Cinnamon | : | 1' pieces-2 | | | Cardamoms | : | 2-3 | | | Cloves | : | 2 | | | Onions | : | 2 (chopped) | | | Lemon Juice | : | 1 tsp | | | Oil | : | 4 tbsp | | | Salt | : | to taste | | | Bread Slices | : | 2-3 (fried in ghee) | | | Cashew Nuts | : | 10-12 (fried in ghee) | | |
| | Preparation: | | | | Clean and wash mint and coriander leaves. Grind them along with green chillies, ginger, garlic and coconut. | | | | Heat oil in a pressure cooker. Add cinnamon, cloves, cardamoms and fry till they splutter. Add sliced onions, and fry till they become translucent. Add ground masala and salt and stir fry till oil oozes out at hte edges. Pour in 3 cups of water and let it come to one boil. Put washed rice mix well. Cover and cook till you get one whistle. Simmer the flame and cook for about 3 minutes. | | | | Garnish with fried Bread slices and fried cashew uts. Serve hot with tomato raitha. | | |
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