PUDINA PULAO

Pudina Pulao 
Serves : 2 to 3

Ingredients:
2 cups rice (  basmati rice)
2 cups fresh mint leaves / pudina, 
1 onion, chopped fine
3 to 4 green chillies
¼ cup grated coconut 
1 tbsp ginger garlic paste
4 cloves
4 green cardamom pods
1" piece of cinnamon
1 tbsp garam masala
1 tbsp ghee
12 roasted cashews for garnishing (optional)
Salt to taste

How to Make Pudina Rice or Mint Pulao:

1. If using basmati, soak the rice in 4 cups water for half an hour and cook in pressure cooker for 1 whistle. Once pressure leaves the cooker, spread out on a plate and let it cool without clumping. If using rice cooker or any other method, cook until the rice is done yet firm.

2. Grind the mint leaves with the coconut, green chillies and ginger / garlic (if using fresh) to a paste.

3. Heat ghee in a pan and roast the cashews until golden brown (if using) and drain. Add the spices - cardamom, cloves, cinnamon, bay leaves and star anise - and saute for about a minute, taking care not to burn them. Then add the chopped onions and saute unil it turns transparent.

4. Add the ground paste to the pan and fry for about 2 to 3 mins until it turns fragrant. Again, take care not to burn! Add salt.

5. Mix in the cooled rice without breaking it too much. Garnish with the roasted cashews and serve with a raita of choice.