During GG’s internship, she used to take her lunch when she had to work in the office and this meant I made one pot meals more than usual. When I got bored of making the usual pulaos, I tried this coriander and mint pulao as I had some mint leaves which was getting spoilt. The recipe is different from my usual mint pulao where I grind the mint leaves to a paste and this one had a very subtle smell and taste of mint and coriander and was very tasty. It is a definite keeper and I will be making this again soon.
Coriander Mint Pulao
- 2 cups basmati rice, soaked in water for about 20-30 minutes
- 2 tbsp ghee
- 1 large onion, finely sliced
- 1 carrot, peeled and cut into 2-inch sticks
- 1 potato, peeled and cut into 2-inch sticks
- ¼ cup green peas
- 1 green chilli, slit
- A one-inch piece of ginger, julienned
- 10-12 pieces of cashew nut
- 1 tsp cumin seeds
- 3 cloves
- 3 cardamom
- 1 bay leaf
- A one-inch piece of cinnamon
- 2 tbsp mint leaves, chopped
- 2 tbsp coriander leaves, chopped
- Salt to taste
- Wash the basmati rice well and drain keep aside.
- In a pan, heat the ghee and when the ghee heats up, add in the cumin seeds and let them splutter.
- Then add the cloves, cardamom, cinnamon and bay leaf and saute for a few seconds.
- Next, add in the green chilli and ginger and saute for a few seconds.
- Now add in the cashew nuts and saute till the cashew nuts turn golden brown.
- At this point, add in the sliced onions and saute till the onions become translucent.
- When the onions are translucent, add in the chopped vegetables and saute for a few minutes.
- Add in the chopped coriander and mint leaves and saute for a few seconds. We don’t need to cook them, just let them wilt.
- Lastly, add in the rice and salt and saute for a minute or two.
- Transfer everything to a rice cooker and add water. I usually add 2 cups of water for every cup of rice, but please use your discretion and the instructions in the packet of rice.
- Cook the rice either in the rice cooker or on the stovetop and once the rice is done, let the pan stand for about 5 minutes before opening it.
- Fluff the rice with a fork before serving. Serve hot with a raita of your choice.