| Recipe Name: Mint Pulav |
|
| |
| Category: Rice Varieties |
|
|
| Prep Time |
Cook Time |
Serves |
|
|
6 |
|
| |
|
|
| |
Ingredients: |
| Basmati rice |
|
1 cup |
| Potatoes |
|
2 diced |
| Shelled peas |
|
¼ cup |
| Mint leaves |
|
1 small bunch |
| Grated fresh coconut |
|
10g |
| Green chillies- |
|
6 or 7 |
| Ginger |
|
½ inch piece |
| Turmeric powder |
|
¼ tsp |
| Lemon |
|
½ |
| Cloves |
|
2-3 |
| Cardamom |
|
2 |
| Bay leaf |
|
1 |
| Oil |
|
15 g |
| Salt as required. |
|
|
|
|
| |
Method: |
- Wash and soak rice for half an hour. Pressure cook with 2 cups of water.
- Allow it to cool, separate the grains, add a teaspoon of oil while separating them.
- Pressure cook potatoes with skin and then peel. Dice into cubes. Cook peas separately.
- Cut onions into 1 inch long pieces. Fry mint leaves in little oil and then grind it along with coconut, green chillies, ginger and turmeric powder.
- Heat rest of the oil in a pan and fry garam masala spices and onions. Add ground paste with potatoes and peas.
- Stir constantly in medium flame till raw smell goes. Add powdered salt and cooled, separated rice to this.
- Mix well in a high flame till rice becomes steaming hot. Squeeze lemon juice, mix gently and remove from fire.
|
| |
|
Tags:
rice, potato, peas, mint leaves, coconut, turmericMint Pulav, add , oil , fry , cook , rice , potatoes , ¼ , little , peas , onions , leaves , mint , inch , flame , rest , fire ,
heat , powder , pan , subcategory |
| |
|
| |
|
| |
