How to makeBaghare Baingan ?How to cookBaghare Baingan ?Learn the recipeBaghare Baingan ...

Kashmiri dum aloo recipe is among the top hot cooking recipes....

eggplant cooked with poppyseed paste recipe as per anupem...

How to makeHot tomato and spring onions?How to cookHot tomato and spring onions?Learn th...

How to makeCurd Pachadi?How to cookCurd Pachadi?Learn the recipeCurd Pachadiby vahchef.F...

This breakfast recipe is a specialty in Kanchipuram, a small town in Tamil Nadu....

Mint Pulao Recipe, How To Make Mint Pulao Recipe

Name: Mint Pulao
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Yield: 2 persons

How to makeMint Pulao?How to cookMint Pulao?Learn the recipeMint Pulaoby vahchef.For all recipes visit vahrehvah.com17840

About Recipe

How to make Mint Pulao

(42 ratings)

0 reviews so far

Prep time
5 mins

Cook time
10 mins

Total time
15 mins

Author : Vahchef
Main Ingredient : Other

Servings : 0 persons
Published date : November 06, 2016

Ingredients used in Mint Pulao
• Cloves (lavangam in tamil) - 2 clove.
• Aniseed (sombu in tamil) - 1/4 tablespoons.
• Bay leaf (1 small piece) - 1 piece.
• Chillie powder - 3 pinch.
• Cinnamon stick (1/2 inch small stick) - 1/2 small.
• Cardamom - 1 clove.
• Garlic - 5 clove.
• Mint leaves (1 big bunch) - 1 bunch.
• Basmati rice - 1 cup.
• Green chillies - 2 numbers.
• Oil - 3 tablespoons.
• Salt - to taste.
• Corriander leaves - 1/4 cup.
Method:
soak basmati rice in water for an hour and drain the water before cooking. Pour 2 tbsp of oil in a hot pan and put cinnamon stick, aniseed, cloves, bay leaf, garlic, green chillies one by one and fry it to golden brown colour and then add mint leaves and chillie powder to it and fry for 3 to 4 minutes. Then grind this into fine paste. Now take a pressure cooker and put the soaked basmati rice and pour 1 and half cups of water to it and add the paste to it. Pour 1 tbsp oil to it and add necessary salt and stir it once. Now close the lid and allow it to give 3 whistles. Add corriander leaves on top before serving.