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Mint Pulao
By : arunaCategory : Rice, South indian, Kids specials
Servings : 2-3
Time Taken : 15-30 mins
Rating :
Method
- Heat oil in a pan, add bay leaf, cinnamon, cloves and cardamom, saute for a min.
- Split and add the green chillies, saute it.
- Add the small onions and fry till they turn slightly brown.
- Add the ginger-garlic paste, saute it well.
- Now add the mint leaves; saute for a min.
- Add coriander leaves and saute it well.
- Now add the coconut and fry for 3 mins.
- Allow this to cool and grind it in a blender to a smooth paste along with sufficient water.
- Heat ghee in a pan, fry the cashews and keep it aside for garnishing.
- In the same pan, along with ghee, add oil, now add the ground paste along with salt and stir it gently on a low flame.
- Add rice little by little, and mix it gently, check for salt.
- Mix them gently on a low flame for about 3 mins.
- Finally garnish with cashews.
- Serve hot with any raita.
Ingredients:
1 cup - cooked rice
1 cup - fresh mint leaves
1/2 cup - coriander leaves
10-15 - small onions
1/2 cup - grated coconut
2 - green chillies
1 tsp - ginger garlic paste
Bay leaf
1-inch cinnamon stick
2 each - cardamom, cloves
10 - cashewnuts for garnishing
Salt
Oil
Ghee
1 cup - cooked rice
1 cup - fresh mint leaves
1/2 cup - coriander leaves
10-15 - small onions
1/2 cup - grated coconut
2 - green chillies
1 tsp - ginger garlic paste
Bay leaf
1-inch cinnamon stick
2 each - cardamom, cloves
10 - cashewnuts for garnishing
Salt
Oil
Ghee
RECIPES BY ARUNA
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