Pudina / mint is one of those herbs that has lot of nutrition and nice aroma. I used to make pudina rice often but I make pudina pulao once in a while. I thought of making slight variations in my regular way of making pudina pulao and it came out well, it was a big hit in my family.

Ingredients:

• 1 cup – Basmati rice
• 1 no – Onion (chop lengthwise thinly)
• 1 tsp – Ginger garlic paste
• 1/2 cup – Coconut milk
• 1 tbsp – Yogurt
• 1 1/2 cup - Water
• Salt as needed

For grinding:

• 1 cup – Pudina / Mint leaves
• 1/4 cup – Coriander leaves
• 5 nos – Sambar onion (small onion)
• 3 or 4 nos – Green chillies
• 1/2 tsp – Fennel seeds
• 1/2 tsp – Cumin seeds

Seasonings:

• 2 tbsp – Oil / ghee
• 1 no – Cinnamon stick
• 2 nos – Clove
• 1 no – Cardamom
• 1 no – Star anise
• 1 no – Bay leaf

Preparation method:

1. Soak basmati rice for upto 30 mins. Drain water and set side.
2. Grind all the items given in the list for grinding to a coarse paste. Set aside.
3. Heat oil/ghee in a pan, season with items given for seasoning. Add onion, little salt and ginger garlic paste, saute until translucent.
4. Now add ground paste and saute until raw smell goes. Then add a tbsp of yogurt and saute for few seconds.
5. Add coconut milk and 1 1/2 cup of water along with required salt, bring it to boil. Then add rice and cover it with a lid, cook until ¾ done. Remove the vessel from the stove and place a wide pan with water. Allow them to heat.
6. Reduce to low flame and place back the pressure cooker on the wide pan and cook pulao for 20-25 mins. Pudina pulao is ready and serve hot with raita and curry of your choice.

Notes:

• You can also pressure cook this pulao instead of putting in dum.
• If you prefer you can also add potato and peas in this pulao.