MINT PULAV / MINT RICE, Version 1

This receipe is based on cook and serve type.... very simple and easy to prepare...

INGREDIENTS:-

Basmati Rice or Seeraga Samba Rice = 1 cup 

Ghee = 1 tsp

For Grinding:-

Mint leaves (even tender stems can be used) = 2 handful

Coriander leaves = 1/2 cup

Green chillies = 2 or 3 (as per taste)

Ginger - Garlic paste = 1 tsp

Onion  chopped = 1 cup

Tomato chopped = 1/4 cup

Fennel seeds/ Sombu = 1/2 tsp

Cumin seeds/ Jeeragam = 1/2 tsp

Cashews = 7 nos.

For Seasoning:-

Oil = 3 tsp

Cloves = 3 nos

Cinnamon = 2 nos.

Cardamon = 2 nos.

Star ainse = 1
Brinji leaf = 1 

Garam Masala = 1/2 tsp

Coirander powder = 1/2 tsp

Method:-

Wash and soak the rice for 20 mins.

First, grind all the ingredients given under for grinding. If required add water.

Heat a 3 litre pressure cooker on high flame, and add oil. When the oil is hot enough, reduce the flame to sim mode, and add all the ingredients given under for seasoning, except garam masala and coirander powder. { Note- the spices need to be cooked in low flame, to enhance the masala flavour}.

Add the grinded paste to it and stir for 3 minutes. Now add garam masala powder and coriander powder and mix well.  Add 1 and 1/2 cups of water and allow it to boil. Drain the water from the soaked rice and add it to the mint gravy. 

When the rice is half-cooked, add ghee and stir gently. Cover with the lid and pressure cook for one whistle high and switch off the flame. 

Remove the cooker from the burner, to avoid overcooking. When the pressure releases completely, mix gently and cover with the lid with weight. 

After 10 mins, Mint pulav, is ready to be served.