MINT PULAV

Mint has a strong, special and refreshing aroma. Mint is a good appetizer and has plenty of medicinal values.

INGREDIENTS:
Basmathi rice - 1 cup
Onion - 2
Green peas - 1/2 cup (soaked)
Carrot - 2
Beans - 10
Capsicum - 1
Tomato -2
Sambar powder/Red chilly powder - 1& 1/2 tsp
Crushed Ginger garlic - 2 tsp 
Green chilly - 2
Mint leaves - 1 bunch
Coriander leaves - a handful
Lemon - 1/2
Ghee - 2 tsp
Oil - as desired
Salt
For Seasoning
Cloves - 2
Cinnamon - 2
Star Anise - 1
Cardamom - 2
Fennel - 1 tsp
Cumin - 1 tsp
Bay leaf - 1
Mace/Jathipathri - 1

METHOD:
1. Wash & soak Basmathi rice in water for 20 minutes.
2. Chop all the vegetables and keep aside. Wash and chop the mint, coriander leaves.
3. In a Pressure cooker, heat oil, add all the ingredients given for seasoning one by one and stir well until nice aroma comes out.
4. Add chopped onions, saute well till it becomes transparent, add crushed ginger garlic and cook well until raw smell goes off.
5. Add the chopped veggies, slit green chilly and cook for few minutes. Add little salt and mix well so that the tomato turns juicy.
6. Add Sambar powder/Red chilly powder, required salt for the whole dish and stir well. 
7. Add chopped mint leaves and saute for a minute.
8. Add 1& 1/2 cup of water to the vegetables and allow to boil. 
9. Add the soaked basmathi rice and mix well until it is half cooked.
10. Add lemon juice, coriander leaves, ghee & mix well and close the lid of the cooker.
11. Allow up to 2 whistles on high flame and lower the flame for 5 minutes.
12. Tasty and aromatic Mint pulav is ready to be served with Onion raitha/tomato sauce.

See for Mint Pulav(other version), Paneer Vegetable Pulav, Veg. pulav in this blog.

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.