Mint pulao

Submitted by: Tuhina Raman
From the amazing food blog mahanandi . Its fun to cook as the scent of the mint lingers in your kitchen ( and on your hands!) . Serve it with a simple side dish or even plain yoghurt for a light summer meal.

Serves: 4-6

Preparation time:
Cooking time:

Dietary guidance: v v 


Rice ( basmati preferable) - 2.5 cups
Mint - one bunch
Coconut ( frozen or fresh)- 1/4 cup
Green chillis- 3
Cashews- 1/4 cup
Onions- 1
Ginger garlic paste- 1 tsp
Cloves -4
Cinnamon- 4 small sticks
Bay leaves-4
Ghee or oil- 2tbsp
Salt - 1tsp


Wash the mint and discard the stalks. In a food processor or blender combine mint, coconut, chillis and 1/2 tsp salt to fine paste. In a frying pan ( you can also use your pressure cooker or rice cooker and so use only one pan for the whole thing) add 1tbsp of ghee and fry onion with whole spices and ginger garlic paste then add the mint paste and fry until the color changes from a dark green to a light green ( do not burn). In the pressure cooker or rice cooker add 2.5 cups of rice ( basmati preferably) with 5 cups of water and 1/2 tsp salt. Add the fried contents to the rice and then cook until rice is done. Fry cashew nuts in 1tbsp of ghee and then add to the rice when done and leave on warm for 5 minutes before serving. Serve with yoghurt, potato curry or beef cutlets ( see recipe).


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