Pudina pulao
4 posts in a matter of 1 hour can be tedious! But hey, am determined to finish posting these recipes before I fly fly away! Else, these recipes will never get posted (just like my paneer bhurji & kuruma). This is one of those recipes of my MILs that I love over and above those that I have found of the internet. Try it out and you’ll know what I am talking about. The best part for this pulao is that she doesn’t even use much of masala at all. Yet, it turns out awesome. Also, it’s super easy to make and doesn’t take much of time. It’s a perfect lunch box idea. Give it a try peeps & let me know how it turns out.
- 3/4 cup basmati rice
- 1 no big potato (peeled & cubed)
- 1 big bunch mint/ pudina leaves
- 1 no onion
- 2 nos green chillies
- 2 tsp tomato puree (optional)
- 1 tsp mustard seeds
-
Cook the basmati rice as per package instructions with some salt in it. Set it aside.
-
In a small vessel, cook the cubed potatoes with some water & salt. Drain any excess water and keep the it aside.
-
Clean & wash the mint leaves & dry roast it in a pan for a few minutes (The color will start to change).
-
In a mixer, add the mint leaves, green chillies & onions
-
In the same pan, heat some oil & add the mustard seeds.
-
Once the mustard starts to splutter, add the the tomato puree & the ground mixture and stir well for a few minutes till the raw smell goes.
-
Add some salt & the potatoes and stir it around for 2 mins.
-
Turn off the heat.
-
Combine the mixture & rice well. Adjust for salt.
-
Serve the rice with a raita on the side.
Step wise pictures
-
- Clean & wash the mint leaves.
-
- Dry fry the mint leaves & throw it in a mixer along with onion & green chillies.
-
- Grind it to a smooth paste. Add some water if needed.
-
- Cook cubed potatoes in a small vessel on the side.
-
- Heat some oil, let the mustard seeds crackle. Add the tomato puree, ground mixture, salt & potatoes. Stir for a few minutes.
-
- Combine the mixture & pre-cooked rice to get an awesome pudina pulao!
