Tuesday, 20 October 2020


 Pudhina or Mint pulav is very easy to make in our home with simple and available in our kitchen. It is one of the delicious one pot meal perfectly blended nice aromatic spices with unique flavour of mint leaves.

This recipe involucres three steps

STEP one:

Basmati Rice 2 cups
Water in Lukewarm state: 400 ml


Soak the Basmati Rice in Lukewarm water for 29 minutes.

STEP two:

Mint greens one big bunch
Garlic cloves 4 pcs
Green Chillies 2 pcs
Water 25 ml


Rinse the plucked leaves and leaf buds along with their tender stem, thoroughly.
Transfer them to the mixer jar.
Add garlic and green Chillies. 
Add water.
Cover and keep ready to grind.
We should grind after tempering. 

STEP three:


Cinnamon 3-4 sticks
Black Cardamom 3-4 pcs
Cloves 4 pcs
Bay leaves 3 pcs
Shallots chopped 1/2 cup
Bellary onion medium size finely chopped
Curry leaves 10-15 pcs
Grated Ginger 1 tsp
Green chilly slit one
Ground nut oil 3 tbsp
Lemon one squeezed
Mint greens a fistful
Water 4 cups
Rock salt 3/4 tsp
Desi ghee 1 tsp+1/2 tsp

Drain the soaked Rice and set aside to drain completely
Heat the pressure cooker 3 litre with Groundnut oil
on medium flame.
Throw Cinnamon sticks, black cardamoms,cloves in hot oil.
Once they start frying, throw Bay leaves.
Add shallots, finely chopped bellary onion  green chilly and curry leaves.
Saute for five minutes until the shallots and onion  turn transparent and brown.
Transfer the drained rice to the pressure cooker and saute until the remaining Water to dry up.
Simmer the flame.
Now, grind the green contents to a fine paste.
Add 4 cups of water to the ground paste.
Transfer the mint contents to the cooker and stir to combine.
Turn the knob to medium flame.
Add salt, ghee respectively.
Stir to combine.
Let the contents to boil.
Squeeze the whole lemon
Give good stirs.
Cover the cooker with its lid.
Pressure-cook on medium heat until three whistles.
Simmer for a second.
Switch off the flame.
Set aside to cool down of its own time.
Open Let them steamed Rice cool down for five minutes.
Add another 1/2 tsp ghee.
Fold gently.
Ready to serve.

Serve with onion raita.

Cooking time: 40 minutes
Yield 3 servings.

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