How to make Mint Pulao -
Tasty and delicious mint pulao.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Mint Leaves (पुदीने के पत्ते )
Cuisine : Indian
Course : Rice
For more recipes related to Mint Pulao checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Telangana Avakaya Annam Ginger Imli Chutney Pulao Moong Sprouts Brown Rice Rice Vermicelli Pulao
Mint Pulao Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mint Pulao Recipe
Rice 1 1/2 cups
Mint Leaves 1/2 bunch
Onion 1 large
Garlic 4 cloves
Ginger 1 inch piece
Green chillies 2
French beans 5-6
Carrot 1 medium
Green peas shelled 1/4 cup
Fresh coriander leaves a few sprigs
Oil 2 tablespoons
Bay leaves 2
Cumin seeds 1 teaspoon
Green cardamoms 2
Caraway seeds (shahi jeera) 1 teaspoon
Cinnamon 2 one-inch
Cloves 4
Salt to taste
Method
Step 1
Pick rice, wash and soak in three cups of water for thirty minutes. Clean wash and tear mint leaves with hand. Peel, wash and finely slice onion. Peel and wash garlic and ginger. Remove stems, wash green chillies and grind them with garlic and ginger to a fine paste.
Step 2
String French beans and cut into half inch pieces. Peel, wash carrot and cut into half inch sized cubes. Wash and drain green peas. Clean, wash and finely chop coriander leaves. Heat oil in a pan and add bay leaves, cumin seeds, green cardamoms, caraway seeds, cinnamon and cloves. Sauté for a minute.
Step 3
Add onion and sauté till light golden brown. Add garlic-ginger-green chilli paste and sauté for a minute. Add all the vegetables, rice and salt and sauté for five to seven minutes. Add half the mint leaves and sauté for a minute. Add three cups of water and stir well.
Step 4
Cover the pan with a lid and cook the rice till it is done. After the pulao is done garnish with fresh coriander leaves and the remaining mint leaves. Serve hot with raita.
Nutrition Info
Calories : 1530 Kcal
Carbohydrates : 270.9 gm
Protein : 33.3 gm
Fat : 34.6 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
