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| Main ingredients | Fresh mint leaves, Basmati rice, Ghee, Bay leaves, Green cardamoms, Black cardamoms, Cloves, Black peppercorns, Ginger paste, Yogurt, |
| Cuisine | Indian |
| Course | Rice |
| Prep time | 15-20 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups chopped fresh mint leaves (pudina)
- 1½ cups basmati rice, soaked for 20 minutes, and drained
- 2 tablespoons ghee
- 2 bay leaves
- 4-6 green cardamoms
- 3-4 black cardamoms
- 4-6 cloves
- 8-10 black peppercorns
- 1½ tablespoons ginger paste
- ¾ cup yogurt, whisked
- Salt to taste
- Fresh mint sprigs for garnish
- Roasted papads to serve
- Pickle to serve
Method
- Heat ghee in a thick-bottomed pan, add bay leaves, green cardamoms, black cardamoms, cloves and black peppercorns, mix and sauté till fragrant. Add ginger paste, mix and cook for 1 minute. Add yogurt, mix and cook for 2-3 minutes.
- Add salt, mix and continue, to cook for 1-2 minutes.
- Add 2¼ cups of water, mix and bring to a boil.
- Add rice, mix and bring the mixture to a boil. Add chopped fresh mint and mix lightly. Cover the pan and cook on low heat for about 8-10 or till rice is completely cooked. Switch the heat off.
- Transfer the pulao into a serving plate, garnish with mint sprigs. Serve hot with roasted papads and pickle.
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