Like in most Indian households, rice is one of the staple dishes on our dinner table . I’m always looking out for simple ways to bring some variety to rice dishes, especially as accompaniments to curries. This aromatic mint pulao is extremely simple to make and uses very basic ingredients. This time I cooked it in extra-virgin olive oil which imparts it’s own subtle flavor and colour but it is equally delicious when cooked in any flavourless oil such as canola.
Pudina Pulao (Mint Rice)
- Fresh mint leaves, finely chopped – 3/4 cup
- Basmati rice, soaked – 1 1/2 cups
- Oil – 3-4 tablespoons
- Whole Garam Masala – 2 tablespoons ( 2 green cardamoms, 1 black cardamom, 1 bay leaf , 1 inch piece cinnamon, 3-4 peppercorns)
- Green chillies, slit – 2 (optional)
- Ginger paste – 1 tablespoon
- Yogurt,whisked -3 tablespoons
- Salt – to taste
- Water – 2 1/4 cups (might vary depending upon your brand of basmati rice)
1) Heat the oil and add the whole garam masala. When they begin to crackle, add the slit green chillies followed by ginger paste and then whisked yogurt. Lower the heat and be careful while adding the yogurt as it may splatter. Saute for 2-3 minutes.
2) Add the water, salt and bring to a boil.
3) Add the drained rice. When the rice comes to a boil, add the chopped mint leaves and mix lightly.
4) When almost all the water is absorbed by the rice and ‘craters’ appear, cover the pan and simmer on low heat for 8-10 minutes until rice is fully cooked.
5) Fluff with a fork and garnish with fresh mint leaves. Serve hot with curry of your choice.