In the summer, I stock Mint Leaves in the fridge to make some cool, refreshing lemonade (Shikanji). I had a hankering for some pulao, and decided to make some Mint Pulao, and took pictures so I could share it with you. If you’ve never made pulao before, also check out the Vegetable Pulao recipe for other ideas. A pulao is a rice dish cooked with other ingredients that can include meat, vegetables, paneer, or herbs such as Mint and Cilantro. It is usually cooked with long-grained rice, such as Basmati Rice. I’ve kept this pulao simple and used only fresh mint leaves, you can also add some vegetables if you wish.
Pitfalls
There are a couple key things to keep in mind to make pulao so the rice grains are perfectly cooked – the rice to water proportion and the soaking time and cooking time.
Rice/Water Proportion: For every cup of uncooked rice, you need about 1 3/4 cup of water. If you add about 3/4 cup of vegetables then you want to add about another 1/4 cup of water to allow for the vegetables to cook as well.
Soaking and Cooking Time: The soaking time for the rice impacts the cooking time. If you soak the rice for about 15 minutes, then the rice should cook in about 9-10 minutes; if you soak it for 30 minutes, then it should take about 8-9 minutes. So depending on how long you’ve soaked the rice, remove the lid from the pan and take a quick peek inside around the 7-9 minute mark to check if all the water has been absorbed. When the water has dried up, you need to turn off the heat and leave the lid on.
Ingredients
1 cup Basmati or other long-grained Rice
1 small bunch Mint Leaves
1 small Onion, sliced
Small piece of Ginger
2-3 Garlic cloves
1 Green Chili (optional)
1 tsp Cumin Seeds
Any or all of the following whole Garam Masala spices:
1 Bay leaf
1 Black Cardamom
2 Green Cardamoms
1″ piece of Cinnamon
2 Cloves
Preparation
Remove the leaves from the stems, and wash them well. Chop the Mint, Ginger, Garlic and Green Chili and put aside.
Wash the rice in a bowl in several changes of water until the last wash runs almost clear. The rice is washed to remove surface starch, so that the rice does not become clumpy while cooking. This ensures that every grain of rice absorbs the flavors of the broth and the spices.
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Cooking Mint Pulao
1. Heat about 1.5 tbsp Oil in a thick-bottomed pot. Add the Cumin Seeds and the whole spices.
2. As soon as the Cumin Seeds start to shimmer, add the sliced onions.
3. Fry the Onions until they start to turn brown, which should take about 6-8 minutes.
4. Add the Mint, Ginger, Garlic and Chili paste to the pot, give it a stir and let cook for about a minute.
5. Add the drained rice to the pot along with the Salt and give it a mix and let fry for about a minute. Add 1 3/4 cup of hot water to the pot, stir and cover and cook on medium heat.
7. Check after about 8 minutes, and if the water has been absorbed and the rice looks cooked, turn off the heat and let the pot sit covered for 10 minutes.
Delicious Mint Pulao is ready! Serve with lemon wedges and enjoy with Cucumber Raita and a side of pickle.
Curry on!
- 1 small bunch Mint Leaves
- 1 small Onion, sliced
- Small piece of Ginger
- 2-3 Garlic cloves
- 1 Green Chili (optional)
- 1 tsp Cumin Seeds
- Any or all of the following whole Garam Masala spices:
- 1 Bay leaf
- 1 Black Cardamom
- 2 Green Cardamoms
- 1″ piece of Cinnamon
- 2 Cloves
- Preparation: Remove the leaves from the stems, and wash them well. Chop the Mint, Ginger, Garlic and Green Chili and put aside. Wash the rice in a bowl in several changes of water until the last wash runs almost clear. The rice is washed to remove surface starch, so that the rice does not become clumpy while cooking. This ensures that every grain of rice absorbs the flavors of the broth and the spices.
- Heat about 1.5 tbsp Oil in a thick-bottomed pot. Add the Cumin Seeds and the whole spices. As soon as the Cumin Seeds start to shimmer, add the sliced onions.
- Fry the Onions until they start to turn brown, which should take about 6-8 minutes. Add the Mint, Ginger, Garlic and Chili paste to the pot, give it a stir and let cook for about a minute.
- Add the drained rice to the pot along with the Salt and give it a mix and let fry for about a minute. Add 1¾ cup of hot water to the pot, stir and cover and cook on medium heat.
- Check after about 8 minutes, and if the water has been absorbed and the rice looks cooked, turn off the heat and let the pot sit covered for 10 minutes.
There are a couple key things to keep in mind to make pulao so the rice grains are perfectly cooked – the rice to water proportion and the soaking time and cooking time.
Rice/Water Proportion: For every cup of uncooked rice, you need about 1¾ cup of water. If you add about ¾ cup of vegetables then you want to add about another ¼ cup of water to allow for the vegetables to cook as well.
Soaking and Cooking Time: The soaking time for the rice impacts the cooking time. If you soak the rice for about 15 minutes, then the rice should cook in about 9-10 minutes; if you soak it for 30 minutes, then it should take about 8-9 minutes. So depending on how long you’ve soaked the rice, remove the lid from the pan and take a quick peek inside around the 7-9 minute mark to check if all the water has been absorbed. When the water has dried up, you need to turn off the heat and leave the lid on.
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