MINT RICE/ PUDINA RICE

 

Course: lunch

Cuisine : Indian

Author : Nivetha Jagadeesh

 

A simple and seasoned rice based formula made with mint leaves, coriander leaves and blended vegetables. conventional pulao or pulav are made with blend of mint and coriander leaves, however this formula has more pudina leaves in it. it is an optimal lunch box or tiffin box formula which can be filled in all things considered or with yogurt based raita.

 

I prepared this mint rice or mint pulao by using pressure cooker and adding of vegetables.

 

mint pulao is a solid rice formula which can be ready in practically no time.

 

This One-Pot Mint rice is a fragrant, fiery, delicious and  fantastic dish made with new mint leaves, basmati rice, onion, tomato, flavors and spices. I additionally incorporate a few carrot , beans  potatoes and green peas to make it generous, delightful and fulfilling dish. This green  mint pulao is likewise very healthy rice which can be loved by veg lovers.

 

generally, mint leaves are grounded with coconut which is afterward added to rice and different vegetables and cooked in pressure cooker. it is ordinarily presented with plain yogurt or even with onion tomato raita , even appalam also make a best combination in this flavour.

 

This pudina rice pulao is best presented with some plain yogurt or onion-tomato raita or You can likewise serve some papad or salad or pickle as a side. This dish can likewise be pressed for lunch box.

 

mint rice

INGREDIENTS REQUIRE:

FOR BLENDING:

1 cup mint leaves

 ½ cup coriander leaves

 1 to 2 green chillies

 1 tsp of ginger

1 tsp of garlic

1 tsp Coriander seeds / dhaniya/ malli  

 1/2 teaspoon cumin seeds

 Required amount of water 

FOR PRESSURE COOKING:

 Basmati rice – 1 cup

Oil – 2 tbsp

Cloves – 1

Cardamom – 2

Bayleaf – 1

Cinnamon – 1 inch

Onion – 3

Tomato – 2

Carrot -3

Beans – 3

Potato- 1

Green peas – 2 tsp

Salt as needed

Turmeric powder – ¼  tsp

channa dal - 1 tsp

peanuts - 1 tsp

red chilli - 2

 

 INSTRUCTIONS:

1.  Wash the 1 cup basmati rice cleanly without any dust and soak the rice for 15 to 20  minutes.
2. In the mean time, when the rice is drenching, prep different fixings.
3. Take 1 cup slashed mint leaves, ½ cup cleaved coriander leaves, 1tsp chopped  ginger, 1 tsp slashed garlic, 1 or 2 cleaved green chilies, 1 tbsp grated coconut ,1 tsp coriander seeds, ½ tsp cumin seeds in a chutney processor or mixie blender.
4. Add 2 to 3 tbsp water and pound/ blend to a smooth glue. Add more water whenever required while make pudina paste.
5. Meanwhile Warmth 2 tbsp oil in the pressure cooker
6. Add the accompanying entire flavors – 1 inch cinnamon, 1 bay leaf, 2 green cardamoms, 1 cloves.
7. Fry the flavors for certain seconds till they become fragrant.
8. Then add in some  channa dal and peanuts and red chilli and cook for 1 minute
9. Then, at that point add cut onions.
10. Saute till the onions become brilliant. Then, at that point add the  blended / ground mint glue.
11. Add ¼ tsp turmeric powder . Mix and saute the masala glue briefly.
12. Then, at that point adding of veggies add potato, carrot , beans,  tomatoes and green peas. Mix everything for about 5 minutes.
13. Add the washed and soaked rice and mix tenderly.
14.  Furthermore , Add  2 cups of water. Mix well.
15. Add salt as required. Mix once more.
16. Cover the top firmly and pressure cook mint rice for 1 to 2 whistles till the rice grains are cooked.
17. At the point when the pressure settles down all alone, open the cover and delicately cushion the rice.
18. Fluff up the rice without any breaking.
19. Serve pudina rice hot with plain curd , some papads , appalam even pickle .

 

MY TIPS:

 

• Use good quality of basmati rice.
• You can also add some spice powders like red chilli powder, garam masala.
• Instead of grated coconut you can also use coconut milk.
• You can also use yesterday night left over rice.
• Cook  mint rice for about 1 to 2 whistles.
• for 1 cup of basmati rice add 1.5 to 2 cups  of water.