Recipe - Refreshing Mint Pulao For Summer

Mint pulao is a delightful and aromatic rice dish that is perfect for the summer season. Packed with the freshness of mint leaves and a blend of spices, this dish offers a burst of flavors that will tantalize your taste buds. Whether you're planning a family meal or hosting a gathering, mint pulao is a versatile and satisfying option that can be enjoyed on its own or paired with raita or a side dish of your choice. In this article, we will share a simple and easy-to-follow recipe for mint pulao, along with its preparation and cooking time.

Preparation Time: approximately 15 minutes

Cooking Time: approximately 25 minutes

Ingredients

2 cups basmati rice
1 cup fresh mint leaves
1 onion, thinly sliced
2 green chilies, slit
1-inch piece of ginger, grated
4 cloves of garlic, minced
1 cinnamon stick
2 cardamom pods
4 cloves
1 bay leaf
1 teaspoon cumin seeds
1 teaspoon ghee (clarified butter) or oil
Salt to taste
4 cups water

Method

- Rinse the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.

- In a blender or food processor, combine the fresh mint leaves, green chilies, ginger, and garlic. Blend until you get a smooth paste. Set aside.

- Heat ghee or oil in a large, heavy-bottomed pan or pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds. Sauté for a minute until the spices release their aroma.

- Add the sliced onions to the pan and sauté until they turn golden brown.

- Add the mint paste to the pan and cook for a few minutes until the raw aroma of the mint fades away.

- Now, add the drained basmati rice to the pan and gently stir to coat the rice with the mint mixture and spices.

- Pour in the water and season with salt. Bring the mixture to a boil, then reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook for about 15-20 minutes or until the rice is tender and the water is absorbed.

- Once the rice is cooked, remove the pan from heat and let it sit covered for another 5 minutes to allow the flavors to meld.

- Fluff the rice gently with a fork, ensuring that the grains remain separate.

- Transfer the mint pulao to a serving dish and garnish with fresh mint leaves if desired.

- Serve the mint pulao hot with raita or a side dish of your choice.