Mint Coriander Pulao
Mint Coriander Pulao
Mint Coriander Pulao – Basmati rice cooked to perfection with Mint, coriander, and chilies; Flavorful simple one-pot meal and a perfect lunch box option.
Hi there, Pulao and biryani’s are my weakness. If you wanna be my friend, just bring me a plate of delicious biryani. Yes, I mean it. Being South Indian, I am no exception from others. I love biryani and pulao, not only for their taste but then it’s also easy to prepare and the best option for busy days when I have very limited time to plan my meals but at the same time, I need a solid meal to fuel me. Today was one such day and I wanted to prepare a simple yet delicious recipe. When I searched my fridge, I could find coriander and mint leaves which were literally begging me to pick them up. All I could think in my mind is to prepare Mint Coriander Pulao.
I should say, my entire home was filled up with the aroma of mint and coriander. The lush green color was so appealing that I had a bowl of pulao for my breakfast too.
Here you go!
- 2 cups Basmati Rice
- 1 Onion, chopped
- ½ cup Coriander Leaves
- ½ cup Mint Leaves
- 5 Garlic Cloves
- 1 tablespoon Grated Ginger
- 4 Green Chilies (adjust according to your spiciness)
- 1 tablespoon Ghee/Clarified Butter
- 1 Bay leaf
- 2 Cloves
- 1 inch Cinnamon Stick
- 3 cups Water
- Salt, as required
- Wash basmati rice with water twice and soak the rice in water for about 30 minutes
- Wash mint leaves and coriander leaves
- Grind mint leaves, coriander leaves, garlic, ginger and green chilies with required amount of water into a fine smooth paste
- Heat a saucepan over medium flame. Add Ghee
- Once the ghee melts, add bay leaf, cinnamon stick, and cloves
- Add chopped onions and saute until it becomes translucent
- Now, add the grounded paste and saute until the raw smell goes off. Cook until oil leaves on the sides of the pot
- Drain water from the rice completely
- Combine soaked rice to the paste and give them a stir
- Add the mentioned amount of water and bring it to boil in high flame
- Once it starts boiling, reduce the flame to low and cook with the lid covered until the water is absorbed and rice is cooked properly
- Remove from the flame
- Serve Mint Coriander Pulao with raita of your choice