Pudina Pulao
Pudina/ Mint is a great appetizer, palate cleanser and improves digestion. It is good to include few mint leaves in your diet every once in a while. Among other dishes, it can be used in chutneys, tea or just as a garnish. Here, I present to you a healthy and tasty way of using pudina along with rice and many other vegetables.
Servings - 2
Preparation time - 10 mins
Cooking time - 30 mins
Water - 2.5 or 3 cups (depending on rice)
Pudina/ Mint leaves - 2 cups
Coriander leaves - 1/2 cup
Green chillies - 4
Grated Coconut - 1/2 cup
Coriander seeds - 1 tsp
Jeera/ Cumin - 1 tsp
Cinnamon/ Dalchini - 1 tsp
Cloves/ Laung - 3 to 4
Marathi moggu/ kapok buds - 2 (optional, skip in case it's not available in your place)
Star anise - a small piece (optional)
Nut mace/ Javitri - 1 piece (optional)
Bay leaf - 1 small
Khas khas/ Poppy seeds - 1 tsp
Mustard seeds - 1/2 tsp
Assorted vegetables (Beans, carrot, peas, cauliflower, potatoes, etc.) - 1 cup
Onions - 1
Tomatoes - 1, small
Oil/ Ghee - 2 tbsp
Salt as per taste
2. Wash the rice and add required amount of water as per the type of rice you are using. Rice can be pressure cooked or cooked in a rice cooker or even boiled in open on a stove. Alternatively, basmati rice can be used. (Check out 'Tips' section for the procedure) Let the rice cool down before we use it for pulav.
3. In a wok, add 1 tsp of ghee and add the following one after the other while frying: coriander seeds, cumin seeds, cinnamon, cloves, marathi moggu, star anise, nut mase, bay leaf, green chillies, mint leaves. Turn off the stove and then add poppy seeds. After it cools down, along with 1/3 cup of coriander leaves, grind the mixture to a smooth paste. Very little water can be added.
4. In the same wok, add rest of the ghee or oil, into it mustard seeds and wait for it to splutter. Then add onions and saute it until it turns golden brown. Add tomatoes, after they are half cooked, add the cut vegetables and close a lid over the wok until vegetables cook well. Stir in between.
5. Now when the vegetables are cooked well, add the ground mixture and saute it for a minute. Add salt as required. Now, add cooked rice and mix well with the mixture and turn off stove.
6. Garnish with coriander leaves and pulav is ready to eat.
2. Coconut can be skipped completely if you don't like it. Coconut is to give more firmness to the mixture.
3. If you can't find one or two of the spices mentioned above, don't worry. Every combination of different spices will give you different nice flavours.
4. Replacing some amount of oil with ghee will give a rich taste to your dish.
Servings - 2
Preparation time - 10 mins
Cooking time - 30 mins
Ingredients
Rice - 1 cupWater - 2.5 or 3 cups (depending on rice)
Pudina/ Mint leaves - 2 cups
Coriander leaves - 1/2 cup
Green chillies - 4
Grated Coconut - 1/2 cup
Coriander seeds - 1 tsp
Jeera/ Cumin - 1 tsp
Cinnamon/ Dalchini - 1 tsp
Cloves/ Laung - 3 to 4
Marathi moggu/ kapok buds - 2 (optional, skip in case it's not available in your place)
Star anise - a small piece (optional)
Nut mace/ Javitri - 1 piece (optional)
Bay leaf - 1 small
Khas khas/ Poppy seeds - 1 tsp
Mustard seeds - 1/2 tsp
Assorted vegetables (Beans, carrot, peas, cauliflower, potatoes, etc.) - 1 cup
Onions - 1
Tomatoes - 1, small
Oil/ Ghee - 2 tbsp
Salt as per taste
Steps for preparation
1. Separate the mint leaves from their stem, wash well in flowing water and keep it aside.2. Wash the rice and add required amount of water as per the type of rice you are using. Rice can be pressure cooked or cooked in a rice cooker or even boiled in open on a stove. Alternatively, basmati rice can be used. (Check out 'Tips' section for the procedure) Let the rice cool down before we use it for pulav.
3. In a wok, add 1 tsp of ghee and add the following one after the other while frying: coriander seeds, cumin seeds, cinnamon, cloves, marathi moggu, star anise, nut mase, bay leaf, green chillies, mint leaves. Turn off the stove and then add poppy seeds. After it cools down, along with 1/3 cup of coriander leaves, grind the mixture to a smooth paste. Very little water can be added.
4. In the same wok, add rest of the ghee or oil, into it mustard seeds and wait for it to splutter. Then add onions and saute it until it turns golden brown. Add tomatoes, after they are half cooked, add the cut vegetables and close a lid over the wok until vegetables cook well. Stir in between.
5. Now when the vegetables are cooked well, add the ground mixture and saute it for a minute. Add salt as required. Now, add cooked rice and mix well with the mixture and turn off stove.
6. Garnish with coriander leaves and pulav is ready to eat.
Tips
1. Basmati rice can be used alternatively. Wash and soak basmati rice for half an hr. Add 1.5 times of water and 1/2 tsp of oil, cook it on medium flame until it's al dente (or soft). Sieve to remove water and let it cool for at least 10 mins.2. Coconut can be skipped completely if you don't like it. Coconut is to give more firmness to the mixture.
3. If you can't find one or two of the spices mentioned above, don't worry. Every combination of different spices will give you different nice flavours.
4. Replacing some amount of oil with ghee will give a rich taste to your dish.
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