Mint has a strong flavor. For any biryani’s, pulao’s mint adds extra ordinary aroma. Mint chutney goes fabulous with Idili and dosa. At my home we grow up mint in a pot to pick it fresh when needed. Even now I have mint planted in a pot in my balcony. This is a simple mint pulao with peas and potato.
|Basmati Rice||1 cup|
|Mint Leaves||1 small bunch|
|Green Peas||1/4 cup ( Sweet Frozen Peas)|
|Green Chili||7 nos|
|Ginger Garlic Paste||1 tbsp|
|Lemon Juice||1 tsp|
|Bay Leaves||1 no|
Soak rice in water for 10 min and pressure cook it with 1 1/4 cup water for 1 whistle and lower flame for 10 min. Allow Rice to cool down by spreading it on the Plate. Cut Potatoes in to small pieces and cook it. Peal the skin after it is cooked and keep aside. If u use hard Green Peas pressure cook and keep it separately. Slice Onion Lengthwise and split in the middle into 2 slices again. Separate Mint leaves from the steam , wash it and keep it ready. Fry Mint Leaves,Coconut and Green Chili , grind with Ginger Garlic paste.
In a nonstick pan add ghee, fry bay Leaves, Cloves, Cardamom and add Sliced onions. Fry till they are transparent. Add ground Mint leaves, Skin Pealed cooked Potatoes, Green Peas. Fry them till the raw smell leaves and you get nice aroma. Add salt , rice. Reduce the flame and stir well till the rice is heated to Medium. Add lemon juice. Do not Stir too hard and mash up the rice.
(*) Serve with Raitha.