Vegetable Mint Pulao

Name: Vegetable Mint Pulao
Total time: 2700 s
Yield: 3-4 people
Cuisine: American
Ingredients: 1 cup Basmati rice washed and kept aside; 1 large onion finely sliced; 1 tomato finely chopped; 1 teaspoon ginger-garlic chopped; 1 medium sized potato cut to small cubes; 1/2 cup green peas; 1 tablespoon chopped carrots; 1 tablespoon desi ghee; 2 inch cinnamon; 1 Bay leaf; 1 black cardamom; 1 teaspoon cumin seeds; 2-3 peppercorns and 2 cloves; 1/2 teaspoon mint powder; to taste Salt; 1 teaspoon red chilli powder; 1/4 teaspoon turmeric powder; Fresh mint and coriander leaves chopped for ganish; 5-6 strands saffron soaked in warm milk

Khayal @cook_26467915

Jammu Kashmir, India.

Mint has always been one interesting herb for me. The aroma, the taste, and the benefits always fascinated me. Adding mint to the usual Vegetable Pulao uplifted the whole level of a regular Pulao recipe. #vegetablepulao #vegetarian #pulao #veganrecipes #ricerecipes #indianrecipes #easyrecipes

Khayal @cook_26467915

Jammu Kashmir, India.

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Ingredients

45 minutes

3-4 people

1 cupBasmati rice washed and kept aside
1large onion finely sliced
1tomato finely chopped
1 teaspoonginger-garlic chopped
1medium sized potato cut to small cubes
1/2 cupgreen peas
1 tablespoonchopped carrots
1 tablespoondesi ghee
2 inchcinnamon
1Bay leaf
1black cardamom
1 teaspooncumin seeds
2-3peppercorns and 2 cloves
1/2 teaspoonmint powder
to tasteSalt
1 teaspoonred chilli powder
1/4 teaspoonturmeric powder
Fresh mint and coriander leaves chopped for ganish
5-6 strandssaffron soaked in warm milk

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Steps

45 minutes

1

Heat ghee in a pot. Add cumin seeds, cinnamon stick, peppercorns, cloves, black cardamom, and bay leaf.
2

Once the whole spices starts to crackle, add sliced onions. Fry till golden brown.
3

Add the chopped vegetables and chopped ginger garlic. Saute well.
4

Add chopped tomatoes, salt, red chilli powder, turmeric powder and mint powder. Cook vegetables for 5-6 minutes. Add half of the saffron milk to it.
5

Add Basmati rice and mix it well the vegetables.
6

Add 1 and a half cup of water and cook rice and vegetables together. Add saffron milk. Keep the strands separate.
7

The amount of water to be added in a Pulao or Biryani majorly depends on the quality of rice you are using. Add only that much amount of water in which the rice gets cooked and not overcook or gets mushy.
8

Once the rice is cooked, remove it from the flame and add freshly chopped mint and coriander leaves. Serve hot with Boondi raita and pickle.