Vegetable Mint Pulao
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
Vegetable Mint Pulao
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
Cooking Instructions
- 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.
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