Pudina Pulao / Mint Rice

It was at my friend Mary's place that I first had Pudina pulao/Mint rice.I was there way past lunch time and Mary had 'conveniently' forgotten to tell her mother-in-law that I would be there after finishing my lunch.Her mother-in-law had especially prepared this for me knowing that I was a vegetarian and I didn't have the heart to say no when she offered lunch.

As my regular readers would know,I do not touch greens-based dishes with a barge pole[of course,it has changed to an extent now,after this and this].Mint was something I wasn't too fond of but the pulao was so good that I took a second helping[this after I had had my regular lunch!].I loved the fact that the mint taste was not too overpowering and it was very light compared to other pulaos.

I had this again at a lunch buffet at "Veg Nation",an upcoming vegetarian restaurant in Chennai where you literally have to queue up outside for their buffet.It was named Kaju Pudina Pulao in which we got a taste of crunchy toasted cashews in each bite.Now I HAD to try this.Pudina Pulao is a favorite of ours now,so flavorful and light.Try it and you'll know what I mean!!

Pudina Pulao/Mint Rice

Adapted minimally from  Nags of Edible Garden

Ingredients

Basmati Rice - 1 cup

Fresh mint leaves / pudina, lightly packed - 1 cup

Onion - 1,chopped fine

Green chillies -2-3

Grated coconut - 3-4 tbsp

Ginger garlic paste - 1 tsp

Garam Masala - 2 tsp[I used homemade]

Ghee - 1 tbsp

Roasted cashews - a handful[optional]

Salt to taste

Method

Soak the basmati rice in 2-3 cups of water for 1/2 an hour.Drain and keep aside.

Grind the mint leaves with the coconut and green chillies to a paste.

Heat ghee in a pressure pan/cooker and roast the cashews until golden brown (if using) and drain.

Add the garam masala and saute for a minute taking care not to burn.

Then add the chopped onions and ginger garlic paste and saute until it turns transparent.

Add the ground paste to the pan and fry for about 2 to 3 mins until it turns fragrant. Again, take care not to burn. Add salt.

Now add the soaked and drained basmati rice and give a good stir.

Add 2 cups of water and let it come to a rolling boil.

Close the pressure pan and cook for 1-2 whistles.

Let it cool to room temperature and then open the pressure pan and fluff with a fork.

Mix in the roasted cashewnuts and serve.