Pudina Pulao and Raitha
Pudina Pulao or Mint Pulao is an aromatic, healthy, and delicious meal for the whole family. This green rice recipe with the dominant flavor of mint leaves, spices, and veggies makes it a more nutritious one-pot meal.It can be served with plain yogurt or any raita. This dish is tasty, healthy, and perfect for lunch or dinner. I prefer to cook in one pot because I have less to clean up at the end.
Pudina Pulao and Raitha Recipe
Ingredients
For Grinding Masala :
- ¾ Cup Diced Onion
- 3 Garlic Cloves
- 1 Tbsp Sliced Ginger
- 3 – 4 Tbsp Freshly Chopped Coconut
- 5 – 6 Green Chillies
- 1/4 Tsp Black Pepper
- 1 Tsp Cumin Seed(Jeera)
- 1 Cup Fresh Coriander Leaves
- 1 Cup Fresh Mint Leaves
For Tempering :
- 2 – 3 Tbsp Oil
- 1 Tsp Mustard Seeds
- 1 Tsp Caraway Seeds(Shah Jeera)
- 4 Cloves(Lavang)
- 3 (½ Inch long) Cinnamon Sticks(Dalchini)
- 3 Cardamom(Elaichi)
- 1 Bay Leaf(Crushed or Whole)
- 6 – 8 Curry leaves
- ½ Cup Chopped Onion
- 1/2 Cup Chopped Bell Pepper(Capsicum)
- 1/2 Cup Chopped Carrots
- 1/2 Cup Chopped Green Beans
- 1/2 Cup Diced Potatoes
- 1/2 Cup Peas
- 1/2 Cup Soaked Soya Chunks(optional)
- 1 Tbsp Salt
- 1 Tsp Turmeric Powder
- 6 Cups Water
- 2 Cups Soaked Basmati Rice
For Raita :
- 1 Cup Plain Yogurt
- 1/2 Cup Chopped Cucumber
- 1/2 Cup Chopped Onion
- 1 Tsp Salt
- 1 Tsp Cumin Powder
- 2 Tbsp Chopped Coriander
Instructions
For Mint Pulao :
- Soak the basmati rice (or sona masuri rice) for 20 to 30 minutes until you are done with other preparations. Later, drain and set aside.
- Blend onion, garlic, sliced ginger, fresh grated or sliced coconut, green chillies, black pepper, cumin seeds, coriander leaves, and mint leaves to a fine paste. Set aside the fresh ground masala.
- To a pot on medium flame, add oil, mustard seeds, shah jeera, cloves, cinnamon sticks, cardamoms, crushed or whole bay leaf, and saute well until they turn aromatic. Then, add curry leaves and fry them till they sizzle.
- Add chopped onion and saute until they turn translucent.Next, add all the chopped veggies(capsicum,carrots,green beans,potatoes, and peas), soya chunks(optional), salt, turmeric powder and mix well.
- Now add the ground masala paste, water(we need to add 6 cups of water to cook veggies and rice) and mix well and close the lid. Once it starts boiling on medium-high heat, add soaked rice and gently mix. Close the lid and cook for 15 to 20 minutes on medium-low heat. Stir occasionally to avoid sticking to the bottom.
- Once all the water is absorbed, the rice looks fluffy and is fully cooked. Now, switch off the flame and allow it to rest for 10 minutes.
- Serve light and fluffy pudina pulao with raita. Enjoy !
For Cucumber Raita :
- Into a bowl, add plain yogurt, chopped cucumber, chopped onion, salt, cumin powder, and chopped coriander leaves. Mix well and it is ready to serve.
Video
Notes
- I have used 6 cups of water for cooking 2 cups of basmati rice and 2 1/2 cups of veggies.
- Make sure to soak the rice for a minimum of 20 minutes.