This recipe is something my mom and I tried from the Mallika Badrinath cookbook, when in search of a quick lunch idea for Arun and ever since this has been made often. As usual some changes were made and I incorporated more vegetables than the recipe called for to make it more wholesome.
MINT RICE / PULAVIngredients:
Basmathi Rice - 1 cup
Peas - 1/4 cup
Carrots - 1/4 cup, julienned
Beans - 1/4 cup, trimmed and julienned
Cauliflower - 1/2 cup, small florets
Onions - 1, sliced into 1 inch pieces
Oil - 2 tsp
Ghee - 1 tsp
Cloves - 1
Bay Leaf - 1 small
Cinnamon - 1 inch piece
Cumin Seeds - 1/2 tsp
Garam Masala - 1/2 tsp
Salt - to taste
Mint Leaves - 2 to 3 cups, de-stalked and washed
Ginger - 1/2 inch piece
Green chillies - 7 to 8
Turmeric Powder - 1/4 tsp
Grated coconut - 3 to 4 tbsp
1) Pressure cook Basmati rice with 1.75 cups of water and about 1/2 tsp of salt. Allow to cool and separate the grains.
2) In about 1/2 tsp of oil, fry ginger, green chillies, turmeric powder and mint leaves. Allow to cool lightly and grind with coconut.
3) Par-boil the carrots, peas, beans and cauliflower with some salt and 2-3 tbsp of water in the microwave for 5 mins.
4) Heat the rest of the oil + 1 tsp ghee and fry the cinnamon, clove, cumin and bay leaf. Add the sliced onions and let brown. Next add the parboiled vegetables and saute till they get cooked
5) Now add the ground mint paste and garam masla, fry for about 3 to 5 minutes before adding the cooled rice and salt as required. After about 5-10 minutes, switch off the stove, cover with a lid and let the rice rest for about 10 to 15 minutes so the flavors can absorb. Serve with raitha and chips.