This is our favorite weekend dish for two reasons. Firstly it's super easy to prepare. And secondly and mainly, because it's my husband's favorite food and he wants to savor it in leisure and in large servings.
I do not add any vegetables to this version of Pulav, because, I think veggies might mask the beautiful flavor of Mint. This recipe serves four.
Ingredients:
2 cups Basmati Rice
3 1/2 cups water
3 tablespoons ghee (clarified butter)
3 large bay leaves
3 cloves
1/2 inch cinnamon
2 teaspoons jeera (cumin seeds)
4 cardamom
1 small onion, sliced
cashew chunks 1/4 cup
soy chunks 1/2 cup soaked in water for about 15 minutes (optional)
Salt to taste
Ingredients for making pudina paste:
1 bunch Pudina (Mint)
Fistful of coriander leaves
1 Stem curry leaves
4-5 small green chillies coarsely chopped
4 tablespoons ginger garlic paste
2 leaves of star anise
4-6 Cloves
1 inch cinnamon
1 tablespoon black peppers
1 tablespoon dry coconut flakes
Method:
Make a paste out of above mentioned items for pudina paste. Add as less water as you can while grinding.
Heat ghee in the pressure cooker over medium heat. Note that this dish is made directly in the pressure cooker and not in a pan that's placed inside the cooker.
Once hot, splutter jeera and add in bay leaves, cloves, cinnamon, cardamom, and cashews.
Once you start getting the wonderful aroma of the spices, add in onions and cook till half done.
Now reduce the heat to low and add in pudina paste and let it simmer till done. The paste changes it's color from dark green to light green once done.
Now add in washed and drained rice and stir well gently for about a minute taking care not to break the rice.
Note that you should keep adding ghee if it's not enough to stir fry, anytime.
Now add in water and soy chunks and salt. A taste check can be done to see if you have added enough amount of salt. After salt gets completely dissolved in water, the water should taste lightly salty.
Now close the lid and pressure cook for 2 whistles and remove the cooker immediately from stove top.
Your Pulav is ready once the cooker cools and the pressure is off.
Enjoy it with potato chips and Raitha :)
Note: Do not replace ghee with oil, since ghee is one of the key ingredients in this recipe.
I do not add any vegetables to this version of Pulav, because, I think veggies might mask the beautiful flavor of Mint. This recipe serves four.
Ingredients:
2 cups Basmati Rice
3 1/2 cups water
3 tablespoons ghee (clarified butter)
3 large bay leaves
3 cloves
1/2 inch cinnamon
2 teaspoons jeera (cumin seeds)
4 cardamom
1 small onion, sliced
cashew chunks 1/4 cup
soy chunks 1/2 cup soaked in water for about 15 minutes (optional)
Salt to taste
Ingredients for making pudina paste:
1 bunch Pudina (Mint)
Fistful of coriander leaves
1 Stem curry leaves
4-5 small green chillies coarsely chopped
4 tablespoons ginger garlic paste
2 leaves of star anise
4-6 Cloves
1 inch cinnamon
1 tablespoon black peppers
1 tablespoon dry coconut flakes
Method:
Make a paste out of above mentioned items for pudina paste. Add as less water as you can while grinding.
Heat ghee in the pressure cooker over medium heat. Note that this dish is made directly in the pressure cooker and not in a pan that's placed inside the cooker.
Once hot, splutter jeera and add in bay leaves, cloves, cinnamon, cardamom, and cashews.
Once you start getting the wonderful aroma of the spices, add in onions and cook till half done.
Now reduce the heat to low and add in pudina paste and let it simmer till done. The paste changes it's color from dark green to light green once done.
Now add in washed and drained rice and stir well gently for about a minute taking care not to break the rice.
Note that you should keep adding ghee if it's not enough to stir fry, anytime.
Now add in water and soy chunks and salt. A taste check can be done to see if you have added enough amount of salt. After salt gets completely dissolved in water, the water should taste lightly salty.
Now close the lid and pressure cook for 2 whistles and remove the cooker immediately from stove top.
Your Pulav is ready once the cooker cools and the pressure is off.
Note: Do not replace ghee with oil, since ghee is one of the key ingredients in this recipe.
Archana, I liked the touch of coconut in this recipe, am sure it goes very well with mint and ghee..
ReplyDeleteArchana,
ReplyDeleteTats a colorful pulav addition of coconut is new to me..
Thanks Gauri and Kalpana.
ReplyDelete