Mint Pulao recipe | No Onion, No Tomato, No Chop | Easy Pudhina Pulav in a pressure cooker
How to make Mint Pulao recipe | No Onion, No Tomato, No Chop | Easy Pudhina Pulav in a pressure cooker with detailed snaps and step-by-step procedure.
Mint is a zingy culinary herb that is well-known for years all over the world and is 'no new' to Indians as they use a dash of mint leaves in almost everything like mocktails, raita, biryani, squash and the list longs with no end.
As a mouth freshener, indigestion reliever, stress reliever & brain booster, mint leaves hold a great place in the herbs world. Mint leaves enclose a good amount of folic acid which is very crucial during the pregnancy period. I have started making the easy one-pot meal 'Mint Pulao' during my first trimester and it has been a part of our routine food henceforth.
A very flavorful, easy to make, 'No onion, No tomato' recipe which could be a health filling lunch box recipe for your kids. Yes, it stands as a perfect partner for a lazy day. And again yes, it gives hand to you, if you plan to cook in hurry-burry. Mint rice goes well with onion raita and spicy potato fry. Even the papad & fryums can pair up well with Mint Pulao.
The Mint Rice post was published two years back on my blog. And I'm updating the post now by including the video. Added to the old clicks, some new clicks of Mint Pulao sets their presence here.
My version of Mint Pulao involves very few ingredients and most of which go into the mixer that in turn makes this Pulao a handy 'no chop' recipe. Let it be the lazy weekend days or jiffy midweek days, Mint Pulao stands for you as a healthy, tasty, quicker, no mess feast.
- I use either Basmati or parboiled rice to make this Mint Pulao. Both taste great and you can choose to use any rice of your choice.
- Soaking the rice is not mandatory. Mostly I add washed rice without soaking and trust me, it would work.
- Once the steam starts to come, put on the whistle and pressure cook for 3 whistles. Or you can simmer the flame and cook for 7 minutes. Either way, the Pulao would come out perfectly cooked. Know your pressure cooker, and cook accordingly.
- After switching off the pressure cooker, let it depressurize naturally.
- Once the cooker is opened, green masala seen over the surface is most common. Mix gently as soon as the cooker is opened.
- Gently mix the Pulao and make sure the rice grains should not get broken while mixing.
Adding whole spices like cinnamon, cloves, cardamom and fennel seeds along with a few leaves of mint into the shimmering oil helps to seep out their flavours, and that obviously would load up into the Pulao to end up with the aromatic Mint Pulao. The green chillies, coconut, ginger & garlic along with the mint leaves would be ground into a paste to cut down the effort & time put in to chop any ingredients.
Furthermore, a few coriander leaves can also be added for making the masala paste. Ans, a little ghee at the very end would amp up the flavour profile. The Mint Pulao recipe is kept simple by limiting the ingredients and fastening the cooking process. Having said that, this Mint Pulao hits hard with the heavenly flavour and the yummy taste. Addedly, it tastes great no matter whether it is served hot or packed in the lunch box.
A hassle-free, mess-free, perfect 'one-pot meal' made by grinding just 5 ingredients is here just for you.
⏲Preparation Time: 10 minutes
⏲Cooking Time: 15 minutes
🍴Servings: 2 to 3
The very aromatic, healthy, and tasty Pulao prepared with Mint leaves, coconut, and other spices.
Mint Pulao recipe
What to Use? [1 cup = 240ml]
- Basmati Rice - 1 cup
- Water - 2 cups
- Crystal Salt - 1 tbsp
- Bay leaf - 1
- Cinnamon - 1-inch piece
- Cloves - 2
- Cardamom - 2
- Star anise - 1/2 piece
- Oil - 2 tbsp
- Mint leaves - a handful
- Green chillies - 2 to 3
- Coconut - 2 tbsp
- Ginger - 1/2-inch piece
- Garlic - 4 cloves (big)
- Wash a cup of Basmati rice (or parboiled rice), and soak it for 10 minutes. If you are in a hurry, you could skip soaking the rice.
- Add mint leaves, coconut, green chillies, ginger and garlic to a mixer jar, and grind to get a smooth paste.
- In a pressure cooker, add cinnamon, cardamom, cloves, star anise, fennel seeds & a few leaves of mint to the shimmering oil.
- Add the ground paste and saute for 2 minutes.
- Now add 2 cups of water to the pressure cooker, and bring it to a boil.
- Add a tablespoon of crystal salt.
- Also, add soaked rice to the boiling water.
- Pressure cook on high for 3 whistles, or Simmer the flame for 7 minutes.
- Let the cooker depressurize naturally. Open and mix gently.
- The flavourful Mint Pulao is ready to get plated!
Video link for "Mint Pulao recipe " post:
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For comforting the easy understandability of the recipe, the step by step, detailed procedure, along with the picture is shown below:
Step-by-Step Procedure with Pictures
How to Make?
- Take a cup of Basmati rice, and wash it very well. You can use parboiled rice as well.
- Soak the washed rice for 10 minutes. You can skip this step as well.
- To a mixer jar, add a handful of Mint leaves. This would equal a cup of tightly packed Mint leaves.
- Add a half-inch piece of ginger.
- Add garlic cloves. I have added 4 big cloves of garlic.
- Now, add two green chillies.
- Add 2 tablespoons of chopped fresh coconut. If adding grated coconut, you can add 3 tablespoons. Adding coconut enhances the taste.
- Grind everything to get a coarse mixture.
- Add a quarter cup of water, and grind to get a smooth paste. Do not add more than a quarter cup as it would make the masala paste watery. We need a thick paste.
- The ground masala paste is now ready!
Making Mint Pulao:
- In a pressure cooker, take 2 tablespoons of oil. I use cold-pressed gingelly oil for this recipe. You can add any cooking oil or oil + ghee as per your choice.
- Add the whole spices like cinnamon, cardamom, star anise, and cloves.
- Add a bay leaf now.
- Add a teaspoon of fennel seeds to the shimmering oil.
- Now, add a few fresh mint leaves. Doing so would add a good flavour to the Mint Pulao.
- Saute for a while until the spices seep out their flavour.
- Add the masala paste to the sauteed ingredients in the pressure cooker.
- Saute for 2 minutes. The raw smell should go off and the masala should turn thick.
- Now, add 2 cups of water.
- Add a tablespoon of crystal salt now.
- Let the water comes to a boil.
- Add the soaked rice to the boiling water.
- Give it a mix.
- Close with the lid, and cook on high for 3 whistles. You can simmer for 7 minutes as well.
- Once the pressure got released, open and mix the pulao gently. The rice grains should not break while mixing the Pulao.
- Serve the Mint Pulao with Raita, Papad, fryums or any spicy curry.
- Always avoid washing greens in running water as the nutrients could also get washed away.
- If you have a handy homemade ginger-garlic paste, add it after the spices and saute until the raw flavour goes away. Then add the mint- coconut- green chilli paste which you need not saute for a long time.
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