Pudina Pulao Mint Pulao Recipes

PUDINA PULAO (MINT PULAO)

Pudina Pulao (Mint Pulao) image

Delicious rice dish. Use fresh grated coconut or the frozen grated coconut found in asian or indian groceries. Do not use the bagged coconut found in the baking isle of american groceries.

Provided by JacquelineS

Categories Long Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups basmati rice
1 teaspoon jalapeno, minced
1 1/2 cups mint leaves, chopped
2 bay leaves
4 -6 cloves
8 -10 black peppercorns
4 tablespoons ghee
2 teaspoons ginger, minced
3/4 cup yogurt
1/2 cup coconut, grated
4 -6 green cardamom pods
3 cups water
salt

Steps:

Wash rice and drain.
Heat ghee in a heavy bottom pot.
Add cardamom, cloves, and black peppercorns.
When they crackle, add bay leaves, ginger, jalapeno, coconut, and yogurt.Cook for 3 minutes.
Add water, bring to a boil, then add rice and salt.
Bring to a boil, then add mint leaves, cover and cook over low heat until rice is cooked and fluffy.

Nutrition Facts : Calories 375.1, Fat 16, SaturatedFat 10.4, Cholesterol 25.8, Sodium 25.8, Carbohydrate 52.1, Fiber 3.9, Sugar 2.5, Protein 6.8

INSTANT POT® PUDINA PULAO (MINT RICE)

Instant Pot® Pudina Pulao (Mint Rice) image

This is probably one of the most flavorful rice recipes you can make in just a few minutes. It's a spicy mint rice recipe that is hearty and filling as a vegetarian dish. Serve this as a side dish, or you can also take it in a lunch box and have a delicious midday meal! It is also lovely with plain or Greek yogurt.

Provided by Diana71

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 4

Number Of Ingredients 23

Ingredients

1 (4 ounce) can chopped green chiles
3 tablespoons finely chopped fresh mint leaves
3 cloves garlic, finely minced
2 ½ tablespoons water
2 tablespoons unsweetened shredded coconut
1 tablespoon finely chopped fresh cilantro
1 teaspoon cumin seeds
½ teaspoon ground ginger
2 tablespoons olive oil
2 whole cloves
2 cardamom pod
1 star anise
½ teaspoon ground cinnamon
1 small bay leaf, torn into pieces
1 onion, diced
¼ teaspoon ground turmeric
¼ teaspoon red chile powder
4 small Yukon Gold potatoes, sliced into rounds, then halved (skin on)
1 tomato, diced
½ cup frozen peas
1 cup basmati rice
1 ¼ cups water
¼ teaspoon salt

Steps:

Combine green chiles, mint leaves, garlic, 2 1/2 tablespoons water, shredded coconut, cilantro, cumin seeds, and ginger in a mortar; grind with a pestle into a paste.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until warm. Add cloves, cardamom pods, star anise, bay leaf, and cinnamon. Saute until spices are fragrant, 4 to 5 minutes. Add mint paste, onion, turmeric, and red chile powder and cook for 2 minutes longer.
Mix in potatoes, tomatoes, and peas. Stir in basmati rice and saute for 1 minute longer. Pour in 1 1/4 cups water and salt. Scrape up any browned bits on the bottom of the pot and let warm 1 minute longer.
Turn off Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 61.9 g, Fat 9.7 g, Fiber 4.3 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 489 mg, Sugar 3.4 g

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