Mint coriander pulav

This is what happens when I see fresh produce – I buy way too much and we eat it for days! Fresh mint is something I simply cannot resist. Whenever I buy it, we land up with a myriad of mint themed meals. Hence this recipe for mint coriander pulav.

For grinding:
Mint leaves – 1 cup, plucked and washed
Coriander leaves (with stalks) – 1 cup, plucked and washed
Onion – 1, diced
Ginger – 1 tsp, grated
Garlic – 2 cloves
Green chilly – 2
Saunf (fennel) – 1 tsp
Jeera (cumin) – 1 tsp
Dhania (coriander seeds) – 1 tsp
Khus khus (poppy seeds) – 1 tsp
Coconut – 3 tbsp, grated/diced

Pulav spices:
Bay leaf – 1
Star anise – 1
Black cardamom – 2 
Cinnamon stick – 1
Cloves – 6

For the pulav:
Basmati rice – 2 cups, washed and soaked in water
Oil – 4 tbsp 
Turmeric – 1/2 tsp
Salt – to taste
Water – 3 cups
Onion – 1, chopped thin lengthwise

Grind the ingredients (as mentioned above for grinding) with a little bit of water, to form a fine paste.

In a large kadai , add 2 tbsp of oil. Once it is hot, add the pulav spices mentioned above. After it pops, drain and add the soaked rice and fry well until the rice is fried. Transfer to a large vessel. In the same kadai, add the remaining 2 tbsp of oil, heat and add the ground masala, turmeric and salt. Fry until the oil separates from the masala. Add to the vessel with rice. Add the 3 cups of water and cook in the pressure cooker until done. Garnish the pulav with deep fried onion. Pair this pulav with your favourite dal and raita.

Pulav (bottom right) with dal and raita

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