MINT MAGIC( PUDHINA PULAO)

Whenever my hubby dear goes for market, surely he ll come back with so many bunch of Greens. ie bunch of mint, coriander, curry leaves and varieties of spinach along with vegetables. Some time it makes me feel that I become a scape goat surrounded by all green leaves..( whether I have the mood to prepare or not, should empty all the greens in 2 or 3 days before it looses it freshness right?).

And this is his favorite dish too. This time my sister was with me when i prepared the pulao. I cleverly given her the job of cutting vegetables and cleaning the leaves. ha ha ha. She has done her job very neatly and beautifully chopped all the items in even shapes. Thanks vasu darling.






INGREDIENTS

Basmati rice/Rice – 1 cup
Potato 2 cubed
Green peas ¼ cup
Mint leaves 1 bunch
Grated coconut 3 tsp
Green chillies 6 to 7
Ginger ½ inch
Turmeric ¼ tsp
Salt to taste
Cloves 3
Cardamom 2
Bay leaves 1
Ghee and oil to fry



METHOD

Wash the basmati rice and soak for 10 mts. Cook the rice in 2 cups of water and keep aside.

Cook cubed potatoes and peas. Keep this aside.

Cut onions in length wise to thin long pieces.

In a little oil saute mint leaves and grind along with green chilli, ginger, grated coconut and turmeric.

In the remaining oil and ghee add cloves, bay leaves, cardamom. Saute it and add onions fry till it translucent.

Then add ground masala paste stir until the raw smell goes in a medium flame.

Add salt and cooked rice stir without breaking the rice softly.

Garnish with roasted onions and cashews.

U can add ½ tsp of lemon juice and mix well before serving.(optional)

Serve hot with onion raitha.

I m sending the magic of mint to the Event of RCI: Awadhi Cusine hosted by SIRI at Siri's Cornerhttp://siri-corner.blogspot.com/2008/12/announcement-of-rci-awadhi-cuisine.html
and also to Eat Healthy - During Pregnancy by Sangeeth.
Sudeshna's Harvest -the festival of rice Event.