INGREDIENTS: Serves 2
- Basmati Rice or Raw Rice - 1.5 Cup
- Mint Leaves - Leaves from 10 to 12 Strands of Mint/Pudina - Approximately 2 fistful
- Coriander Leaves - 1 fistful
- Onion - 1 Big or 2 medium sized.
- Tomato - 1 small or half big sized
- Ginger - 2 inch piece
- Garlic - 5 to 6 pods
- Green chilli - 6 to 7 Small, adjust to taste
- Coconut(Optional) - 1 teaspoon grated or 5 inch piece
- Cashew (Optional) - 4 to 5 pieces whole (break to pieces and keep it ready)
- Ghee/Oil - 6 teaspoon
- Bay Leaf / Biriyani Leaf - 1 piece
- Pinapple flower/Stone flower - 1 piece
- Cardomom whole - 1 piece
- Cloves - 1 piece
- Cinnamon stick - 1 inch piece
- Water - 2 cups
- Peas (optional) - 1/2 cup
- Potato (optional) - 1 finely cut
METHOD:
- Wash the basmati rice and soak the rice for 30 minutes.
- Grind the pudina leaves,coriander leaves, onion (take half onion and cut it finely for frying),tomato,ginger,garlic,green chilli,coconut using little or no water to a fine paste
- Take a cooker and add the ghee/oil.
- Once oil/ghee is hot add the bay leaf,pineapple flower,cardomom,cloves,cinnamon stick and cashews and fry a bit. Add the finely cut onions and fry well till golden.
- You can add the potatoes and peas if you are using now. Add the ground paste and let the raw smell of paste subside.
- Drain the basmati rice and add the rice and add 2 cups of water.
- When water starts boiling, reduce the heat to low and close the cooker. Do not put the whistle/weight, instead invert a small cup on the vent to prevent steam from escaping.
- Keep in low flame for 10 mins and switch off the stove . Leave it without opening the cooker for 5 to 7 mins .
- Open the cooker and yummy pulav is ready to serve! Enjoy it with Mix Veg raita/Raita of your choice.
- NOTE: If you cook rice and the paste separately and mix later, you cook rice as you normally do but I do not recommend this unless you have leftover rice.
