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One Pot Mint Pulao

A quick, nutritious 30 minutes pulao with basmati rice, mint, vegetables and spices for a satisfying lunch.
Course Main Course
Cuisine Gluten free, Indian
Prep Time 15 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 30 minutes
Servings 2

Ingredients

To grind into a smooth puree

  • a handful mint leaves about 1/4 cup
  • ¼ cup sliced onions or two shallots
  • 1 inch ginger
  • 1 clove garlic
  • 2-3 slit green chillies depending on your spice preferences
  • 1 tsp fennel
  • 2 tbsp curd
  • 2 tbsp water

For making pulao

  • 2 tsp oil/ghee or a mix
  • ½ inch cinnamon stick
  • 1 piece clove
  • ½ cup thinly sliced onions
  • ¼ cup potatoes, chopped into big chunks or use 3-4 small potatoes slit in half
  • ¼ cup chopped beans/carrots/peas
  • ½ cup soya chunks/paneer/cooked chickpeas read notes on how to prepare soya chunks
  • ½ tomato, cut into big slices
  • ½ tsp turmeric optional
  • ½ cup basmati rice washed, rinsed
  • 1 tsp salt
  • ¾ cup hot boiling water
  • The mint puree has liquid and it is added to the pulao.

Instructions

  • Grind all ingredients listed under the 'To grind' section into a puree.
  • Chop vegetables, soak soya chunks if using. Instructions below.
  • To a 2L pressure cooker, add oil/ghee, cinnamon, clove onions and cook until soft.
  • Add potatoes and cook until it gets a slightly browned. About 2-3 minutes.
  • Add beans, soya chunks and cook for another minute.
  • Now, add the mint puree, followed by the tomatoes.
  • Stir for a minute, add turmeric, salt and then the rice.
  • Add hot water, mix well. Taste for salt and cook on a low to medium flame (200C on induction) for 1 whistle. Reduce flame to low and cook for another 4-5 minutes. Switch off.
  • Let pressure settle, open and fluff up with f½ork before serving.

Notes

  • To prepare soya chunks - Rinse soya chunks well in cold water. Pour hot boiling water and let it soak for 15 minutes. Squeeze well, chop if too big, and use. 
  • Do not be surprised by how few 'spices' are there in this recipe. The hero is MINT and it shines in this recipe. Adding more spices like cardamom, garam masala, coriander powder will overpower the flavour and red chili powder will change the colour.
  • It is important to add some sour agent to the mint mix. This helps to retain the colour of mint when grinding it.