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 minutesminutes
Cook Time 10 minutesminutes
Resting time 5 minutesminutes
Total Time 30 minutesminutes
Servings 2
Ingredients
To grind into a smooth puree
ahandfulmint leavesabout 1/4 cup
¼cupsliced onionsor two shallots
1inchginger
1clovegarlic
2-3slitgreen chilliesdepending on your spice preferences
1tspfennel
2 tbspcurd
2tbspwater
For making pulao
2tspoil/ghee or a mix
½inchcinnamon stick
1piececlove
½cupthinly sliced onions
¼cuppotatoes, chopped into big chunksor use 3-4 small potatoes slit in half
¼cupchopped beans/carrots/peas
½cupsoya chunks/paneer/cooked chickpeasread notes on how to prepare soya chunks
½tomato, cut into big slices
½tspturmericoptional
½cupbasmati ricewashed, rinsed
1tspsalt
¾cuphot 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.