Mint Pulao

Serves: 4

Mint Masala Paste

1 cup mint leaves
1 cup cilantro leaves
5 big garlic cloves
2" ginger
4 dry red chili
1/4 cup onion
1/4 cup coconut grated
1/2 cup water

Blend all the above to a smooth paste.

2 tbsp coconut oil
1 tsp cumin seeds
1 tsp whole black peppercorns
1 bay leave
4 cloves
2 star anise
1" cinnamon stick

 

Heat oil in a pressure pan, add all the spices and sauté till aromatic.

1/4 cup cashew, chopped

Add cashews and sauté till they turn light brown.

1 onion thinly sliced

Add onion and sauté for 5 minutes.

1/2 cup tomato, chopped

Add tomatoes, sauté till they softens.

1/2 cup peas
1 cup carrot, chopped
1 cup beans, chopped (20 beans)
1 cup potato, chopped
1 and 1/4 cup cauliflower florets

Add all the vegetables, mix well. Add the mint masala paste and sauté.

2 cups rice, soaked for 20 minutes
2 and 1/2 tsp salt
4 cups water

Add soaked rice, salt, water, mix well. Pressure cook for 2 whistles in medium flame.

Yields: 11 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen