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Pudina pulao (mint pulao)
Pudina pulao (पुदीना पुलाव): basmati rice cooked in a fresh mint and green chilli paste with whole spices
Mint pulao turns up in tiffins from Hyderabad to Delhi in summer, when mint grows like a weed on balconies, and it is a lunch box that still smells fresh at one o'clock. Basmati is fried with whole spices and onion, then cooked in water coloured with a paste of mint, coriander, green chilli and ginger. The mistake is boiling the mint paste for a long time before the rice goes in, which turns it khaki and bitter; add it, stir for a minute, and get the rice in. Chef's tip: a squeeze of lime in the cooking water keeps the green colour brighter.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the paste
- 1 ⅜ oz fresh mint leavesabout 1 packed cup
- ½ oz fresh coriander
- ¾ in fresh ginger
- 2 cloves garlic
For the pulao
- 7 oz basmati ricewashed and soaked 20 minutes
- 2 tbsp sunflower oil
- 1 bay leaf
- 1 ⅛ in cinnamon stick
- 3 cloves
- 3 green cardamom podslightly crushed
- 1 tsp cumin seeds
- 1 onionthinly sliced
- 1 tbsp lime juice
- 1 tsp salt
- 1 ½ cups water
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Method
0/6 doneStep 1: Blend 1 ⅜ oz fresh mint leaves, ½ oz fresh coriander, 2 green chillies, ¾ in fresh ginger and 2 cloves garlic with 2 tablespoons of the 1 ½ cups water to a smooth paste.
2 minStep 2: Heat 2 tbsp sunflower oil in a heavy pan over a medium heat. Add 1 bay leaf, 1 ⅛ in cinnamon stick, 3 cloves, 3 green cardamom pods and 1 tsp cumin seeds and fry for 30 seconds until the cumin darkens and smells nutty.
1 minStep 3: Add 1 onion and fry for 5–6 minutes until soft and light golden.
6 minStep 4: Add the mint paste and stir for just 1 minute, until the raw smell softens.
1 minStep 5: Add drained 7 oz basmati rice and stir gently for 1 minute, then pour in the rest of the 1 ½ cups water with 1 tbsp lime juice and 1 tsp salt. Bring to the boil, cover tightly and cook on the lowest heat for 12 minutes until the water has gone and the grains are long and separate. Rest covered for 5 minutes, then fluff with a fork.
13 minStep 6: For the lunch box, spread the pulao on a tray to cool quickly, keep it chilled if made the night before, and pack with an ice pack. Serve with a little raita or a plant yoghurt raita.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 7 g
- Carbs
- 62 g
- Fat
- 9 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pudina pulao (mint pulao) take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh mint leaves?
- Fresh coriander, same amount.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
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