Pudina Pulao Mint Pulao Recipes

INSTANT POT® PUDINA PULAO (MINT RICE)

Steps:

• Combine green chiles, mint leaves, garlic, 2 1/2 tablespoons water, shredded coconut, cilantro, cumin seeds, and ginger in a mortar; grind with a pestle into a paste.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until warm. Add cloves, cardamom pods, star anise, bay leaf, and cinnamon. Saute until spices are fragrant, 4 to 5 minutes. Add mint paste, onion, turmeric, and red chile powder and cook for 2 minutes longer.
• Mix in potatoes, tomatoes, and peas. Stir in basmati rice and saute for 1 minute longer. Pour in 1 1/4 cups water and salt. Scrape up any browned bits on the bottom of the pot and let warm 1 minute longer.
• Turn off Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

PUDINA PULAO (MINT PULAO)

Steps:

• Wash rice and drain.
• Heat ghee in a heavy bottom pot.
• Add cardamom, cloves, and black peppercorns.
• When they crackle, add bay leaves, ginger, jalapeno, coconut, and yogurt.Cook for 3 minutes.
• Add water, bring to a boil, then add rice and salt.
• Bring to a boil, then add mint leaves, cover and cook over low heat until rice is cooked and fluffy.