Recipe

Ingredients –

– Pudina leaves – 1 bunch – 1n1/2 cup

– Basmati rice – 2 cups

– Onion – 1 medium sized

– Green chillies – 4

– Bay leaves – 2 or 3

– Cinnamon stick – 2

– Anise stars – 2

– Cloves – 4 or 5

– Cardamom – 3 or 4 – cracked open

– Cumin seeds – 2 teaspoons

– Ginger-garlic paste – 1 teaspoon

– Salt – 1n1/4th teaspoon

– Cashews – a handful

1. Separate the mint leaves from the bunch and give a quick rinse under running water. Drain all the water and roughly chop the leaves.

2. Turn on the pressure cooker or electric rice cooker and add 3 to 4 teaspoons of oil. Add all the whole garam masala (bay leaves, cinnamon sticks, cloves, anise, cardamom and cumin seeds) and cashews. Saute for a minute. Add finely chopped green chillies and onions. Saute for atleast 5 to 6 mins until the onions are translucent. Add ginger and garlic paste and saute for another minute.

3. Now add chopped pudina and saute for a a couple of mins. Add washed and drained basmati rice to the cooker along with 3and1/2 cups water and salt.(To cook regular rice I use the rice:water ratio of 1:2 but for pulao I usually add a little less so that it doesn’t get mushy.)

5. Mix it well and cook the rice until done. Serve warm.