Mint Pulao Recipe

Mint Pulao is a tasty cuisine. It also offers health benefits. Mint is rich in Vitamin C. This Mint Pulao recipe requires mint leaves and common ingredients. This mint flavored pulao, best served with curd base raita. Check it out the Mint Pulao recipe here!!

mint pulao recipe
Photo: mint pulao Recipe


[one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]


[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

  • 2 cups basmati rice
  • 2 large potatoes
  • 1 cup shelled peas
  • 1 bunch mint leaves
  • 6 green chillies
  • 1 piece ginger small
  • 3 onions medium
  • ½ tsp turmeric powder
  • 3-4 cloves
  • 2 cardamoms
  • 1 bay leaf
  • Salt to taste
  • Ghee to fry

For Garnishing:

  • Mint leaves
  • Boiled peas
  • Red cherries

[/tab] [tab]Yield: 6 servings

Nutritional information is not yet available. [/tab] [/tabs]

[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Clean and wash the rice.

Step 2

Place in a container with 2 cups of water and salt to taste.

Step 3

Wash potatoes and place in another container with 2 cups of water in it.

Step 4

Pour 2 cups of water and place the container with rice and potatoes in a pressure cooker and cook for 10 minutes. Remove and keep aside.

Step 5

Grind together coconut, green chilies, and ginger and turmeric powder.

Step 6

Peel and dice potatoes. Slice onions.

Step 7

Heat oil, add onions and sauté. Add cardamom, bay leaves and cloves.

Step 8

Add the ground masala paste and peas and fry till the raw flavor is lost and the peas get cooked.

Step 9

Add potatoes, rice and salt if necessary . Mix well.

Step 10

Squeeze lime juice and remove from fire. Garnish with mint leaves, red cherries and peas. Mint Pulao is ready to serve.

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  • Serve with Raita.

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