Vegetable Pudina Pulav

There are n different ways of making Pulav. I used to love the way mom made Vegetable Pulav. I would not mind eating it for breakfast, carrying it for lunch, and again having the leftovers for dinner! Mom mostly never used Pudina (mint leaves), or even if she used, it would be a small quantity only for the flavor.

A few days after marriage, MIL once decided to make pulav (I was not cooking independently then ;)). And she started picking a whole big bunch of pudina for the Pulav! I just watched, wondering why so much of it is needed. And she is of the opinion that Pulav can be made ONLY with Pudina. Well, I didn’t have a choice but to wait and watch, and taste of course!

Okay, the pulav was done, and it was absolutely Green, and looked rather inviting as well. I tasted it, and liked it. Carried it for lunch and my pals there who tasted it were bowled over! And started asking me how to make it, and asked me to complement my MIL for it. That’s how I learnt this wonderful and easy recipe. Now I can make it as good as my MIL, and guess she’s proud of me for having learnt her recipe well :P

It is rather simple, and yet gives a delicious taste. I like it because not much of spice is used in it, yet it cannot be called bland....

Okay, so here’s how you make it....

Vegetable Pudina Pulav

Preparation time : 10 min Cooking time : 15 min Serves : 4 Ingredients: Beans - 250 gm, cut into ½- ¾" pcs Carrot - 250 gm, peeled and cut into 1"x ¼" pcs Green peas - 1 small cup (optional) Cooking oil - 1 Tbsp Cinnamon - 4-5 small pcs Cloves - 4-5 Pepper - 8-10 Rice - 2 cups (preferably Basmati) Water - 3 cups Salt - ½ Tsp or as per taste Mint leaves - 2 big bunches (Pudina), picked and washed Green chilies - 5-6, depending on taste Ginger - 1" cube Coriander - a few strands Ghee - 1 Tsp Cashew nuts - 10-12 Method: • Heat oil in a pressure pan and add cinnamon, cloves and pepper • After half a minute, add the cut vegetables and sauté for 3-4 minutes • Meanwhile grind to paste and make a puree of pudina, green chillies, coriander leaves and ginger • Add washed basmati rice to the vegetable pan and sauté for a minute • Now mix the ground pudina puree and salt in to the pan and stir for a minute • Add water and close the pressure pan • Cook till 2 whistles • In another small pan, heat ghee and fry cashew nuts till golden • Add to the pulav and mix after the pressure comes down • Serve it hot, optionally with any raita Tips n Tricks: • Quantity of pudina should be sufficient enough to give that special taste. Color and flavor. Variations: • The same can be prepared with only green peas, without vegetables