Friday, January 23, 2009

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

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

• 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.

• The same can be prepared with only green peas, without vegetables


  1. congratulations yaar :D
    i am fed up of eating anna saru, anna huli and chapati-palya.. chole and pav bhaji is a good change but its best to be had once in a week.. this pudina rice looks wonderful, and i am surely going to try it :)

  2. hey my mom too makes it and same thing happnd wid me at my office. hmm now time i ask my mom to prepare it yet again. Replace mint leaves with corriander that too would make a good biryani

  3. Ya, Preeti.... Try it out and let me know how you both like it....

    Ohh woww Chandu.... u too are following the recipes?? Cool! I'll tell aunty that she can rest now, while u cook :P
    And BTW, thanks for the variation idea... will try it sometime....

  4. I tried a variation of the usual pulav and made Kothambri came out really well. I think your site is awesome and the dishes mouth watering..planning on a soup this weekend..from your recipe of course :)

  5. Thank you Priya, for letting me know :)

  6. Please email to recipes.Thank you.


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