Warm and spicy mint pulav

Source :The Hindu::Parvathy Menon:19 Jan 2012

A lip-smacking rice dish to brighten up your day

Ingredients

Basmati rice – 2 cups

Water – 4 cups

Cloves, cardamom –

4 each

Cinnamon – 1 piece

Bayleaf, broken – 1

Onions – 2, chopped

Ghee - 2 + 2 tbsp

Cashew nuts – 1 tbsp

To grind with a l

ittle water:

Ginger – A small piece

Garlic – 4

Green chillies – 4

Grated coconut –

one fourth cup

Fennel – 1 tsp

Mint leaves – 2 handfuls

Method

Soak Basmati rice for 10 minutes. In two tablespoons of ghee, sauté bay leaf, cloves, cardamom, cinnamon and the chopped onion until the raw smell goes. Add salt. Add the freshly ground paste. Sauté well.

Add the drained rice and fry well. Once the rice granules are crisp and become stiff, pour in water. Pressure-cook for two whistles. In tablespoons of ghee, fry the nuts and add to the mint rice.

Serve hot with cucumber raita, pickle and pappad.

For cilantro/ coriander pulav, use coriander leaves as per the same recipe instead of mint for .