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Vegetable Mint Pulao
Vegetable Mint Pulao

Before you jump to Vegetable Mint Pulao recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got insight from reading it, now let’s go back to vegetable mint pulao recipe. You can have vegetable mint pulao using 19 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Vegetable Mint Pulao:
  1. Prepare 1 cup Basmati rice washed and kept aside
  2. Use 1 large onion finely sliced
  3. Get 1 tomato finely chopped
  4. Get 1 teaspoon ginger-garlic chopped
  5. Take 1 medium sized potato cut to small cubes
  6. Use 1/2 cup green peas
  7. Provide 1 tablespoon chopped carrots
  8. Take 1 tablespoon desi ghee
  9. Get 2 inch cinnamon
  10. You need 1 Bay leaf
  11. Use 1 black cardamom
  12. Prepare 1 teaspoon cumin seeds
  13. Take 2-3 peppercorns and 2 cloves
  14. Get 1/2 teaspoon mint powder
  15. Take to taste Salt
  16. You need 1 teaspoon red chilli powder
  17. Take 1/4 teaspoon turmeric powder
  18. Take Fresh mint and coriander leaves chopped for ganish
  19. Provide 5-6 strands saffron soaked in warm milk
Instructions to make Vegetable Mint Pulao:
  1. Heat ghee in a pot. Add cumin seeds, cinnamon stick, peppercorns, cloves, black cardamom, and bay leaf.
  2. Once the whole spices starts to crackle, add sliced onions. Fry till golden brown.
  3. Add the chopped vegetables and chopped ginger garlic. Saute well.
  4. Add chopped tomatoes, salt, red chilli powder, turmeric powder and mint powder. Cook vegetables for 5-6 minutes. Add half of the saffron milk to it.
  5. Add Basmati rice and mix it well the vegetables.
  6. Add 1 and a half cup of water and cook rice and vegetables together. Add saffron milk. Keep the strands separate.
  7. The amount of water to be added in a Pulao or Biryani majorly depends on the quality of rice you are using. Add only that much amount of water in which the rice gets cooked and not overcook or gets mushy.
  8. Once the rice is cooked, remove it from the flame and add freshly chopped mint and coriander leaves. Serve hot with Boondi raita and pickle.

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