Yum! Yum! Yum!

When you want to give a break to your meat or chicken dishes and still make that Sunday lunch special, then this easy and elegant rice served with Cucumber raita will  fill your tummy and soul.  Because Mint is one cool herb with distinct aroma and pleasing flavor that can replace the meat dishes very well. This power herb is abundant in summer season and not only helps for your digestion, but has lot of medicine values in it. so Cool-off your crowd with this herb rice served with cucumber raita in this summer season. Here is the recipe, Enjoy!

Pudina Pulao

Ingredients:
Rice (uncooked) - 2 cups
Oil - 1 Tbsp
Clove - 3
Cardamom - 1
Cinnamon - 2 sticks ( 1 inch )
Cumin Seeds - 1 tsp
Onion - 1 medium
Green Chili - 3
Potato - 2 medium
Pudina ( Mint) - 1 bunch
Ginger Garlic Paste - 1 tsp
salt - 2 tsp
cashew nuts - 5 or 6
ghee - 1tsp

Method:

1. First Wash the rice and drain it.
2. Take out the mint leaves from the stem, wash  and pat dry them.  Grind them in the mixed or food processor and make like a fine paste.
3. Heat oil in the non stick pan. Add clove, cardamom, Cinnamon and cumin seeds.
4. Add thinly sliced onions, green chili and cubed potato. Saute for 1 min and add ginger garlic paste.
5. Once oil separates from onions, add the mint paste and mix it well. 
6. Add rice to pan and mix it well until the rice gets coated with mint. Add salt and fry for 2 min. 
7. Add 4 cups of water to the pan and close the lid. Cook on medium heat.
8. Rice will be fully cooked in 15 to 20 minutes. When the rice is fluffy then you will know it is done.  Switch off the heat and let it cool and transfer it to serving bowl. 
9. Heat ghee (clarified butter) in a small kadai and roast cashew nuts until golden color. Top Pudina Pulao with these roasted cashew nuts to give the final touch. 

will come back with one more special dish
until then take care and ba bye
-Mythreyi