Mint is one of the herbs which grows like a weed and is perfectly safe for use. It is excellent in reducing symptoms related to digestion. Pudina pulav is very easy to make and it takes only 20 minutes for preparation. My aunt Parvathy who is in Rwanda often used to make this recipe along with boondi raita and I love them.
Ingredients:
Mint leaves- 2 small bunch
Basmati rice- 2 cups
coconut milk - 1 cup
water- 1 cup
cinamon stcks -2 (1 inch)
green chillies- 2
ginger- 1 inch
cardamon- 3
cloves- 3
kala jeera- 1/2 tsp
fennel seeds- 1/4 tsp
Bay leaf- 2
salt to taste
hing- a pinch
few cashew nuts
ghee- 2 tsp
Preparation:
Soak the basmati rice for 20 minutes. Wash the mint leaves thoroughly and grind them with ginger, green chillies, clove and cardamom. Heat ghee in a pan. Add kala jeera, fennel seeds, cinamon stick, bay leaf, hing and add the ground paste and fry them for two minutes. Drain the rice and add water, coconut milk and the pudina paste. Add salt and cook the rice in a rice cooker. Once the rice is cooked fry the cashewnuts in ghee and add it to the mint rice. Serve the pudina rice with boondi raita.
