Mint Pulav

Most of us face the problem of deciding what to pack for the lunch today.  Sometimes, I decide it little earlier but most of the time I cook the dish which flashes in my mind in that second.  So, my collections of lunch box menu is growing in size & this mint pulav is perfect.  Fresh mint leaves should be used for this dish for real taste & flavour.  I like to add  corriander leaves, sometimes equal proportion to mint leaves for taste difference.  This can be served with raita, pakoda or with papads.  

Ingredients :

1. Raw rice /Basmati rice - 1 cup
2. Mint leaves - 1/4 cup (small bunch)
3. Corriander leaves - 1 tbsp
4. Green peas - 2 tbsp
5. Potato - 1 medium sized
6. Onion - 1 1/2 no
7. Grated coconut - 5 tbsp
8. Green chillies - 2 nos
9. A small piece of ginger
10. Tamarind pulp - 1/2 tsp (concentrate)
11. Oil - 1 tbsp (or ghee) plus 1 tsp
12. Cloves - 2 nos
13. Cinnamon stick - 1 no
14. Bay leaf - 1 no
15. Cardamom - 1 no
16. Salt to taste

Direction to Cook :

1.   Heat 1 tsp of oil, add green chillies, ginger, 1/2 onion, mint leaves, corriander leaves & salt to taste.  Allow it to cool.

2.   Grind the cooked mint leaves mixture with the grated coconut & tamarind pulp to smooth paste.  

3.   Heat oil / ghee in the pressure cooker, add cinnamon stick, cloves, cardamom, bay leaf & finely chopped onion.  Saute till tender.

4.   Add grounded paste, green peas, diced potato & rice.  Add enough water (For 1 cup raw rice = 2 cups of water ; 1 cup basmati rice = 1 cup of water) & salt to taste.

Serve with raita.