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Mint Pulao 

Ingredients 

    Basics
  • 2 cups Basmati Rice, lightly washed.
  • 2 cups water
  • 1 cup milk
  • 1 lb frozen peas
  • 3 large carrots, peeled and cut lengthwise
  • 2 large potatoes, peeled and cut lengthwise.
  • 5 table spoons cooking oil.
  • 3 tsp Salt 
    Dry Spices 
  • 5 cloves
  • 2-3 bay leaves
  • 5-green cardamom
  • 3 big black cardamom
  • 6, 2" long cinnamon barks
  • 1/2 tea spoon somf
  • 1/2 teaspoon jeera
  • 3-4 strands of saffron
    Mint Masala 
  • 1cup chopped fresh mint 
  • 2- 3 green chillies, chopped
  • 1 table spoon grated ginger 
  • 1 large onion , chopped 
  • 2 cloves garlic 
Method 
  • Blend all the ingredients for mint masala in a food processor to a coarse paste. Keep aside.
  • Place oil in a pan, throw in the jeera and the rest of the dry spices. Roast them until you can smell the nice toasted aroma. 
  • Transfer the spices to a corning pot and add the grounded mint masala. Place this pot in the microwave for 15-20 minutes. 
  • Stir occasionally. 
  • Toast the washed rice (for about 2-3 minutes) in the same pan you toasted the spices. 
  • Add the carrots and potatoes and salt to the pot in the microwave cover the pot and cook in the microwave for another 10 minutes. 
  • Place 1and 1/2 cups of water and 1 cup of milk and the saffron in a sauce pan and bring it to a boil. 
  • Add the milk-water mixture, peas and the toasted rice into the glass pot. 
  • Mix everything well. Cover the pot. 
  • Cook in the microwave, 5 minutes on high, and 20-25 minutes on medium power. 
  • Fluff it up 
Serve hot. 
Rice dishes
   
 
 
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