Mint and Baby Potato Pulao
A fragrant and flavorful rice dish with tender baby potatoes and fresh mint leaves.
Ingredients
| 6 | scrubbed and halved |
|---|---|
| 1 | cup loosely packed |
| 3 | soaked for 15 minutes |
| 1⁄2 | cup |
| 1 | |
| 4 | |
| 2 | |
| 2 | |
| 1 | teaspoon |
| 8 | cut vertically |
| 1 | teaspoon |
| 3 | tablespoons plus 1 tsp |
| 1 |
Instructions
| 1. | Begin by thinly slicing the onion into half moons after peeling it. |
|---|---|
| 2. | In a pan, heat 3 tablespoons of oil. Add cumin seeds and once they start to lightly brown, incorporate the thinly sliced onions and green chiles. Sauté for 2 minutes until the onions turn translucent. Introduce the cinnamon stick, cardamom pods, bay leaves, and cloves. Cook for an additional 3 minutes. |
| 3. | Once the spices release their aromas, mix in the ginger garlic paste. Add the halved baby potatoes and cook until they are tender when pierced with a fork, approximately 5 minutes. Add the loosely packed mint leaves and cook until they wilt, around 2 minutes. |
| 4. | Pour 4 1/2 cups of water and a pinch of salt into the pan. (For every cup of rice, use 1 1/2 cups of water.) |
| 5. | Bring the mixture to a boil, then gently add the soaked long-grain rice. Simmer until all the water is absorbed, and the rice is cooked through yet each grain remains separate. |
| 6. | Allow the pulao to cool slightly. Stir in the peas and fluff the rice with a fork. Serve with yogurt or raita, if desired. |
Published on Jul 19, 2024 by Luminița