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.

Jul 19, 2024