Mint Pulao

Ingredients

• Basmathi rice - 1 cup(160 g)
• Onion - 1 small size (Chopped)
• Curry leaves - 1 string
• Coconut milk - 1/2 cup (80 ml) 
• Cinnamon - 2 pieces (1 inch each)
• Cloves - 4
• Cardamom - 2
• Oil - 2 1/2 tbsp
• Fried cashew - 1 tbsp
• Salt for taste

To grind (to smooth paste)

Group I

• Ginger - 3/4 inch
• Garlic - 3
• Ani seeds - 1 tsp

Group II

• Mint leaves - 1/2 bunch(1 cup)
• Green chillies - 2 or adjust

Method

• Soak the rice for 1/2 an hour.
• Grind the group I ingredient separately.
• Fry the group II ingredient & make a paste.
• Heat oil in the pressure cooker, on high medium flame.
• Splutter cinnamon, cloves, cardamom & curry leaves one by one.
• Add the group I ingredient paste & fry till the oil separates.
• Add onions, salt and fry till it becomes light brown in color.
• Add the group II ingredient paste & continue frying.
• Fry till nice aroma arise & becomes dry.
• Now add the soaked rice & add 1 1/2 cup(240 ml) of water.
• Now add coconut milk.
• Mix well, check for salt & cover the cooker when the water stars bubbling.
• Reduce the flame to low.
• Let it cook for 15 minutes.
• Switch off the flame & wait for 5 minutes.
• Then open the cooker & mix gently.
• Garnish it with fried cashews & serve it with raita.

Tips for the recipe - Add very few drops of lemon juice before coving the cooker. It helps the rice grains to remain fluffy & not sticky. Do not over fry the group II ingredients. Do not add much water while grinding the masala.