Flavourful Mint Pulao

Here's a recipe for Mint Pulao:

Ingredients:

1 cups basmati rice

1 small bunch fresh mint leaves, washed

1 medium-sized onion, thinly sliced

2 green chilies, slit lengthwise

1-inch piece of ginger, grated

1 chopped carrot

1 chopped capsicum

1 wedge shaped chopped potato

1 teaspoon cumin seeds

4-5 whole black peppercorns

2-3 cloves

1 cinnamon stick

1 bay leaf

1 star anise

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder (optional, for added heat)

1 teaspoon garam masala powder

Salt to taste

2 tablespoons ghee (clarified butter) or oil

2.5 cups water

Fresh coriander leaves for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 15-20 minutes then drain and set aside.

2. Heat the ghee or oil in a large pot/pressure cooker or deep pan over medium heat. Add the cumin seeds, black peppercorns, cloves, cinnamon stick, star anise and bay leaf. Sauté for a minute until the spices release their aroma.

3. Add the sliced onions to the pot/cooker and sauté until they turn golden brown. Add capsicum, carrot, potato and saute till all veggies slightly cooked. Add 1 slit green chilli at this point.

4. Add spices to it turmeric powder, red chilli powder, garam masala. Sauté it for 1 minute.

5. Add the slit green chilies, mint leaves and grated ginger to the blender. Blend it to make a smooth paste. Now, add the paste to cooked veggies and mix it and cook for a couple of minutes until they wilt and become fragrant.

6. Add the drained rice to the pot and gently stir to coat the rice with the mint and spice mixture. Be careful not to break the rice grains.

7. Pour 2.5 cups of water into the pot and give it a gentle stir. Increase the heat to high and bring the water to a boil. Once the water comes to a boil, reduce the heat to low, cover the pot with a tight- fitting lid, and take 2 whistles or let the rice cook for about 15-20 minutes or until the rice is tender and cooked through.

   8. Avoid stirring the rice during this time to prevent it from becoming sticky. Once the rice is cooked, remove the pot from heat and let it sit,              covered, for 5 minutes to allow the steam to redistribute. Fluff the rice gently with a fork to separate the grains. Garnish with fresh coriander         leaves.

Your Mint Pulao is ready to be served! Serve it hot with boondi raita (yogurt sauce) or any curry of your choice.

Enjoy your flavorful and aromatic Mint Pulao!