I have posted mint rice recipe earlier in this blog and the procedures are more or less same. For pulao I have used some fresh spices to add flavor. Also for the first time I made a very simple chowchow-peas kuruma as sidedish and it was a winner.
Ingredients for Pulao :
- Mint – 1 bunch
- Green chilies – 2
- Chopped ginger – 1/2 tbsp
- Chopped garlic – 1/2 tbsp
- Coriander leaves – few
- Curry leaves – few
- Chopped onion – 1/2 cup
- Ghee – a tbsp
- Cinnamon,Clove,Bayleaf – 1 each
- Mustard seeds . jeera seeds – 1/2 tsp each
- Salt to taste.
Method of Preparation :
- Grind mint,chillies, ginger, garlic and coriander leaves together to a paste
- Heat ghee in a pressure cooker. Add masala spices and saute for a minute
- Add mustard,jeera and curry leaves. Let them splutter
- Then add onions (chopped length wise) and the mint paste as well
- I have used normal parboiled rice. So i added 3 cups of water and pressure cooked the rice up to 4 whistles
- If you are using Basmati rice then adjust the amount of water accordingly
- Mint pulao can be served with raita or with any simple potato chips too
- Before serving the pulao garnish it with some fried onions.
Chow–Chow/Cayote Squash Kuruma :
- Pressure cook a bowl of chow-chow along with some green peas
- Dry roast 1/2 cup of grated coconut, 1 tsp of saunf, 2 red chillies,1 tbsp of coriander seeds, few ginger-garlic pieces. Grind them to a fine paste
- Heat oil in a kadai. Add mustard seeds, jeera seeds and curry leaves. Let them splutter
- Now add the pressure cooked chow-chow and add some salt, turmeric
- To this mix the coconut paste and little water
- Let the whole mixture boil for about 5-10 minutes
- Garnish with some coriander leaves. This kuruma can be served as a sidedish to rotis, chapathis too
