Delicious Pudina Pulao - Mint RiceVeg

1

Heat oil in a pan. Add the cinnamon stick, peppercorns, cloves, and cumin seeds. Once they sizzle, stir in the cashew nuts and raisins until they change color slightly.

2

Add the chopped onions and sauté briefly. Toss in the chopped potatoes and green peas, season with a little salt, cover the pan, and cook for about two minutes without adding water.

3

While the vegetables cook, combine garlic, ginger, green chilies, grated coconut, coriander leaves, two tablespoons of mint leaves, lemon juice, sugar, and a splash of water in a grinder. Blend until you achieve a smooth, consistent paste.

4

Uncover the vegetables, add a small amount of water to the pan, cover again, and continue cooking until the potatoes are tender and soft.

5

Add the chopped capsicum to the pan and sauté for a few seconds. Stir in the prepared green chutney mixture, followed by the pre-boiled rice. Add salt to taste and mix everything thoroughly until well-combined.

6

Tear the remaining fresh mint leaves with your fingers (to prevent them from darkening) and fold them into the rice. Cover the pan and let the dish simmer for two minutes to allow the flavors to meld together before turning off the heat.