Flavorful One-Pot Mint PulaoVeg

1

In a blender, combine the ginger piece, garlic cloves, green chilies, a handful of mint leaves, a handful of coriander leaves, and freshly grated coconut. Add a small splash of water and grind everything together until you achieve a smooth paste.

2

Heat ghee in a pressure cooker. Once hot, add the whole spices: bay leaf, cinnamon, cloves, cardamom, star anise, cumin seeds, and whole peppercorns. Add the thinly sliced onions and sauté until they turn transparent. Next, add the thinly sliced tomato and cook until softened.

3

Stir in the ground masala paste. Sauté the mixture for several minutes until the raw smell of the ingredients has completely dissipated.

4

Season the mixture with salt and garam masala powder, mixing well. Add the remaining portion of your fresh mint leaves and a handful of coriander leaves to the cooker, stirring to combine.

5

Add the washed basmati rice to the cooker, mixing gently to ensure the rice is coated with the masala without breaking the grains. Pour in the water (using a ratio of 1 part rice to 2 parts water). Close the pressure cooker and cook on medium flame for two whistles.

6

Once the cooking is complete, turn off the stove and let the pressure release naturally. Let the rice rest for about 10 minutes before opening the cooker. Serve your flavorful Mint Pulao with a side of raita.