Tuesday, November 18, 2014



Mint Pulao has been one of the favourites in my family among the many dishes I have made over the years. There are different ways in which you can make this. I have described how I usually make it below.

I generally use frozen green peas to save time. If you use fresh green peas, you will have to shell and cook them before adding them to the masala. Likewise, I usually use cooked rice, which again saves time. Otherwise you would have to cook rice, and allow it to cool before adding it to the masala.

I hope you will enjoy the Mint Pulao as much as I do.


  • Cooked Rice, 4 cups
  • Mint Leaves, 1/2 cup
  • Coriander Leaves, 1/2 cup
  • Potatoes, 2
  • Fresh Green Peas or Frozen Peas, 1/2 cup
  • Coconut Gratings, 1/4 cup
  • Green Chillies, 4-5
  • Ginger, chopped, 1 " piece
  • Garlic, 5 pods
  • Cloves, 2- 3
  • Cinnamon, 1 stick
  • Bay Leaf, 1
  • Onion, sliced, 1
  • Turmeric Powder, 1/4 tsp
  • Lemon, 1
  • Oil,  2 tbsp
  • Salt, to taste


Wash the mint and coriander leaves
Boil and cube the potatoes. Keep aside.
Cook the fresh green peas. Keep aside
In a blender, grind the coconut gratings, green chillies, ginger, garlic, and the mint and coriander leaves to a smooth paste (masala) using just the required quantity of water
In a thick bottomed kadhai, add oil and when it is heated add cloves, cinnamon and bay leaf
Fry till they become fragrant
Add the sliced onion and fry till it turns golden
Next add the ground paste and turmeric powder and fry till the raw smell goes
Add the potatoes, green peas ,salt and cooked rice
Mix thoroughly so that the rice, potatoes and green peas get well blended in the masala
Squeeze the juice of 1 lemon 
Mix well and serve hot with salad or raita of your choice

No comments:

Post a Comment

If you have liked this recipe, I would appreciate your leaving a comment. Thank you !