Coconut and Mint Pulao
By: Ramya Manja
Published: Friday, January 22, 2010 - 10:37am

Ingredients




1 bunch of Mint
1 coconut, freshly grated
3 tablespoons ginger-garlic paste
4 green chillies
1/2 teaspoon cinnamon
1/2 cup beans
1/2 cup carrot
1/2 teaspoon capsicum
1/2 cup onion
1 1/2 cups basmati rice
cilantro
lime juice
2 teaspoons sugar
1 teaspoon mustard seeds
1 teaspoon cumin/Jeera seeds
2 tablespoons oil
salt

Preparation

1 Finely wash the rice and add 3 to 4 cups of water (water measurement can vary) cover the lid and get one whistle or rice can be made in rice cooker as well 2 Blend finely washed mint, cilantro, cinnamon, green chilies, ginger, garlic, and freshly grated coconut. 3 Boil the veggies (except onion) until they become soft. 4 Take wok or fry pan and add oil, when it is warm enough add mustard seeds and jeera. 5 When the mustard sputters, add onion and a little salt 6 Add the boiled veggies and fry for 2 to 3 minutes. 7 Add mint and coconut paste (blended) salt, sugar, and saute  until the raw smell vanishes, for 2 minutes. 8 Add the cooked rice and mix it throughly. 9 Turn off heat and add lime juice, cilantro and serve with raita bread.

About


Coconut and Mint Pulao is a very refreshing Pulao, lightly seasoned  with some basic spices or herbs and with some colorful veggies.