July 10, 2013

Mint Pulao (Stove Top Method)

Mint pulao is quite a regular affair in our household, but what is new is the stovetop cooking. This is the first time I am trying pulao directly in a saucepan on the stovetop versus in a pressure cooker. Surprisingly enough, the rice was cooked to perfection compared to the pressure cooker method that  I am so used to. I should admit that this is the "fluffiest ever" pulao that I 've made, where the rice is long, whole, firm yet soft and flavorful.

The trick behind getting a perfect pulao is .,

Tight-fitting pot lid - to not let the steam escape which helps in getting a even texture.
Right amount of water - basmati rice usually requires 2 parts of water but use only 1.5 parts, if the rice is soaked in water for atleast 30 mins before cooking.
Cook under even & gentle heatInitially, bring the water & rice to a rolling boil on high heat, and then let it simmer & cook on low heat for about 10-12 mins.
Post-cooking resting period Resting period of about 10 mins is very much essential for the rice to dry and lose out the wet/steamed texture.

Basic Info
Complexity - Medium
Prep time - 10 mins
Cook time - 25 mins
Serves - 4

Basmati rice - 1.5 cups

Onion - 1 no (Medium sized, chopped)
Ginger - 1 inch (grated)
Frozen shelled edamame - 1/2 cup (replace it with peas)

Mint leaves - 1/4 cup
Cilantro leaves - 1/4 cup
Thai green chilli - 1 no

Bay leaf - 1 no
Cardamom pods - 1 no
Cloves - 2 nos
Cinnamon stick - 1 inch

Oil - 2 tbsp
Ghee - 1 tbsp (optional)
Salt - to taste

Cashews - few (optional)

Rinse the rice in water for a couple of times, drain and keep it aside.

Grind mint leaves, cilantro leaves, green chilli into a fine paste (using as little water as possible). To the paste, add water to measure about 3 cups and keep it aside.

In a thick bottomed saucepan, heat 2 tbsp of oil. When hot, fry bay leaf, cinnamon stick, cardamom pods, cloves until fragrant. To this, add onion, grated ginger and saute until onion turns soft and translucent. Now, add washed/drained rice, peas and saute for a min or two until rice turns crisp. Take care not to burn the rice.

Finally, add water (mint+cilantro water mix), ghee (if using), salt and give it a good mix. When the water starts to boil and as the rice starts to expand, close the saucepan with a lid and let it simmer on low heat. After 10 mins, switch off the stove. Leave the saucepan undisturbed for another 10 mins. Do not remove the lid.

After 10 mins, fluff up the rice with a fork and garnish with roasted cashews. Hot & tasty pulao is ready to be served! Cool raitha with chips makes perfect accompaniment.

- Rice expands as it cooks, so use a saucepan large enough to accommodate. A 2-quart saucepan for one to two cups of uncooked rice is a good size.
- Don't take off the lid while the rice is cooking — this lets the steam out and affects the cooking time.
- Do not mix / peek / open the lid while the rice is cooking.
- Sending this off to Made with Love Mondays!


  1. My all time favourite mint pulao, drooling here.

  2. i love mint pulao. you have made it perfectly.. have not seen you blog in a while.. welcome back!

    1. Thank You Roshni! Totally held up with back to back vacations, families visiting us for summer vacation, above all managing couple of summer vacation kids at home is more than handsful .. things are slowly returning back to normal .. and am hoping to gear up with blogging .. look at you!! you are a pro at blogging now .. great going Roshni!!

  3. The edamame and mint sound so delicious with the basmati rice. And the cooking tips for perfect textured rice are very helpful. I've never tried using a pressure cooker for rice, but sometimes the stovetop method can take a little practice, so this is very helpful...