Coriander and Mint Pullao

2 cups basmati rice
1 cinnamon stick
4-6 cardamoms
4-6 cloves
1 bay leaf
7-8 peppercorns
1 tbsp ginger paste
1 tsp garlic paste
salt to taste
For the chutney BLEND together:
A bunch of fresh coriander
2-4 green chillis
5-7 mint leaves

A handful pomegranate to garnish and add texture and a sweet sour pungency.

Serves about 4 and takes about 25-30 minutes to cook (excluding rice soaking time)

Wash and soak the rice in water for at least 1/2 hour to an hour.

Heat the oil and ‘bhagar’ – (temper) the cloves, cinnamon stick and cardamom until you can smell them. Add the ginger and garlic paste and cook till the raw smell disappears, dont let them burn. Immediately pour a blended chutney and cook for a few minutes

Pour in the rice and fry it in the chutney mixture. The pour just enough water to cover the rice, less is better. Add some salt. Cover and cook on very low heat.

Check every now and then to see if rice is cooked. The liquid should be absorbed and the rice should be fluffy and cooked though. Try not to move around the rice with a spoon too much as the rice may break. Use a fork to move it around so as to avoid it sticking to the bottom of the pan.

Keep the rice covered under low heat, until it is cooked though and all the water is absorbed. Don’t over cook it as you are after each grain being separate.

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