Pudina/Mint Rice , tossed with veggies and spices !
The next Bengaluru style recipe and which happens to be my favourite rice too. Bengaluru is proud of its darshinis mainly a small eatery which serves breakfast,lunch & snacks. They are usually the self service style place and life savers to many bachelors and even busy families too.They are quick in service and one of the tastiest foods. This pulav is inspired by the same darshinis and very much the same in taste. This pulav is made from sona masuri rice and not the basmati variety. Using sona masuri definitely alters the taste of the pulav and connects to the aurora of Bengaluru. Typically the rice is served with a simple onion raita made of yoghurt, chopped onions and green chillis.
for masala paste
2 inches ginger chopped
4 green chillies
2 inches cinnamon
1/4 th cup fresh coconut
1.5 cups pudina leaves
1 tablespoons jeera
for the pulav
1 cup sona masuri rice
2 tablespoons cashewnuts
1 potato cubed
1 cup carrots , peas & beans chopped
1 tablespoon jeera
4 tablespoons oil + ghee
salt to taste
- In a small mixie jar, add cinnamon,cumin seeds, green chillies and pudina leaves.
- Make a fine paste with little water if required.
- In a pan or if you plan to make it in a pressure cooker , add oil + ghee.
- When it’s hot , add cumin seeds and cashewnuts.
- Fry until the cashewnuts are browned.
- Add the masala paste , add fry till oil seperates and starts to float on top.
- Add all the vegetables, salt and give a good mix.
- Add washed rice and sauté for a couple of minutes.
- Check for salt.
- If using pressure cooker just add water 1:2 (for sona masuri) and cook until 2 whistles.
- If using rice cooker , transfer the contents to a rice cooker bowl , add water and cook as per the instructions of you rice cooker.
- Cook until rice is done.
- Give the pulav a good mix , so all the vegetables are distributed evenly.
- Serve hot with onion raita.