Mint Pulao

Ingredients - To Grind
Mint-1 small bunch
Cilantro-1 fistful
Green Chilly-1
Cloves-2
Cinnamon
Elaichi-1
Grated Coconut-1tablespoon

For tempering
Ghee- 1 tablespoon
Oil-2teaspoons
Few Almonds and Cashews (optional)
Cumin Seeds-1 teaspoon
Onion(medium size,finely chopped)-1

Basmathi Rice-1cup
Lemon juice-1tablespoon
Salt


Method
Wash and soak the rice for at least 20 minutes,drain the water and keep aside.
Clean and wash the mint and cilantro leaves. Grind the ingredients under "to grind" table with little water to a fine paste.
Heat oil +ghee in a pressure cooker. Make the tempering with cumin seeds,then add the onions and fry till it becomes nice brown colour.
Add the mint paste and lemon juice, fry on low heat till the oil oozes out.
Then add the rice, 11/2 cups of water. Cook for a whistle and switch off the flame.
Remove the cooker from stove top and let it cool.

Open the cooker, fluff the rice gently and serve. Any chips will be a nice accomplishment for this rice. You can add green peas with the pulao and garnish with a few roasted cashew nuts.

Makes a quick n tasty lunch box with some chips! :)

Sending recipe to Reva's "Royal Feast -Biriyani" event.