Mint Pulao

How to Prepare

1. Rinse 10 cups of basmati rice under running water until the water runs clear.
2. Soak the rinsed rice in water for 30 minutes, then drain.
3. Grind 4 cups of fresh mint leaves
4. 2 cups of cilantro
5. 10 green chilies
6. 2 inches of ginger, and 10 garlic cloves into a fine paste with a little water.
7. Heat 1 cup of ghee or oil in a large pot over medium heat.
8. Add 4 bay leaves
9. 8 cloves
10. 4 cinnamon sticks
11. 8 cardamom pods, and 2 teaspoons of cumin seeds. Sauté until fragrant.
12. Add 4 sliced onions and cook until golden brown.
13. Stir in the mint paste and cook for 5 minutes until the raw smell disappears.
14. Add 2 cups of diced vegetables (carrots, beans, peas) and cook for another 5 minutes.
15. Add the drained rice to the pot and mix gently to coat with the masala.
16. Pour in 18 cups of water, add salt to taste, and bring to a boil.
17. Reduce heat to low, cover the pot with a lid, and cook for 15-20 minutes or until the rice is fully cooked and water is absorbed.
18. Fluff the rice with a fork and let it rest for 5 minutes before serving.
19. Garnish with fried cashews or raisins if desired and serve hot with raita or curry.