Mint pulav with raita is one of my grandmother’s greatest treasures. It was a dish she prepared with immense love and enthusiasm for our family gatherings in India. Every time I make it, I am transported back to those fond memories of laughter, fun, and the enticing aroma that filled her home.
The process was always a family affair, starting with the children picking homegrown mint and cilantro, grating fresh coconut, and prepping the vegetables. While the recipe is simple to make, it is incredibly flavorful, rekindling a deep connection to my grandmother and the everlasting bond I share with my uncles, aunts, and cousins.
— Roseline Ravirajan, Apex
INGREDIENTS:
2 cups basmati rice
3 cups water for stove top (or 2 ½ cups for Instant Pot)
¾ cup diced carrots (small cubes)
½ cup diced potato (small cubes)
½ cup frozen peas
Salt to taste
1 Tbsp ghee (clarified butter; can use regular butter)
15 cashews
SAUTÉ:
1 tsp cumin seeds
3 cloves
1-inch cinnamon stick
3 green cardamom seeds (crushed)
½ tsp garam masala powder
½ tsp turmeric
1 Roma tomato, chopped
4 Tbsp vegetable oil
GRIND:
½ tsp fennel seeds
1/3 cup grated coconut
2 green chilies
1-inch piece of ginger, peeled and diced
1 cup fresh mint leaves (leaves only, no stalks)
½ cup cilantro
2 Tbsp water
INSTRUCTIONS:
- Rinse the basmati rice well a few times and drain completely. Set aside.
- In a cooking pot, add the ghee and fry the cashews until golden brown, then remove them to a plate.
- Add the vegetable oil to the same pot. Add the whole spices—cumin, cloves, cardamom, and cinnamon stick—and sauté until the aroma is released.
- Add the garam masala powder and turmeric powder, then add the chopped Roma tomato and cook until the tomato turns mushy.
- While the tomato is cooking, add all the “Grind” ingredients into a blender and make a paste.
- Once the tomato turns mushy, add the ground paste to the pot and give it a mix.
- Add the water, carrots, potatoes, peas, rice, and salt.
- Bring the mixture to a rolling boil. Reduce the flame, cover the pot with a lid, and cook on low heat until all the water is absorbed.
- Garnish with the roasted cashews.
RAITA:
2 cups plain yogurt
1 cup diced cucumber
½ cup grated carrot
¼ cup minced fresh cilantro
Salt to taste
Combine all the ingredients in a bowl and mix well.
NOTES:
For Instant Pot:
Sauté in medium to low heat.
Pressure cook on high for 4 minutes.
Release steam after 10 minutes.
Featured image courtesy of Freepik.com