I had a bunch of coriander and mint wilting in my refrigerator which had to be used up before I go on our weekly grocery shopping. I always try to use up all the veggies and herbs I buy and try to minimize wastage.. I was wondering what to make with the herbs, when I got the idea to make a simple pulao using them. I made this colorful rice dish for lunch. We had this along with potato fry, chips and raita. This rice dish makes a colorful lunchbox dish for kids.
I used leftover cooked basmati rice to make this. Any variety of rice can be used for this delicious pulao.
Cooked rice - 2 cups
Onion - 1/2 medium sized
Cinnamon - 1 inch stick
Bay leaf - 1
Cardamom - 2
Cloves - 3
Fennel seeds / Shah jeera - 1 teaspoon
Cashews - few for garnish
Oil - 2 teaspoons
Ghee - 1 spoon
Salt to taste
To grind into a smooth paste
Coriander - 1/2 cup chopped
Mint - 1/2 cup chopped
Green chillies - 3
Ginger - 1 inch
Garlic - 2 cloves
- Cook the rice along with water and salt and allow it to cool.
- Grind together the coriander, mint, green chillies, ginger and garlic into a fine paste adding a spoon of water if needed.
- In a kadai/saucepan, fry the cashews in the ghee until golden brown and remove the cashews from the pan and set them aside.
- In the same pan, heat the oil. Once it turns hot add all the spices - fennel seeds, cinnamon stick, bay leaf, cardamom and clove and saute for a minute.
- Then add the onions and saute until it turns translucent.
- Add the ground paste and saute for a couple of minutes, until the raw smell goes away and oil oozes out. Take care the paste doesn't stick to the pan and burn. Add salt to taste
- Finally add the cooked rice and mix everything thoroughly.
- Add a teaspoon of ghee at this stage and mix well. This is optional though.
- Garnish with cashews and more cilantro.
- Serve warm with some chips and raita.