Coriander-Mint Pulao

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.

Ingredients

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

Directions

1. Cook the rice along with water and salt and allow it to cool.
2. Grind together the coriander, mint, green chillies, ginger and garlic into a fine paste adding a spoon of water if needed.
3. In a kadai/saucepan, fry the cashews in the ghee until golden brown and remove the cashews from the pan and set them aside.
4. 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.
5. Then add the onions and saute until it turns translucent.
6. 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
7. Finally add the cooked rice and mix everything thoroughly.
8. Add a teaspoon of ghee at this stage and mix well. This is optional though.
9. Garnish with cashews and more cilantro. 
10. Serve warm with some chips and raita.