Mint-Coriander Green Pulav - with simple and easy flavours!

Hi Friends....its been a really long time since I have been away from blogosphere and must say I have been terribly missing it here but for want of time. As I have said many time before in my posts...I really

admire the bloggers who manage to blog regularly despite juggling between home, kids, work and all the

odd chores....wonder how they manage everything so beautifully...it speaks so much about all of your passion and commitment towards what you are doing....with such inspiring people around me and the motivation from my friends and well wishers am sure I will never want to stop blogging even if I am a little irregular at the moment....

After many months I walked into the kitchen with my camera and cutlery for this post. Listing below the steps to make this super simple and delicious mint/coriander pulav.

Ingredients:

- 2 cups of slit veggies ( beans, potato, carrot, capsicum, onion)

- 1 cup Basmati rice washed and soaked for 20 mins

- 1 pinch cup or 1/2 measuring cup Mint leaves

- 1 pinch cup or 1/2 measuring cup Coriander leaves

- 1 pinch cup or 1/2 measuring cup green peas
- 5-6 nos small onions
- 3 nos green chilly or to taste
- 1 inch ginger
- 2 cloves garlic

- 1 tsp saunf

- 1 tsp of mixed spices( ur choice)

- 1 bay leaf
- 1 tbsp clarified butter(ghee) or oil
- 1 tbsp cooking oil
- few cashews(optional)
- Salt as desired

Prep time: 20 mins                               Cook time: 30 mins

Preparation:

- Wash and soak the basmati rice and set aside while you get the veggies and the masala ready.

- Cut the onion, capsicum, carrot, potato and beans into thin long slice.

- Sort and clean the mint and coriander leaves and wash them well to clean off any sediments.

- Grind the small onions, ginger, garlic, green chilly and the mint-coriander leaves into a paste adding a couple of tbsp of water as necessary.

- If you like the spices to be biet size you can add them directly or if you do not like to chew on the masala, you could grind them with the masala paste.

- Heat the oil in a pan, add the bay leaf, saunf and the cashews. Later add the onions and saute for 2 mins.

- Now add the ground paste and the green peas and saute until the paste is dry of all the water and comes together with the oil.

- To this add the slit veggies and little salt and mix everything together and saute for 2 - 3 mins. Set this aside.

- In the same pan, heat the ghee, drain the rice of water and add to the pan. Saute the rice for a couple of minutes and add the veggies to it and mix everything together.

- Now, add this into a pressure cooker or a rice cooker.

- Add 1 and 1/2 cups or 1 and 3/4 cup water just so you have a little extra water for the veggies to cook.

- Add salt as desired and pressure cook for 8 minutes on high and 2 minutes on low flame.

- Allow the steam to escape and serve hot with onion raitha for the side!