Wednesday 4 February 2015

Green Pulav (பச்சை புலாவ்)

Coriander/ cilantro leaves are rich in vitamins, minerals and dietary fiber. Whereas mint leaves are rich in anti-oxidants, dietary fiber, vitamins A, C, E and B complex, essential oils, and minerals such as iron, calcium and potassium. When cilantro and mint leaves are combined, it gives a unique flavor to the recipe. This pulav is made by cooking long grain rice in mint-coriander gravy. Green pulav tastes different and you can prepare it as the main course in a special dinner menu. You can also use it as a lunch box recipe. Lets' see how to make this delicious pulav!

Green peas – shelled, ½ teacup or 100ml measure
Long grain rice or Basmati rice – 1½ tumblers or 300ml measure
Onions – 1 no, chopped
Cooking oil – 2 tablespoons
Salt – to taste
Bay leaf – 2 no
Cinnamon – 1” piece
Star aneez – 1 no
Poppy seeds – 1 teaspoon
Fennel seeds/ Saunf – 1 teaspoon
Cardamom – 3no
Cloves – 4no
Curds – ½ teacup or 100ml measure
Coriander powder – 2 teaspoons
Cumin powder – ¾ teaspoon

For the masala:
Cilantro/ coriander leaves – 1½ teacups or 300ml measure
Mint leaves – 1 teacup or 200ml measure
Ginger – ½” piece
Garlic – 3 pods
Green chillies – 2-3no (adjust to taste)

Green Pulav (பச்சை புலாவ்)
Method:  Remove the mint leaves from the stalk. Chop cilantro roughly. Wash the leaves in running water 2-3 times. Drain well. Grind ginger, garlic, cilantro, mint and green chilles into a fine paste using the mixer-grinder. Beat the curds well. Add coriander powder, cumin powder and the ground paste to the curds. Mix well and keep aside.

Heat oil in the handi or pressure pan; add star aneez, cinnamon, cardamom, cloves and bay leaves and sauté for a minute. Add poppy seeds and fennel seeds and sauté for 20 seconds. Add chopped onions and fry till they start to brown. Add the ground paste-curds mixture and blend well. Cover and cook till the paste thicken and oil separates. Now add green peas and cook for a minute. Wash the rice well, drain and add to the handi or pan. Fry for 2 minutes. Add 2 tumblers (400ml) of water and salt to the fried items. Mix well. Close the handi or pressure pan, and cook for 6 whistles or 5 minutes. Switch off the fire. Allow the pressure to subside. Open the lid and gently mix the pulav with a fork. Serve hot with raitha and chips. 

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