Mughlai (Delhi & Lahore)
Pudina Pulao (Mint Pulao)
A South Asian pilaf of basmati rice, jalapeno and yogurt, seasoned with bay leaves and black peppercorns and simmered on the stove.
30 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- easy
- 1
Wash rice and drain. Heat ghee in a heavy bottom pot. Add cardamom, cloves, and black peppercorns.
- 2
When they crackle, add bay leaves, ginger, jalapeno, coconut, and yogurt.Cook for 3 minutes.
- 3
Add water, bring to a boil, then add rice and salt. Bring to a boil, then add mint leaves, cover and cook over low heat until rice is cooked and fluffy.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
