Pudina Rice is an aromatic and flavorful one pot meal made using basmati rice, mint leaves, spices and herbs. Pudina Rice is enjoyed with raita and a good choice to make it for a weekend lunch. The vibrant green color makes this variety rice tempting and also wholesome yet easy and quick to make.

I always love the flavor of mint leaves either in chutney or thogayal or biriyani. Biryani or Pulao is not complete without the addition of mint leaves, it adds so much flavor to the dish. This pudina rice is very simple and easy to make, do try this and enjoy!

About Pudina Rice(Mint Rice)

'Pudina' in hindi means mint leaves so Pudina Rice is a flavored one pot meal made with mint leaves and rice as main ingredients. This Pudina Rice is made pulao style and is very tasty. Pudina or Mint leaves is an Indian herb used most commonly for making chutney, biryani, pulao, curry, dips etc.

The natural coolness and refreshing aroma of mint balances beautifully with the heat of green chillies and whole spices like cinnamon, cloves, and bay leaf. Lightly sautéed onions along with the masala paste adds body and texture, making it a wholesome yet comfort-style meal.

This mint rice is a great way to use up a bunch of mint leaves which is lying around unused. This tastes more like pulao also very easy and quick to make. It is perfect to pack for lunchbox for kids and office goers. It tastes best when resting time is given.

This pulao style pudina rice is super aromatic and flavorful perfect for lunch. It goes well with raita or even plain curd. You can even make it in a pot or pressure cooker or even instant pot.

I make mint rice when I am pressed for time and want to finish the lunch with one pot. This pudina or mint rice is not only easy and quick to make, it makes a tasty meal when paired with raita or just plain curd. You can add vegetables like carrot, peas or even potatoes to make more wholesome.

Pudina Rice Video

Similar Recipes

• Lemon Rice
• Coconut Rice
• Curd Rice
• Raw Mango Rice
• Carrot Rice

Mint Rice Ingredients

• Rice - Use any long grained rice or basmati rice for best results. However you can use regular parboiled rice too. Cook it grain separated and use it.
• Mint leaves - Use fresh tender mint leaves that is fresh. I used home grown mint leaves from my mini garden.
• Whole spices - Bay leaf, cinnamon, cloves and cardamom is added while tempering.
• Cumin seeds - added while tempering to give it a warm flavor and taste.
• Cashews - Cashews are fried until golden brown and added. You can replace it with peanuts too.
• Jaggery - Jaggery balances the herbs and spices added, so do add it.
• Coconut - It gives flavor, taste and texture to the pulao.
• Ginger, Garlic - added along with other ingredients to make the masala paste.
• Green chilies - added for heat. You can even add little red chili powder if you want it more spicy.
• Oil - to fry cashews and to cook the masala paste.

How to make Pudina Rice Step by Step

1.To make masala paste - Add 2 tablespoon coconut, 1 inch ginger, 2 green chilies, 2 garlic to a mixer.

2.Rinse and add 2 cups mint leaves.

3.Add little water and make a fine paste like this, Set aside.

4.Heat 1 and ½ tablespoon oil, add around 12 cashews, fry until golden brown, remove and set aside.

5.Add 1 small bay leaf, 1 clove, 1 cardamom, ½ inch cinnamon and ½ teaspoon cumin seeds. Let it splutter, give a quick sauté.

6. Add ½ cup chopped onion along with salt to taste.

7.Saute until onions turn slightly golden.

8.Add mint paste.

9.Saute until raw smell leaves, it turns dark green. Add 1 tablespoon oil.

10.Add 1 teaspoon jaggery. Give a quick saute.

11.Add 2 cups cooked basmati rice.

12.Mix it well until the masala coats well. Check and adjust with salt. Finally add fried cashews, give a quick mix and switch off.

Expert Tips

• Soaking - Soaking rice for 20 minutes makes it soft and fluffy. I always soak the rice and cook.
• Rice - Cook rice grain separated. You can use any long grained rice or regular rice too.
• Mint leaves - Use fresh mint leaves, avoid stale leaves as they taste bitter and dull the color.
• Variation - You can add ¼ cup coriander leaves for added flavor. You can replace oil with ghee or use half and half. You can add 1 teaspoon lemon juice at the end for more flavor.
• Pairing - Pair it with plain curd or any raita of your choice.

Serving & Storage

Pudina rice is best with onion raita or plain curd. It can be served with papad too. This keeps good in fridge for 1 day. You can reheat while serving if in fridge.

FAQS

1.Which rice is best to use?

Long grained rice is best to use as it gives it a pulao taste. How ever you can use regular cooking rice too. Seeraga samba tastes good too.

2.Can I add coriander leaves?

Yes you can add 1 cup coriander leaves for a variation and different flavor, taste.

3.How to maintain the bright green color?

Do not over cook but make sure the raw smell leaves. You can even add lemon juice, turmeric powder to retain the vibrant green color.

4.Can I make it without onion, garlic?

Yes you can skip them. Instead add little more coconut, roasted gram dal while grinding.

5.How long does mint rice stay fresh?

Mint rice stays good for 5-6 hours in room temperature and 1 day in fridge.

If you have any more questions about this Pudina Rice Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Pudina Rice Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pudina Rice Recipe | Mint Rice Recipe

Pudina Rice is an aromatic and flavorful one pot meal made using basmati rice, mint leaves, spices and herbs. Pudina Rice is enjoyed with raita and a good choice to make it for a weekend lunch. The vibrant green color makes this variety rice tempting and makes it wholesome yet easy and quick to make.

Course Lunch, Main Course

Cuisine Indian

Keyword 30 mins recipes, 30 mins rice recipes, Kids Lunch Box, kids lunch box recipes, kids lunchbox, kids lunchbox menu, lunch box menu, lunch box recipes, lunch recipes, lunchbox recipes, pulao, pulao recipes, rice recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 545kcal

Author Sharmilee J

Ingredients

• 1 tablespoon oil
• 2 cups cooked basmati rice
• ½ cup chopped onion
• 1 teaspoon jaggery
• salt to taste

To temper

• 1 and ½ tablespoon oil
• 12 cashews
• 1 small bay leaf
• 1 small clove
• 1 small cardamom
• ½ inch cinnamon
• ½ teaspoon cumin seeds

For the masala paste

• 2 cups mint leaves
• 2 tablespoon coconut
• 1 inch ginger
• 2 green chilies
• 2 garlic

Instructions

• To make masala paste - Add 2 tablespoon coconut, 1 inch ginger, 2 green chilies, 2 garlic to a mixer.
• Rinse and add 2 cups mint leaves.
• Add little water and make a fine paste like this, Set aside.
• Heat 1 and ½ tablespoon oil, add around 12 cashews, fry until golden brown, remove and set aside.
• Add 1 small bay leaf, 1 clove, 1 cardamom, ½ inch cinnamon and ½ teaspoon cumin seeds. Let it splutter, give a quick sauté.
• Add ½ cup chopped onion along with salt to taste.
• Saute until onions turn slightly golden.
• Add mint paste.
• Saute until raw smell leaves, it turns dark green. Add 1 tablespoon oil.
• Add 1 teaspoon jaggery. Give a quick saute.
• Add 2 cups cooked basmati rice.
• Mix it well until the masala coats well. Check and adjust with salt. Finally add fried cashews, give a quick mix and switch off.

Video

Notes

• Soaking - Soaking rice for 20 minutes makes it soft and fluffy. I always soak the rice and cook.
• Rice - Cook rice grain separated. You can use any long grained rice or regular rice too.
• Mint leaves - Use fresh mint leaves, avoid stale leaves as they taste bitter and dull the color.
• Variation - You can add ¼ cup coriander leaves for added flavor. You can replace oil with ghee or use half and half. You can add 1 teaspoon lemon juice at the end for more flavor.
• Pairing - Pair it with plain curd or any raita of your choice.

Nutrition

Serving: 125g | Calories: 545kcal | Carbohydrates: 102g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 1063mg | Potassium: 736mg | Fiber: 7g | Sugar: 5g | Vitamin A: 262IU | Vitamin C: 32mg | Calcium: 65mg | Iron: 2mg

The post Pudina Rice Recipe | Mint Pulao Recipe appeared first on Sharmis Passions.

Pineapple Pulao is a simple tasty pulao made using pineapple, basmati rice, saffron and dry fruits. It has light sweet taste from pineapple and nice flavor from ghee and saffron. This recipe doesn't need many spices but comes out delicious. It's very easy to make and perfect for days when you want to eat something simple but still full of flavor.

This dish has bright and festive feel, its usually made on weekends or when guests visit home. The mix of juicy pineapple with soft rice and fried dry fruits gives lovely contrast in each bite. It is one of those recipes kids love a lot because of mild sweet taste and colorful look.

About Pineapple Pulao

Pineapple Pulao is not something you find everyday in regular menu, but once you try it you will surely like the flavor. It is a Indian style sweet pulao where rice cooked with saffron milk, pineapple and few spices. The taste is light sweet and slightly fragrant from saffron and ghee.

The rice comes out long and soft with golden tint from saffron. Pineapple gives little tangy sweetness that balance with nuts and ghee fried dry fruits. It feels rich and festive without being heavy or spicy, so it suits well for small functions or weekend lunch. It is light on stomach but gives full feeling, and the taste always brighten the day little bit.

The flavor of pineapple stands strong with small crunch of almonds and chewy tutti frutti in between. It is mild and not spicy, still has so much aroma from ghee and saffron. You can also make this using canned pineapple if fresh one not available but fresh always gives better taste and smell.

I usually make this pulao when I have leftover pineapple pieces lying in fridge. My family enjoy it warm with onion raita or just plain curd.

Pineapple Pulao Ingredients

• Basmati Rice - I have used basmati rice as it stays long and fluffy after cooking. You can use normal rice also but it will be bit soft.
• Saffron - I soaked in little warm milk, it gives nice yellow color and soft floral smell to the rice.
• Pineapple - I have used fresh pineapple cut into small cubes. It gives natural sweet taste and small bite. You can use tinned one also but drain the syrup before adding.
• Almonds - Add light crunch and nutty flavor which go well with sweetness of rice. You can also use cashew instead.
• Tutti Frutti - It makes the pulao look bright and gives tiny chewy bite in between.
• Ghee - I added homemade ghee for tempering and frying. It adds a nice aroma and soft richness to rice.
• Onion - Thin sliced and fried till light golden for mild flavor that balance the sweetness.
• Spices - I have used small cinnamon, one clove and little piece of star anise for gentle aroma. It lift the taste nicely without overpower.
• Sugar - Small amount of sugar used to cook pineapple and give light caramel touch to the fruit.

Similar Recipes

• Veg pulao
• Kashmiri pulao
• Chana pulao
• Millet pulao
• Paneer pulao

How to make Pineapple Pulao Step by Step

1.Get ready with all your ingredients. Soak saffron in a tablespoon of warm milk, Set aside. Soak basmati rice in water for at least 20 minutes, Set aside.

2.After 20 minutes, drain water from the rice add saffron milk along with spices. Add water.

3.Pressure cook for 3 whistles or until rice is done. Switch off, Let the pressure release bu itself. Slowly open and fluff it up with a fork. Add ghee.

4.Add required salt, mix well and set aside. Take pineapple in a pan, add sugar and cook covered for 10 minutes.

5.When it becomes a bit soft, switch off. Add a teaspoon of ghee toast almonds, then tutti frutti, Set aside.

6.Heat oil in a pan - add jeera,let it crackle then add onion fry till transparent then add cooked saffron rice.

7.Now add pineapple, tutti frutti, almonds and toss it well.

Serve hot or warm!

Expert Tips

• Cook rice - The rice should be cooked soft but not mushy. After pressure cooking always fluff gently with fork to keep grains separate.
• Use fresh pineapple - Fresh pineapple gives better smell and taste. If using canned, wash it once to remove syrup taste.
• Frying - I usually fry almonds and tutti frutti in ghee separately. It adds nice colors to the rice.
• Saffron - Soak few saffron strands in warm milk before adding to rice. It adds the mild color and flavor to the dish.
• Balance sweetness - Pineapple have some sweetness so add sugar slowly and adjust after tasting.

Serving and Storage

Serve pineapple pulao warm with curd or raita on side. It also tastes good with mild paneer gravy or just alone as light lunch.

Store leftover pulao in airtight box and you can keep in fridge for one day. Reheat with spoon of ghee before serving, it brings back soft texture and smells fresh again.

FAQS

1.Can I use canned pineapple?

Yes you can, but rinse once before cooking so syrup flavor not too strong. Fresh pineapple gives better result in taste and smell.

2.Can I skip saffron?

You can skip if not available, but saffron gives lovely aroma and golden color to pulao.

3.Can I make this without dry fruits?

Yes possible, but dry fruits give nice crunch and make the dish look rich, so better to keep some almonds or cashew.

4.Is this pulao spicy?

No it is mild and little sweet. Add slit green chilies if you want some spiciness.

5.Can use leftover rice also?

Yes, can use cooked rice also. Just mix with cooked pineapple and saffron milk to make quick version. It still taste good but not same smell like freshly cooked one.

If you have any more questions about this Pineapple Pulao Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Pineapple Pulao Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pineapple Pulao Recipe

Pineapple Pulao is a simple tasty pulao made using pineapple, basmati rice, saffron and dry fruits. It has light sweet taste from pineapple and nice flavor from ghee and saffron. This recipe doesn't need many spices but comes out delicious. It's very easy to make and perfect for days when you want to eat something simple but still full of flavor.

Course Lunch, Main Course

Cuisine Indian

Keyword Birthday Special, healthy recipes, lunch recipes, pulao, pulao recipes, rice recipes, Special

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 2 people

Calories 437kcal

Author Sharmilee J

Ingredients

• ½ cup basmati rice
• 1 cup water
• 1 tablespoon milk
• 1 tiny pinch saffron 5-6 strands
• 1 big onion chopped lengthwise
• 2 teaspoon oil
• salt to taste

To Temper :

• 2 teaspoon ghee
• ¼ inch cinnamon
• 1 clove
• ½ teaspoon jeera
• ½ star anise

Fruits, Dry Fruits & Nuts :

• ½ cup pineapple cubed
• 3 tablespoon almonds
• ¼ cup tutti frutti

Instructions

• Get ready with all your ingredients. Soak saffron in a tablespoon of warm milk, Set aside.
• Soak basmati rice in water for at least 20 minutes, Set aside.
• After 20mins, drain water from the rice add saffron milk along with spices. Add water.
• Pressure cook for 3 whistles or until rice is done. Switch off, let the pressure release bu itself. Slowly open and fluff it up with a fork. Add ghee.
• Add required salt, mix well and set aside. Take pineapple in a pan, add sugar and cook covered for 10 minutes.
• When it becomes a bit soft, switch off. Add a teaspoon of ghee toast almonds, then tutti frutti. Set aside.
• Heat oil in a pan - add jeera, let it crackle then add onion fry till transparent then add cooked saffron rice.
• Now add pineapple, tutti frutti, almonds and toss it well.
• Your Pineapple pulao is ready to be served.

Notes

• Cook rice - The rice should be cooked soft but not mushy. After pressure cooking always fluff gently with fork to keep grains separate.
• Use fresh pineapple - Fresh pineapple gives better smell and taste. If using canned, wash it once to remove syrup taste.
• Frying - I usually fry almonds and tutti frutti in ghee separately. It adds nice colors to the rice.
• Saffron - Soak few saffron strands in warm milk before adding to rice. It adds the mild color and flavor to the dish.
• Balance sweetness - Pineapple have some sweetness so add sugar slowly and adjust after tasting.

Nutrition

Serving: 150g | Calories: 437kcal | Carbohydrates: 63g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 83mg | Potassium: 371mg | Fiber: 6g | Sugar: 9g | Vitamin A: 301IU | Vitamin C: 24mg | Calcium: 96mg | Iron: 6mg

The post Pineapple Pulao Recipe appeared first on Sharmis Passions.

Chettinad style Vegetarian Biryani -- spicy, flavorful and delicious dish.

The post Chettinad Vegetable Biryani Recipe appeared first on Cook's Hideout.

Coconut Shrimp Pulao is a light and simple dish with a subtle flavour and delicious taste. It is made with minimal ingredients and no powdered spices so as not to over power the shrimp flavour and taste. The warm, woody fragrance of the whole spices combined with the soothing and calming sweetness of the coconut...

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The post Coconut Shrimp Pulao Recipe appeared first on Mamas Secret Recipes.

This delicious shrimp biryani prepared in the traditional South Indian Nawabi style, is a a quick one pot dish full of flavour and taste that is unique and loved by everyone. Biryani, a one pot dish Biryani is not a complicated dish with a whole array of innumerable spices and other ingredients put together and...

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The post Easy Shrimp Biryani, Nawabi Style! appeared first on Mamas Secret Recipes.

Butter beans pulao recipe adapted from Andhra style Pachi mirchi pulao. Spicy Butter beans pulao recipe with full video and step-by-step pictures.

Fresh Butter beans, I have very fond memories of my growing years. We get to the town market and whoever goes to the market, amma will ask them to buy that. She adds it to vegetable biryani and even while writing, I could recall that taste. Later we started getting it in the nearby market, we used to buy it frequently as we all love it.

Amma makes butter beans kurma, butter beans curry, and also makes a simple sundal out of it. We love it more in the Vegetable Pulao | biryani. I used to get this in Singapore too, where I lived for 12 years. But after moving to Hongkong, I have never seen this in the Indian shop or local market. This year during my India visit, I happened to see this in the local market in Chennai and got a bunch of it and peeled it, and brought it home.

Also, when I visited Hyderabad this time, I happened to see the Pachamirchi pulao (green chili pulao) on a restaurant menu, so wanted to try a spicy version of the butter beans pulao. I have added curd in the pulao, so that it will balance the spiciness. Also, the addition of ghee neutralizes the spiciness. But still, this is a spicier version of the pulao. So reduce the chilis as per your taste.

Also check out, Veg brinji sadam, Kala chana pulao, Cashew pulao, Cabbage peas pulao

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Butter beans pulao recipe

Spicy butter beans pulao, one pot pulao recipe

Course Lunch, Main Course

Cuisine Indian

Keyword Andhra style recipes,, pulao recipes

Prep Time 10 minutes

Cook Time 25 minutes

Soaking time 15 minutes

Total Time 50 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 1 cup butter beans use green peas if you don’t get
• 1 cup basmati rice
• 1.25 cups of water
• 1 tbsp oil
• 1 tsp oil
• 1 tbsp curd | yogurt
• Salt as needed
• 2 thinly sliced onions

To grind

• 4-5 green chili
• 3 garlic cloves
• 1 tsp fennel seeds
• 1 small piece kal paasi | stone flower
• Few mint leaves
• Few coriander leaves

Instructions

• Wash and soak the basmati rice in 1.25 cups of water for 20 minutes.
• In a mixie jar add the 4-5 green chili, coriander leaves, mint leaves, 3 cloves garlic, fennel seeds, 1 small piece stone flower.
• I made a little spicier pulao, so added 5 green chilis
• Pulse this into a coarse paste and keep it aside.
• Do not add water while doing this.
• In a pressure cooker, add 1 tbsp of oil and add 2 thinly sliced onions.
• Add little salt.
• Cook till they become light golden brown.
• Now add the coarsely ground paste to this.
• Cook for 2 minutes till the raw smell goes off.
• Add 1 tbsp of yogurt to this. Adding yogurt balances the spiciness of the pulao.
• Now add 1 cup of butter beans.
• If you don’t get butter beans at your place, replace it with peas or cooked chana.
• Now add the washed and soaked basmati rice.
• Check for salt.
• Cover and cook for 1 whistle.
• Keep in low flame for 10 minutes.
• Now switch off the flame.
• Let the pressure subside on its own.
• Open and add 1 tsp of ghee.
• Gently mix from the sides.
• Spicy butter beans pulao is ready.
• Serve with any raita of your choice.

Video

Notes

1. Alter the spiciness according to your preference.

2. If you don’t get butter beans at your place, use green peas of cooked chana too.

3. Butter beans pulao recipe is inspired by Andhra-style pacha mirchi pulao.

• Wash and soak the basmati rice in 1.25 cups of water for 15 minutes.

• In a mixie jar add the 4-5 green chili, coriander leaves, mint leaves, 3 cloves garlic, fennel seeds, and 1 small piece of stone flower.
• I made a little spicier pulao, so added 5 green chilis
• Pulse this into a coarse paste and keep it aside.
• Do not add water while doing this.

• In a pressure cooker, add 1 tbsp of oil and add 2 thinly sliced onions.
• Add little salt.
• Cook till they become light golden brown.

• Now add the coarsely ground paste to this.
• Cook for 2 minutes till the raw smell goes off.
• Add 1 tbsp of yogurt to this. Adding yogurt balances the spiciness of the pulao.

• Now add 1 cup of butter beans.
• If you don’t get butter beans at your place, replace them with peas or cooked chana.
• Now add the washed and soaked basmati rice.

• Check for salt.
• Cover and cook for 1 whistle.
• Keep in low flame for 10 minutes.
• Now switch off the flame.
• Let the pressure subside on its own

• Open and add 1 tsp of ghee.
• Gently mix from the sides.
• Spicy butter beans pulao is ready.

• Serve with any raita of your choice.

1. Alter the spiciness according to your preference.
2. If you don’t get butter beans at your place, use green peas of cooked chana too.
3. The butter beans pulao recipe is inspired by Andhra-style pacha mirchi pulao

The post Butter beans pulao recipe appeared first on Jeyashri's Kitchen.

Shahi Pulao or Vegetable Pulao is an exotic rice dish that combines spicy and aromatic vegetables served over rice. Rich with flavor, this is an extraordinary dish. You may also call this Biryani. This dish is made in two parts. First I prepare the rice with cumin seeds and cilantro. Then the vegetables are cooked separately with tomatoes, cashews, beans, green peas, cauliflower, and paneer. Top these vegetables over the rice and you have a mouth-watering dish!

Recipe will serve 4.

Ingredients:

For rice

• 1 cup rice preferred basmati rice available in Indian grocery stores
• 2 tablespoons clarified butter or ghee
• 1/2 teaspoon cumin seeds (jeera)
• About 1 inch piece cinnamon stick (dal chini)
• 1/2 teaspoon salt
• About 1/4 cup cilantro finely chopped (hara dhania)
• 2 cups water

For vegetables

• About 3 cups mix vegetables I am using cauliflower cut into small floret, green beans cut into small pieces, bell pepper cut into cubes, and frozen green peas,
• 1/2 cup paneer cut into about 1/2 inch cubes
• 4 cups tomatoes chopped
• 1 green chili cut into pieces
• About 2 tablespoons ginger cut into small pieces
• 3 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 2 tablespoons coriander powder (dhania)
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1-1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup cashew powder
• 1/4 cup cilantro chopped
• 1/4 teaspoon garam masala

Method

Rice:

1. Wash rice gently changing water several times until the water appears clear.
2. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
3. Heat the oil in a saucepan. Oil is the right temperature when one cumin seed dropped into the oil cracks immediately.
4. Add the cumin seeds. When they crack, add the cinnamon stick and stir for a few seconds. Add the rice, cilantro, and salt. Stir-fry one minute.
5. Add the water and bring to a boil, turn the heat to low. Cover the pan, and Cook 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

Vegetables

1. Blend tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
2. Heat the oil in a saucepan. Over medium high heat oil should be moderately hot, add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt.
3. Lower the heat to medium, stir the spice paste occasionally when it start thickening add cashew powder and cook until paste become the thick and start leaving the oil from side.
4. Add all the vegetables and 1/4 cup of water, mix it well. Cover the pan and let it cook for about 5-6 minutes over medium heat stir few times in between. Add paneer mix and cover the pan, cook for another 3-4 minutes. Vegetables should be tender not mushy.
5. Turn off the heat add garam masala and cilantro, stir and cover the pan for few minutes before serving.
6. Serve the vegetable over hot rice.

Hyderbadi mirchi ka salan goes well with this Shahi Pulao

Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry)

Originally posted 2015-09-01 23:02:51.

The post Shahi Pulao (Vegetable Pulao) appeared first on Manjula's Kitchen.