Refreshing pudina leaves make the basmati rice an interesting affair when cooked with flavourful spices. PUDINA PULAO Ingredients 1½ cups fresh mint leaves (pudina) chopped 1½ cups basmati rice soaked for 20 minutes and drained 2 tablespoons ghee 2 bay leaves 4-6 green cardamoms 3-4 black cardamoms 4-6 cloves 8-10 black peppercorns 1½ tablespoons ginger paste ¾ cup yogurt whisked Salt to taste Fresh mint sprigs for garnish Roasted papads to serve Pickle to serve Method 1. Heat ghee in a thick-bottomed pan. Add bay leaves green cardamoms black cardamoms cloves and black peppercorns and sauté till fragrant. Add ginger paste mix and cook for 1 minute. Stir in yogurt and cook for two to three minutes. 2. Add salt mix and continue to cook for 1-2 minutes. 3. Add 2¼ cups of water and bring to a boil. 4. Drain and add rice. Bring to a boil. Add chopped fresh mint and mix lightly. Cover the pan and cook on low heat for about 8-10 or till rice is completely cooked. Switch the heat off. 5. Transfer the pulao in a serving plate garnish with mint sprigs. Serve hot with roasted papads and pickle. 6. Serve hot garnished with the fresh mint sprigs. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor #SanjeevKapoor #pudinapulao #pudinapulav #pulaorecipe #pulaorecipes