Green Herb Pulao recipe
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Ingredients
- 1 cup basmati rice 2 cloves garlic 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh coriander (cilantro) 1 tablespoon chopped green onions 1 teaspoon ground cumin 1 cinnamon stick 1 teaspoon grated ginger 2 tablespoons yogurt 1 tablespoon cooking oil 1 curry leaf 1 cup mixed vegetables 2 cups boiling water 2 tablespoons coconut milk salt to taste 1 teaspoon ghee (clarified butter) 1 tablespoon cashew nuts
Nutrition Info
- 129.5 caloriescarbohydrate: 21.4 gcholesterol: 1.6 mgfat: 4 gfiber: 0.9 gprotein: 2.8 gsaturatedFat: 1.6 gservingSize: -sodium: 37.6 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Green Herb Pulao
Directions
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Wash rice and drain. Grind garlic, mint, coriander, green onions, cumin, cinnamon stick, and ginger together in a blender. Transfer to a small bowl and add yogurt, mix well.
Heat oil in a large skillet over medium heat. Add curry leaf and yogurt-spice mixture, saute until fragrant, 2 to 3 minutes. Add the washed rice and mixed vegetables. Saute until rice is well-coated with spices, about 2 minutes. Add boiling water, coconut milk, and salt. Reduce heat, cook until water is mostly absorbed, 5 to 10 minutes.
Mix ghee into the rice mixture in the skillet. Cover and cook until rice is soft and fluffy, sprinkling in more water if necessary, about 5 minutes more. Allow to sit for 5 minutes before serving. Stir in cashew nuts.