September 11, 2008

Mint Coconut Pulao and "Good Job" Award



For Pudina chutney:
1/2 cup Pudina/mint leaves
1/4 cup Corriander leaves
1 tsp grated Ginger
1/2 clove grated garlic (for fragrance)
2 Green chillies
1 tbsp Coconut
little bit of water for grinding

For Pulao:
2 cup cooked rice (i use sona masoori rice)
(You can also left over rice or basmati rice)
salt

For tempering:
1 tbsp oil
1 inch cinnamon
4 cloves
1 cardamom
1/2 tsp pepper powder
----OR-----
You can add 1 tsp Garam Masala instead of the whole spices.

How to make Pudina cococnut pulao:
1. Grind the above mentioned items together under "For pudina chutney" category. (You can also use the above chutney as a side dish for dosas/parathas)
2. Heat Oil in a large bottom pan/wok, add the tempering items (cinnamon, cloves, cardamom, pepper)
3. Add the pudina coconut paste and let it boil till it thickens.
4. Add cooked rice and mix well and see to it that no lumps are forms.
5. Add salt and cook for a couple of mins. Garnish with chopped pudina leaves or coriander leaves.

Tips:
1. If you are using refrigerated cooked rice, allow it to come to the room temperature before you prepare this dish.
2. Do not use very hot rice to the pudina coconut mixture or else it will form lumps in the pulao. Allow the rice to cool down on a wide plate and then add.
3. You can add red chilli powder to make it more hot.
Serve this delicious Pulao along with your favourite side dish.

Other similar recipes:
1.Rice dishes
2.Chutney recipes
3.View all my recipes at TBB index
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My friend Usha has passed me Good Job award. Thanks Usha! This is really encouraging :)


I would like to pass this award to:
Kamala
Asha
Kitchen Flavors
Priya
Sowmya
Madhavi
Priyanka

Congrats to all of you!