Instant Pot Mint Coriander Pulav
My mom used to make this mint coriander pulav and pack it for my lunch during school and college days. This rice recipe stays fresh and does not spoil for minimum 8 hours. This is simple, tasty and does not require any fancy side dish.
Servings: 2
Ingredients:
- Mint leaves – 1 handful
- Coriander leaves – few sprigs
- Cumin seeds – 1 teaspoon
- Fennel seeds – 1 teaspoon
- Cinnamon stick – 1 inch
- Cloves – 4
- Green chilli – 1 (medium size)
- Onion – 1/2 cup (finely chopped)
- Bay leaves – 2 (medium size)
- Oil – 4 tablespoons
- Ginger garlic paste – 2 teaspoons
- Turmeric powder – 1/4 teaspoon
- Salt – as required
- Basmati Rice – 1 cup
Method:
- Blend together mint leaves, coriander leaves, cumin seeds, fennel seeds, cinnamon stick, cloves, green chilli along with little water and keep it aside.
2. The below steps can be done directly in an instant pot or pressure cooker. However i use a separate vessel just for the sake of taking pictures.
Heat oil in a pan, add bay leaves and onions and saute until onions turn golden brown. Then add ginger garlic paste.
3. Saute until the raw smell of the ginger and garlic goes away. Then add the mint coriander mixture and saute for few minutes.
4. Add the above contents to the inner pot of the instant pot along with basmati rice, turmeric powder, salt and 1.5 cups water for each cup of basmati rice.
5. Pressure cook for 20 minutes if using the instant pot.
If pressure cooker is used: Place a dosa tava on the stove, then place the pressure cooker on top of it and cook under medium flame for 30 minutes.
6. After the timer comes to zero and pressure is released, open the instant pot. Mint coriander pulav is ready to eat. Enjoy!
