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It’s summertime and mint is growing like weeds everywhere. Except, mint is one good weed, I don’t mind having in my garden. So, this past weekend I had a craving for mint and remembered to make the easy, elegant, mint pulao or mint rice. The selection whole spices and the spice blend that I used were the perfect match for the mint and basmati rice that went into this dish. It took under half hour to put this dish together and it turned so fantastic that even my four year old could’nt have enough of it. Truly delish!


1 bunch mint leaves- cleaned and rinsed

2 cups of Basmati rice, washed and soaked in water

1 onion – sliced thinly, lengthwise

3 tsp- East India Pantry Hyderabadi Masala

3 each – cloves, cardamom, 1/2 inch cinnamon stick & 1 star anise

¼ cup – roasted cashews (optional)

3 tsp – oil

1 teaspoon – salt, or to taste

Mint Pulao Ingredients


Take mint leaves, add a pinch of salt and blend to fine consistency adding ½ cup water.

Heat oil on medium heat in a skillet. When it is hot, add the whole spices (cardamom, cloves, cinnamon and star anise), saute them for a minute. Add onions, saute until onions start to brown. Now, add the pureed mint paste. Fry until the mint paste oozes oil on the surface and smells fragrant.

Sauteeing Onions

Sauteeing Mint Paste

Into this sauteed mixture, add Basmati rice and fry for a few minutes. Add 4 cups of water, salt; stir the mixture and let it come to a vigorous boil. Let it boil on high for 1 minute. Cover with a tight fitting lid and let it simmer for 15 minutes. Turn off the stove and let it stand for 10 minutes before opening and serving.

Add Basmati Rice

Bring the water to a boil

Yummy Mint Pulao

Serve hot with yogurt raita.

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