As I was shopping groceries, I was totally bewitched by the bracing fragrance of the mint leaves (pudina)! I bought few bunches of the fresh mint. Back home I started thinking the ways I can use these fresh bunch of mint leaves. “Hey why don’t you make Pudina Pulav..?” This was Ganesha. It’s a pleasure to cook for the loved ones, isn’t it? I geared up to prepare hubby pie’s favorite Pudina Pulav 🙂 It did come out very well. Here is the appetizing Pudina Chana pulav recipe.
Basmati Rice: 1 cup
Pudina (Mint leaves): 1 bunch
Chana (Chickpeas): ½ cup
Green chilies: 3
Grated coconut: 3 tbsp
Cloves: 2 pieces
Pepper: 2-3 pieces
Cumin seeds: 1 tbsp
Coriander seeds: ½ tbsp
Salt: to taste
Asafetida: a pinch
- Soak the chana overnight.
- Drain the water from the chana and pressure cook the same.
- Clean the mint leaves.
- Grind mint leaves, coconut, cumin seeds, coriander seeds, pepper, cloves and green chilies.
- Heat oil and do seasoning with mustard seeds.
- Sauté onion till it turns brownish.
- Now add the mint paste and chana, allow it to cook for 3 mins.
- Add salt and asafetida.
- Meanwhile clean the rice and soak it in water
- Now add the soaked rice to the mint paste and fry it in low flame for 1 min.
- Add 1 ¼ cups of water and pressure cook the mixture for 2-3 whistles.
- Garnish the pulav with mint or coriander leaves and serve hot.
Pudina channa pulav can be served with any raita.
- Fresh coriander leaves can be used instead of coriander seeds.
- You can also add garlic and ginger to the recipe.
Share & Enjoy! -