Instant Pot Pudina Pulav (Mint pilaf)

Here’s a simple Instant pot pudina pulav (mint pulav) recipe that is really tasty and packs very well in lunch boxes. I love this recipe for its simplicity and flavor. My little one at home loved this rice and she ate a whole bowl of it all by herself! Now that’s something that doesn’t happen quite often at our place 🙂 So its toddler approved and vegan! For whose who aren’t vegan, you can add some ghee/butter in place of oil for that flavor. You can also add some extra veggies to this recipe to make it wholesome. It goes very well with some raita or spicy gravy. I have shared both the instant pot and normal pressure cooker version of the recipe today. So here goes :

Ingredients:

• 11/2 cups basmati rice
• 11/2 cups packed pudina / mint leaves
• 1/4 cups green peas
• handful of soya chunks (boiled) – optional
• 2 tbsp coconut grated
• 1 onion sliced
• 2 garlic pods
• 1 inch piece ginger
• 3 to 4 green chillies
• 1/2 tsp lemon juice
• 2 cardamom pods
• 3 cloves
• 1 bayleaf
• 1 star anise
• 1/2 tsp cumin seeds
• 1 small piece cinamon
• 1 tbsp oil
• salt to taste

Method:

IP RECIPE:

Switch of the saute mode in you IP and add oil. When the oil becomes hot add the cumin seeds, cloves, cinnamon, bay leaf, star anise and cardamom. Saute for a minute.

Now add the sliced onions and saute until the onions turn translucent.

Grind the mint leaves, garlic, ginger, green chillies, coconut and lemon juice to a smooth paste with very little water. ( Make sure it is not very watery. If you add a lot of water and grind it, make sure you reduce the water for cooking the rice accordingly)

Add the ground mixture, peas, soya chunks, basmati rice, 21/2 cups water and salt. Mix well.

Switch off the saute mode and close the lid. Cook in manual high pressure for 5 minutes and quick release pressure after 6 minutes or release pressure naturally.

Yummy and simple Instant pot pudina pulav is ready to be served with raita and papad 🙂

NORMAL RECIPE:

Add oil to your pressure cooker and when hot, make a tadka of cumin seeds, cloves, cinnamon, bay leaf, cardamom and star anise.

Now add the onions and saute until translucent.

Grind the mint leaves, garlic, ginger, green chillies, coconut and lemon juice to a smooth paste with very little water. ( Make sure it is not very watery. If you add a lot of water and grind it, make sure you reduce the water for cooking the rice accordingly)

Add the ground mixture, peas, soya chunks, basmati rice, 21/2 cups water and salt. Mix well.

Cook in medium high flame for 1 whistle and switch off the stove. Release the pressure naturally.

Serve hot with raita and papad.