Ingredients

• 1 cup - Cooked rice
• 1 cup - Fresh mint leaves
• 1/2 cup - Coriander leaves
• 10-15 - Small onions
• 1/2 cup - Grated coconut
• 2 - Green chillies
• 1 tsp - Ginger garlic paste
• Bay leaf - 1
• 1 inch - Cinnamon stick
• 2 each - Cardamom, cloves
• 10 - Cashewnuts for garnishing
• Salt
• Oil
• Ghee

How to Make Easy Mint Pulao

• Heat oil in a pan and saute the bay leaf, cinnamon, cloves and cardamom for 1 min.
• Split and add the green chillies, and saute it.
• Then add the small onions and saute until pink. Add the ginger-garlic paste and saute it well.
• Now add the mint and the coriander leaves and saute for 1 min.
• Add the coconut to it and fry for 3 mins.
• Let it cool, then grind in a blender into a smooth paste.
• Heat ghee in a pan, fry the cashews and keep aside for garnishing.
• In the same pan, along with ghee, add oil, now add the ground paste along with salt and stir it gently on a low flame.
• Add rice and mix well for 3 mins.
• Garnish with cashews.
• Serve hot with any raita.