Mint Veg Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • Basmati Rice - 2 cups
  • Carrot - 2 (cut into thin round slices)
  • Beans - 1 cup (cut into medium size pieces)
  • Green peas - 1/2 cup
  • Onion - 1
  • Clarified butter or ghee - 3 tsp
  • To be ground:
  • Garlic paste - 1 tsp
  • Fresh ginger - 1/4" grated
  • Green chillies - 4
  • Mint - 1/2 bunch
  • Cilantro or coriander leaves - 1/4 bunch
  • Garam masala (Cloves, Cinnamon, Bay leaves, Elaichi)
  • Fresh grated coconut - 1/2 cup
  • Almonds - 10
  • Cashewnut - 10
  • Salt - to taste

How to Make Mint Veg Pulao

  • Saute the garam masala in ghee for about 3 mins. Let it cool.
  • Grind ingredients in a blender until smooth.
  • Cook the rice so that each grain is separate.
  • In a heavy bottomed pan, add ghee and saute the onion for few minutes.
  • Add the vegetables one by one. Salt and allow them to cook until they are soft, adding little amount of water.
  • When the vegetables are cooked, add the ground masala. Stir fry till the raw smell leaves.
  • Add the masala and the vegetables to the rice by layering alternatively.
  • Garnish with roasted cashewnuts and mint leaves.
  • Serve this hot with channa masala and cucumber raita.