This pulao is lightly spiced as there are very less masala's used, so very light on the tummy too.
Rice : Long grain rice 1.5 cups
Onion : 1 medium sliced
Ginger garlic paste : 1 tablespoon
Salt to taste
Water : 3 cups
Cashews : 1/4 cup
Jeera/Cumin seeds : 1 teaspoon
Elachi/Green Cardamom: 4
Bay leaf : 1
Cloves/Laung : 5
Cinnamon stick/Dalchini: 1 inch Piece
To make a paste:
Pudina/Mint : 1 bunch/1 cup
Green Chilies: 4
Ginger : 2 inch piece
Wash and cook rice with 3 cups of water. Let it cool off for 15-30 minutes.
Take all the ingredients listed to make a paste, add 3 tablespoons of water and make a smooth paste.
Heat ghee or oil in a pan and add all ingredients listed under for tempering and fry until the cashew are golden for about 2 minutes on low heat.
Add onions and sauté till light brown, add ginger garlic paste and fry for 1 minute. Add salt and mint paste and fry for 2 minutes. Add cooked rice and mix gently to coat.
Serve hot with raita.