If you’re looking for a refreshing twist to your regular rice dishes, try this Mint Pulao—a fragrant, cooling, and flavorful dish perfect for summer. With the freshness of mint and the richness of ghee and spices, every bite feels royal.

• Basmati rice – 1 cup
• Fresh mint leaves – 1 cup
• Coriander leaves – ½ cup (some extra for garnish)
• Green peas – ½ cup
• Carrot – 1 (finely chopped)
• Grated coconut – 2–3 tbsp
• Green chillies – 2 (optional, for spice)
• Ginger – 1 small piece
• Garlic – 2–3 cloves
• Cumin seeds – ½ tsp
• Cloves – 2–3
• Cinnamon stick – 1 small piece
• Bay leaf – 1
• Ghee – 3 tbsp
• Salt – to taste
• Water – 2 cups (for 1 cup rice)

• Rinse the basmati rice thoroughly.
• Soak it in water for 15–20 minutes. Drain and keep aside.

• In a blender, grind together:
  • Mint leaves
  • Coriander leaves
  • Green chillies
  • Grated coconut
  • Ginger
  • Garlic
• Add a splash of water to make a coarse paste. Set aside.

• Heat ghee in a heavy-bottomed pan.
• Add cumin seeds, bay leaf, cinnamon, and cloves. Sauté until aromatic.
• Add chopped carrots and peas. Sauté for 2–3 minutes.

• Mix in the ground mint-coriander paste.
• Cook for 3–4 minutes until the raw smell disappears and the mixture thickens slightly.

• Add the soaked rice and gently stir to coat it in the ghee and spice mixture.
• Add 2 cups of water and salt to taste.
• Mix well, cover, and cook on a low flame for 10–12 minutes or until the rice is done and water is absorbed.

• Turn off the heat and let it sit covered for 5 minutes.
• Fluff gently with a fork and garnish with chopped coriander leaves.

Pair Mint Pulao with:

• Boondi raita or cucumber curd
• Plain curd or papad
• A simple vegetable curry or dal