pudina rice

INGREDIENTS:
for mint paste:
•1 cup chopped mint/pudina
•½ cup chopped coriander leaves/dhania patta
•1 to 2 green chillies/hari mirch, chopped
•½ inch ginger/adrak, chopped or ½ tsp chopped ginger
•¾ garlic/lahsun, chopped or ½ tsp chopped garlic
•1 tbsp chopped coconut or 2 tbsp grated coconut or 2 tbsp coconut milk (you can also add 2 tbsp desiccated coconut, if you don't have fresh coconut)
•1 tsp coriander seeds
•½ tsp cumin seeds
•2 to 3 tbsp water for grinding or add as required
other ingredients:
•1 cup basmati rice or 240 grams basmati rice
•2 cloves/lavang
•2 small cardamom/chotti elachi
•1 inch piece of cinnamon/dal chini
•1 small to medium tej patta/indian bay leaf
•1 medium onion, thinly sliced
•1 small tomato, sliced (optional)
•1 small to medium potato, peeled and chopped
•¼ cup heaped cup fresh or frozen peas
•1.5 to 2 cups water
•salt as required
INSTRUCTIONS:
1.rinse the 1 cup basmati rice (240 grams) till the water runs clear of the starch. soak the rice in water for 30 minutes.
2.after 30 minutes, drain the rice and keep aside.
3.meanwhile, when the rice is soaking, prep the other ingredients. take 1 cup chopped mint leaves, ½ cup chopped coriander leaves, ½ tsp chopped ginger, ½ tsp chopped garlic, 1 or 2 chopped green chilies, 1 tbsp chopped coconut or 2 tbsp coconut milk or grated coconut, 1 tsp coriander seeds, ½ tsp cumin seeds in a chutney grinder or small wet grinder.
4.add 2 to 3 tbsp water and grind to a smooth paste. add more water if required while grinding.
5.heat 2 tbsp oil in the pressure cooker. add the following whole spices - 1 inch cinnamon, 1 tej patta, 2 green cardamoms, 3 cloves, 2 to 3 single strands of mace and a small piece of stone flower (stone flower is optional). fry the spices for some seconds till they become aromatic.
6.then add sliced onions. about 1 medium onion which has been thinly sliced.
7.saute till the onions become golden. then add the ground mint paste.
8.add ¼ tsp turmeric powder and ¼ tsp red chili powder. stir and saute the masala paste for a minute or two.
9.then add chopped potatoes, tomatoes and green peas. about 1 small to medium potato, chopped, 1 small tomato, chopped and ¼ cup fresh or frozen peas. stir.
10.add the drained rice and stir gently. the oil should coat the rice grains well. stir & saute for a minute.
11.add 1.5 to 2 cups of water. stir well. i always add 2 cups since we prefer the rice grains to be cooked well. 1.5 cups will give an al dente texture.
12.add salt. stir again.
13.cover the lid tightly and pressure cook for 2 to 3 whistles till the rice grains are cooked.
14.when the pressure settles down on its own, open the lid and gently fluff the rice.
15.serve mint pulao hot with plain curd/yogurt or with onion-tomato raita or boondi raita.