PUDINA PULAO

INGREDIENTS
Basmati Rice : 1 ½ Cups
Pudina Leaves : 1 cup
Curd : ½ cup
Bay leaves : 2
Black Pepper : 5/6
Cloves : 4
Cardamoms : 4
Cinnamon : ½ inch
Ghee : 1 tablespoon
Water : 3 Cups
Cashew nuts : 2/3 spoons
Raisins : Few
Salt : to taste

METHOD
Soak rice in 5 cups of water for 15 minutes and then drain, keep aside. Deep fry cashew nuts and raisins till golden brown and keep it aside. In a vessel heat ghee and add bay leaves, black pepper, cloves, cardamoms & cinnamon. Sauté for a minute and then add curds keep stirring until ghee starts separating (2/3 minutes). Add 3 cups of water and let it boil. Add rice, finely chopped Pudina leaves & salt. Let it boil for few more minutes until water nearly gets evaporated. Add cashew nuts and raisins. Cover the vessel and lower the heat. Keep on low heat for another 5 minutes till the rice gets cooked. Your lightly spiced, minty flavored pulao is ready to serve.