Recipe

Archana’s Mint Veg Pulav with Optional Paneer
Ingredients
2 cups rice
1 tbsp. or less oil
3-4 cloves
cardamom pods
one cinnamon stick
2-3 bay leaves
1.5 cups veggies (chopped onion, carrot, beans, corn, peas, whatever you like)
1/4 cup or more paneer, cubed (optional)
one bunch of mint leaves
2 green chilies
salt
3 cups water
Directions
Rinse rice thoroughly and leave soaking in water. Heat oil in a pan on medium and add your cloves, cardamom pods, and cinnamon. Let them fry for a few seconds and then add your chopped veggies, starting with the onion and letting it cook a few minutes before adding the rest of the veggies and optional paneer.

Meanwhile add one bunch of mint leaves and 2 green chilies to a blender or food processor and blend it coarsely. Add to the pan with the veggies and fry until the raw mint smell fades.

Drain rice thoroughly and add to the pan with the mint and veggies. Salt to taste and add water.

If you have a rice cooker, at this point you can transfer to a rice cooker and run the cycle. If you don’t have a rice cooker, cover the pan and cook on medium for approximately 15 minutes. Remove lid and check for doneness, fluffing with a spoon. Serve and enjoy!

Notes
This fresh, tasty rice recipe took me back to our travels in India- love it! I didn’t have it with paneer this time but it would be a very yummy addition. For vegan or to accommodate dairy allergies, just leave it out.