Green Herb Pulao

This pulao uses green herbs for flavor and gets a light green color when cooked.

Step: 1

Wash rice and drain. Grind garlic, mint, coriander, green onions, cumin, cinnamon stick, and ginger together in a blender. Transfer to a small bowl and add yogurt; mix well.

Step: 2

Heat oil in a large skillet over medium heat. Add curry leaf and yogurt-spice mixture; saute until fragrant, 2 to 3 minutes. Add the washed rice and mixed vegetables. Saute until rice is well-coated with spices, about 2 minutes. Add boiling water, coconut milk, and salt. Reduce heat; cook until water is mostly absorbed, 5 to 10 minutes.

Step: 3

Mix ghee into the rice mixture in the skillet. Cover and cook until rice is soft and fluffy, sprinkling in more water if necessary, about 5 minutes more. Allow to sit for 5 minutes before serving. Stir in cashew nuts.

Per Serving: 130 calories; protein 2.8g; carbohydrates 21.4g; fat 4g; cholesterol 1.6mg; sodium 37.6mg.

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This also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can made a dish do more often .