Gluten Free Mint Coconut Pulao/Vegan Pudhina Coconut Pulav

One pot meal are always our family favourite, i always look for Sunday to dish out varieties of one pot meal. And my mom is an expert of one pot meals, she do cook those dishes with different variations in an ease. My today's post is also one of her dish which i never fail to prepare whenever i ran out of meats. Sunday lunch is always special at home and kids look for meaty dishes for their lunch. Once in a while, i cant think more than dishing out a simple one pot meal like today's post. Mint and coconut pulao is definitely an easy breezy dish to prepare with less efforts. You can add any sort of vegetables or else simply with some handful of cashew nuts to turn this simple pulao as a healthy one pot meal.

Usually i do add some chopped onions to this pulao, but this time i have completely skipped the chopping part and finished making this flavourful rich pulao with simple cooking process. Obviously you just need to prepare a grounded paste with both mint and grated coconut with green chillies to spice this pulao. Simple and definitely a quick pulao to prepare. Trust me this pulao suits absolutely prefect to pack in anyone's lunchbox. If you dont like mint flavor, just skip the mint leaves and prepare this same dish simply with coconut milk and slit opened green chillies. As i told earlier in my previous posts,am running this week's blogging marathon with Mother's day special and this pulao makes an excellent meal for a celebration.

2cups Basmati Rice
1cup Grated coconut
6-7nos Green chillies (slit opened)
1cup Mint Leaves (chopped)
Few Cashew nuts
2nos Whole spices( bay leaves, cinnamon sticks, cardamom, cloves, star anise)
Salt
Oil

Wash thoroughly the basmati rice, drain the excess of water with a strainer..

Grind the grated coconut, green chillies, mint leaves together with enough water as smooth paste.

Add 3cups of water and strain this paste through a strainer. Keep aside.

Heat enough oil, add the whole spices n fry them until they turns brown.

Now add the cashews and fry until they turns brown.

Add the squeezed mint-coconut milk to the pan and bring them to boil.

Add the rice with salt, cook them in medium high flame for few minutes, then cook them in simmer until the water get absorbed by the rice.

Dont stir them immediately, this will break the rice. Finally add some chopped mint leaves.

Serve hot with any choice of curries.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88