Mint-Coriander Tomato Pulao

1.Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 20-30 minutes. Drain and set aside.

2.In a blender, combine the fresh mint leaves, coriander leaves, and green chilies. Blend until you achieve a smooth paste, adding a little water if necessary. Set aside.

3.Heat the vegetable oil or ghee in a pressure cooker over medium heat. Add the cumin seeds and mustard seeds, allowing them to splutter for about 30 seconds.

4.Add the bay leaf, cloves, and cardamom pods, sautéing for another 30 seconds until fragrant.

5.Stir in the finely chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes soften and the oil starts to separate, about 5-7 minutes.

6.Add the mint-coriander paste and garam masala to the tomato mixture, stirring well to combine. Cook for an additional 2-3 minutes to allow the flavors to meld.

7.Add the soaked and drained basmati rice to the pressure cooker, gently stirring to coat the rice with the tomato and herb mixture.

8.Pour in 2 cups of water, ensuring the rice is submerged. Check for seasoning and adjust salt if necessary.

9.Close the lid of the pressure cooker and cook on high heat for 2 whistles. Then, reduce the heat to low and cook for an additional 5 minutes. Turn off the heat and let the pressure release naturally.

10.Once the pressure has released, open the lid and fluff the pulao gently with a fork. Serve hot, garnished with additional fresh mint and coriander if desired.