Mint pulao (pilaf) recipe

INGREDIENTS:

1. Basmati rice - 200 grams
2. -- For Roasting --
   1. Black pepper - 1 teaspoon (tsp.)
   2. Cumin seed - 1 teaspoon (tsp.)
   3. Cinnamon stick - 1 inch
   4. Bay leaf - 2
   5. Spit Bengal gram - 1 teaspoon (tsp.)
   6. Split black gram - 1 teaspoon (tsp.)
3. -- For Grinding --
   1. Ghee - 1 teaspoon (tsp.)
   2. Mint leaves - 3/4 cup
   3. Chopped onion - 1
   4. Garlic - 4 cloves
4. -- For Tempering -
   1. Oil - 1 teaspoon (tsp.)
   2. Ghee - 1 teaspoon (tsp.)
   3. Curry leaves - 5
   4. Finely chopped onion - 1 tablespoon (tbsp.)
5. Salt - to taste

PREPARATION:

1. Soak basmati rice for 30 min. Strain water and keep it aside.
2. Roast the "For Roasting" ingredients and grind them into fine powder.
3. Melt one teaspoon (tsp.) of ghee add the one chopped onion and cook until it turns golden brown.
4. Now add the garlic and cook for 2 minutes.
5. Now add the mint leaf and cook until it cooked (with some water in it).
6. Now grind the mint into a fine paste.
7. In a pressure cooker add one teaspoon (tsp.) ghee and oil and heat it up.
8. Now add the finely chopped tablespoon (tbsp.) of onion, curry leaf and cook until onion turns golden brown.
9. Now add ground paste and salt and cook for 2 minutes.
10. Now add roasted ingredients and soaked rice mix well.
11. Add 1 1/2  cup of water, close the cooker and cook for 2 whistle and serve. (careful you should not open the pressure cooker until pressure is released)

NOTES:

1. Instead of pressure cooker you can cook a rice in a heavy pan. Make sure you add 2 cups of water and simmer and cook until rice is done and serve.