### TranslatedIngredients: 1-1/2 cups Rice - washed and soaked,1/3 cup Coriander (Dhania) Leaves - finely chopped,1 tablespoon Ghee,1/3 cup Mint Leaves (Pudina) - finely chopped,1 Star anise,1/2 teaspoon Fennel seeds (Saunf),2 Bay leaves (tej patta),1 inch Cinnamon Stick (Dalchini) ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Indian ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Mint Coriander Spice Pulao Recipe, heat ghee in a pressure cooker on medium flame, to the hot ghee add, star anise, fennel seeds, bay leaves and cinnamon stick. Once these whole spices begin to sizzle, add the coriander and mint leaves, and give it a quick stir. Finally add in the washed and drained rice, 3 cups of water, salt and close the pressure cooker. Pressure cook the Mint Coriander Spice Pulao for 2-3 whistles and turn off the flame. Allow the pressure to release naturally and then open the pressure cooker.  Give the Mint Coriander Spice Pulao a gentle stir and transfer to a serving bowl.Serve Mint Coriander Spice Pulao Recipe along with  Spinach Mushroom Chickpea Curry Recipe or Rajasthani Style Mutton Banjara Recipe, Pickled Onions followed by a dessert of Shahi Tukda Gajar Halwa Shots With Rabri Recipe.
