To begin making Mint Flavoured Mixed Vegetable Pulao Recipe, prep all the ingredients and veggies needed. Chop carrots, beans and coriander leaves and also pudina leaves if you are using fresh ones. If you use dried pudina leaves, crush them between your palms and keep ready.

Also soak basmati rice in a pressure cooker for 20 minutes and cook for 2 whistles and wait till the pressure releases. Once done, fluff it up and keep ready.

Heat oil in pan or kadai and once the oil is hot, add mustard seeds and allow them to splutter.

Once the mustard seeds splutter, throw in the cumin seeds and allow them to sizzle.

Once they sizzle, immediately add the bay leaf, clove, and saute a bit. 

Add the onions and saute till translucent. Once done, add the crushed garlic and saute till the are cooked. 

Now, add the chopped chillies, chopped carrots, beans, peas and sauté for about 2 minutes. At this stage, add the chopped mint leaves if you are using fresh leaves, and saute till the leaves wilt a bit and the veggies are cooked al dente.

Add cooked basmati rice and mix carefully with a spatula, so that the rice is not broken or made mushy.

At this point, season the pulao  with dried and crushed mint leaves if using the dried leaves and stir until it coats all the rice well. Remember to keep flame high and toss well on high heat and switch off. Sprinkle coriander leaves. Serve hot.

Mint Flavoured Mixed Vegetable Pulao Recipe can be served with a Dangar Pachadi With Grated Carrots Recipe (Urad Dal Raita) and a Tindora Ka Salan Recipe for a weeknight dinner.