Mint is a fragrant herb widely used in both savory and sweet dishes. It adds a refreshing touch to drinks, chutneys, and garnishes. Known for its vibrant aroma and flavor, mint is a favorite for enhancing the taste and presentation of food.Mint from Only Hydroponics is available on Farmlokal platforms for delivery in Noida, Greater Noida, and Greater Noida West.
 
Recipe You Should Definitely Try:
How to Make Mint Pulao 
 
Ingredients (serves 2–3):
 
Main:
Basmati rice – 1 cup (soaked for 20 mins)
Onion – 1 large, thinly sliced
Green peas or veggies – ½ cup (optional)
Oil or ghee – 2 tbsp
Salt – to taste
Water – 2 cups
Whole Spices:
Cumin – ½ tsp
Bay leaf – 1
Cloves – 2
Green cardamom – 2
Cinnamon – 1 small stick
For Mint Paste:
Fresh mint leaves – 1 cup
Coriander leaves – ½ cup
Green chilies – 1–2
Ginger – 1 inch
Garlic – 3–4 cloves
Water – 2 tbsp (just to blend)
 
 Method:
 
1. Make the Mint Paste:
Blend mint, coriander, green chilies, ginger, and garlic to a smooth paste. Set aside.
2. Sauté the Base:
Heat oil/ghee in a pan or cooker.
Add cumin, bay leaf, cloves, cardamom, cinnamon. Sauté until aromatic.
Add sliced onions and sauté until golden brown.
3. Cook the Masala:
Add the prepared mint paste. Sauté for 3–4 minutes until the raw smell goes.
Add peas or vegetables (if using), and stir well.
4. Add Rice & Cook:
Add soaked and drained rice. Mix gently.
Add 2 cups water and salt. Bring to a boil.
Pressure cooker: Cook for 1 whistle on medium flame.
Pan method: Cover and simmer on low for 12–15 minutes.
5. Rest & Fluff:
Let sit for 5 minutes after cooking. Fluff gently with a fork.
6. Garnish:
Fried cashews (optional)
Mint leaves or a squeeze of lemon
 
Pairs With:
 
Boondi raita or plain curd
Papad, pickle, or salad
Paneer curry or egg masala (if making a fuller meal)