Ghee Pulav

Soak and cook basmati rice with required salt in excess water. Drain the excess water, spread and allow it to attain room temperature. (Take care the rice should be separate and not stick to each other).

Chop onion, mint and coriander finely. Slit green chillies.

In heavy bottomed pan heat ghee, add bay leaves and pastes one by one and sauté till it’s done.

Add onion, a pinch of salt, mint, coriander leaves and mix well with the paste.

Add the rice to the masala and mix evenly and serve hot.

For this pulav korma will taste better than raita.