MINT RICE (Pudina Rice)

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  1. Basmati Rice – 2 Cup
  2. Mint leaves – 1 cup
  3. Coriander leaves- ¼ cup
  4. Green Chili- 5-6 Nos (can increase or decrease according to your spice level)
  5. Cashew Nut- 5 Nos
  6. Onion -2 Nos chopped
  7. Tomato – 1 No Chopped
  8. Cinnamon – 2 pieces (Patta)
  9. Cloves – 2-3 Nos (Grambu)
  10. Cardamom- 2 Nos (Ealakka)
  11. Ginger Garlic Paste – 1 table spoon
  12. Garam Masala- ½ tsp
  13. Turmeric-1/4 tsp
  14. Ghee – 1 ½ table spoon
  15. Cooking Oil- 2 table spoon.
  16. Lemon –1 No (Juice)
  17. Mint Leaves chopped for decoration.
  18. Hot Water for cooking rice-3 cups ( 1 ½ cup for 1 cup rice)

Preparation:

  1.  Wash the rice thoroughly and Soak it for 15 Minutes.
  2. Make a smooth paste of Mint, coriander leaves, Green Chili and Cashew nuts and Keep it aside
  3. To prepare masala for rice. Heat a non-stick vessel. Add Ghee and oil. When it is hot add Cinnamon, Cloves & Cardamom. When nice aroma comes, add chopped onion and saute till it is golden brown. Add ginger garlic paste and saute it. When the raw smell leave, add to this chopped tomato and turmeric powder and saute it till it is mushy and oil leaves. Add the Mint paste we prepared and mix it well and saute it till raw smell leaves. Add Garam Masala and mix well.
  4. Add the Rice to masala and mix thoroughly. Add hot water and juice of 1 lemon. Add required amount of salt. Once the water boils, reduce to medium flame and cook it. When the water evaporates, just mix it out with a spoon and keep it on slow flame for few more minutes.
  5. Decorate it with chopped mint leaves and serve hot it with a nice raita, pappad and spicy pickle .

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