MINT /PUDINA RICE


Mint is one wonderful leaf which can be used in all dishes,whether it be a sweet,drink

cake, biriyani,salad ,curries or even icing.The aroma and the taste it creates, is unique.

The health benefits ,and the use of it in cosmetics is amazing.Today i would like to share

this easy and tasty mint rice.You could make a variation with fried potatoes,paneer or any

meat,or seafood,but mint rice made vegan is no less than a non vegan dish.So for the recipe.

INGREDIENTS

2 cups seeraga samba rice (suduru samba)/basmati

1 cup mint leaves stalks removed

3 green chillies

1 inch piece ginger

7-8 pips of garlic

1 tsp cummin seed powder

1/2 tsp.pepper

2 black cardamon

small piece of black salt (optional)

2-3 tblsp.lime juice

2-3 onions chopped

1 tsp garam masala powder

whole garam masala (2 cardamons.1 inch piece cinammon,4-5 cloves)

1 tsp fennel seeds

2 star anise

salt to taste

1/4 cup coconut milk /cream

2-3 tblsp.ghee/oil/butter

METHOD

 

Wash and soak the rice for 10-15 minutes.Heat oil in the vessel you are going to cook the

rice.Add the whole spices,fennel seeds,star anise,black cardamon,saute for a minute,and

add the onions and cook till brown.

Grind the bold listed and keep ready ahead.

When the onions turn brown ,add the ground mix ,and the rest of the spices .Next add the

soaked rice ,and cook for 5 minutes.Add hot water just one inch above the rice level .Cook

on a low flame till rice is done.Serve with cucumber raita,and any other curries you like.

Tip: Cashewnuts fried in ghee could be added while serving.

 

 

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