| This recipe is liked by 1 person(s). |
Rice- Pudina rice
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Pudina Pulao / Mint Rice Serves : 2 to 3 What I Used: | |
| 2 cups | rice,, (I used basmati rice) |
| 2 cups | fresh mint leaves, pudina, lightly packed |
| 1 | onion, chopped fine |
| 3 to 4 | green chillies |
| ΒΌ cup | grated coconut,, (fresh works best, frozen will do too) |
| 1 tbsp | ginger garlic paste |
| 4 | cloves |
| 4 | green cardamom pods |
| 1" piece of cinnamon | |
| 1 | star anise |
| 1 | bay leaf |
| 1 tbsp | ghee |
| 12 roasted cashews for garnishing (optional) | |
| Salt to taste | |
How I Made It:
1. If using basmati, soak the rice in 4 cups water for half an hour and cook in pressure cooker for 1 whistle. Once pressure leaves the cooker, spread out on a plate and let it cool without clumping. If using rice cooker or any other method, cook until the rice is done yet firm.
2. Grind the mint leaves with the coconut, green chillies and ginger / garlic (if using fresh) to a paste.
3. Heat ghee in a pan and roast the cashews until golden brown (if using) and drain. Add the spices - cardamom, cloves, cinnamon, bay leaves and star anise - and saute for about a minute, taking care not to burn them. Then add the chopped onions and saute unil it turns transparent.
4. Add the ground paste to the pan and fry for about 2 to 3 mins until it turns fragrant. Again, take care not to burn! Add salt.
5. Mix in the cooled rice without breaking it too much. Garnish with the roasted cashews and serve with a raita of choice.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe