Friday, December 19, 2014

Mint Rice


Rice: 2 cups
Mint leaves: about 25-30
Dried red chilli: 2
Garlic cloves: 3
Cooking oil: 2 tsp.
Bay leaf: 1
Cinnamon: 1 inch
Cumin seeds: 1/2 tsp.
Onion (chopped): 1
Tomato (chopped): 1
Asafoetida: a pinch
Salt to taste
Red chilli powder: 1/2 tsp.
Green chilli (chopped): 1
Garam masala: 1/4 tsp.
Kasoori methi: 1/4 tsp.

  1. Boil the rice as you normally do and keep aside. To see how I boil rice is here: How to make the perfect boiled rice.
  2. Add the mint leaves (leave behind about 5-6), garlic, cinnamon and dried red chilli to the mixer. Grind to a smooth paste and keep aside.
  3. Heat oil in a pan and add cumin seeds. When they splutter, add the bay leaf and asafoetida. Mix and add the chopped onions after about 30 seconds. Fry until they are transparent.
  4. Add the remaining mint leaves and mix well and let cook for about a minute.
  5. Add the tomato and green chilli. Add salt, red chilli powder and mix well. Let cook until the tomatoes are soft and mushy. 
  6. Add the ground mint paste and mix well. Let cook for 2-3 minutes. Add the boiled rice and mix well. Add garam masala and kasoori methi. Mix well and turn off the flame. Serve hot with Garlic Raita.

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