Mint Coriander Rice

I usually have truckloads of mint and coriander leaves sitting in my fridge. Most of the time these leaves are used for garnishing or preparing green chutney. This time I decided to prepare variety rice using these fresh leaves. 


Basmati Rice 1 cup
Pudina Leaves cleaned and washed - 1 cup
Coriander leaves 1/4 cup
Ginger 1 inch grated
Garlic 5-6 cloves chopped
Green chillies 2 chopped
Coconut - I used frozen coconut 1/4 cup
Cumin seeds 1/2 tsp
Cloves 4
Dalchini 1 inch
Cardamom 2
Big cardamom 1
Onion 1 finely sliced
Cashews few for garnishing [ You can use peanuts in place of cashews]
Coriander leaves finely chopped for garnishing [optional]


Wash and soak the basmati rice for 15 minutes. Cook the rice with salt and spread it out on a plate. Allow it to cool.
Now grind pudina, coriander leaves, green chillies, coconut, ginger, garlic into a fine paste.
Heat ghee in a pan and roast the cashews or peanuts, drain and keep aside on tissue paper.
In the same pan add whole spices- cloves, dalchini, cardamom and saute it for a minute. Add sliced onions and saute them until they turn translucent. Now you can add the ground paste and stir it till nice aroma comes. Add salt, cooked rice and gently mix everything well. [Take care not to break the rice while stirring]
Garnish with roasted casehws or peanuts and coriander leaves. Serve it with raita of your choice.

Happy Cooking!


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