Today’s vegetarian special lunch featured my favorite herb from my kitchen garden – Pudina/Mint. I made Pudina Rice, Rajma Masala and Carrot Raita. I didn’t want to eat a super green rice so instead of a lot of mint leaves I used 4-5 strands for that minty flavour with a tinge of Biryani flavour to the rice.
This is a side with a lot of curries and can totally be taken for long journeys or office lunch meals. I had mine with Rajma Masala (Red Kidney Beans)
Pudina Rice
Today's vegetarian special lunch featured my favorite herb from my kitchen garden - Pudina/Mint. I made Pudina Rice, Rajma Masala and Carrot Raita. I didn't want to eat a super green rice so instead of a lot of mint leaves I used 4-5 strands for that minty flavour with a tinge of Biryani flavour to the rice
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1/2 cup Finely Chopped Mint Leaves
- 2 tbsp Ghee / Clarified Butter
- 1-2 cup Luke Warm Water
- 2 cup Long Grain Basmati Rice
- 1 Star Anise
- 2 Green Cardamom
- 2 Cloves
- 1/2 inch Cinnamon Stick
- 1 Bay leaf
- 1 large Onion, finely sliced
- 6-7 Cashew Nuts
Ingredients
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Instructions
- In a pan/pressure cooker add 2 tbsp of ghee (clarified butter), add khada garam masala like star anise, cardamom, cinnamon pod, clove and bay leaves.
- After sauteing it for 1 minute on low flame, add coarsely pounded mint leaves.
- Now add the washed rice and season it with salt. Pressure cook this for 10 mins or cook it in a heavy bottomed pan with 4 cups of water.
- Keep stirring this if cooking in a pan and check for the rice not to get stuck to the bottom of the pan. When individual grains of rice are cooked and soft enough to be consumed, switch off the flame.
- While the rice is cooking, in another pan add the remaining ghee. Once the pan is hot enough add the sliced onion and saute it on a medium flame for almost 10 minutes - till the onions turn crunchy and caramelized.
- Garnish the finished pudina rice with caramelized onions, cashwenuts and some fresh mint leaves.
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