Ingredients
The following ingredients have 3 Servings
- Mint leaves – 1 cup
- Rice – 1 cup
- Ginger – 1 inch (chopped)
- Garlic – 3 to 4 cloves (chopped)
- Grated Coconut – 1 tbsp
- Green Chili – 1 to 2 (increase according to your spice level)
- Cumin and Coriander seeds – 1 tbsp
- Ghee – 1 to 2 tbsp
- Oil – 1 to 2 tbsp (according to your preference)
- Mustard seeds – 1 tsp
- Cashew – 4 to 5
- cloves – 2
- Cardamom – 2
- Bay leaf – 1
- Onion – 1 medium size (finely chopped)
- Tomato – 1 medium size (finely chopped)
- Potato – 1 medium size (finely chopped)
- Turmeric and Chili powder – 1 tbsp
- Salt
- Water – based on rice quantity
Instruction
- Get all the ingredients ready and soak the rice first. Take cleaned mint leaves, chopped ginger, garlic, green chilies, coconut, cumin and coriander seeds in a mixer jar.
- Add 1 tbsp of water, then grind and make a smooth paste out of it.
- Now take a pressure or electric cooker, add oil and ghee, once it is heated, add the mustard seeds, cashew nuts, cardamom, cloves and bay leaves. Saute it for few mins
- Add onion and saute well, until the onion color changes.
- Add Tomato, saute for another few mins until the tomato blends.
- Then add potato and mix everything well.
- After a few mins, add the mint paste, salt, turmeric and chili powder. Mix everything well.
- Once it is done, add the rice and give a good mixture.
- After a min, add water and close the cooker.
- After 2 whistles (in case of using a pressure cooker), turn off the burner. Wait until the pressure comes down. Open it and give a good gentle mix, add mint or coriander leaves for topping.
- Serve this delicious pudina rice with curd or raita.
