Mint Rice (Pudhina Rice)

Hello Everyone,

Its the mid of week and it is quite a task to drag yourself to get ready in the morning and amidst the usual question of what to cook, decided to put the mint leaves that i had stocked up to good use.

This is an easy peasy one pot dish that comes in very handy especially when you are crunched for time and is not only flavorful, but also very healthy. Do give it a try and let me know your feedback.

Ingredients:

• Basmati Rice: 2 Cups
• Mint/ Pudhina - 1 Cup
• Coriander - 1/4 Cup
• Green Chili - 5-6 (As per taste)
• Cashew Nuts - 7 to 8
• Saunf - 1/2 tsp
• Salt - To taste
• Turmeric Powder - 1/2 Tsp
• Onion - 2 medium size
• Tomato - 2 Small or 1 Medium size
• Oil - 1 Tsp
• Ghee - 1 Tsp
• Ginger Garlic Paste - 1 Tsp

Method:

• Wash and soak Basmati Rice in water for 30 minutes
• Chop the onion and tomato finely.
• Grind Mint, Coriander, Green chilli and cashew nuts together, till it becomes a smooth paste.
• Heat the vessel, and add Oil+ghee. Once hot, splutter saunf, and add onions.
• Fry till they become translucent.
• Add the ginger garlic paste and fry for a minute or two, till the raw smell gives way to a wonderful aroma.
• Add the finely chopped tomatoes, along with the turmeric powder and cook on medium flame till it cooks well for about 5- 6 minutes.
• Add the ground paste, and cook well, till the oil comes out from the sides.
• Now, add in the soaked rice and stir in for about a couple of minutes.
• Add required water and salt to taste and cover till it cooks well.
• Garnish with mint/coriander leaves.

Note: 

• Basmati Rice requires less water than normal rice to cook. As we do not want the rice to stick and become mushy, 1:2 ratio usually works well (1 cup rice requires 2 cups of water).
• This can be served with Raita/ Papad
• Serve hot