Description
Rice cooked with coconut milk and fresh mint (pudina) leaves.
| Ingredients-1 | |
|---|---|
| 1 cup | Fresh mint leaves |
| 4 stks | Coriander leaves |
| 1 inch | Ginger |
| 2 clove | Garlic |
| 2 nos | Green chilli |
| Ingredients-2 | |
|---|---|
| 2 nos | Onion (cut lengthwise) |
| 2 nos | Bay leaf |
| 4 nos | Cloves |
| 2 nos | Cardamon |
| 1 no | Cinnamon |
| 1 no | Star anise |
| 2 nos | Java peppercorn |
| 1 tsp | Cumin seeds |
| 1½ tsp | Salt |
| 4 tsp | Oil |
| 1 tsp | Ghee |
| ½ cup | Coconut pieces |
| 2 cup | Basmati rice |
Instructions
Wash and soak basmati rice for at least 15 minutes. Grind 1/2 cup coconut with water. Add that to 4 cups of hot water and drain the coconut milk, keep this aside.
Grind all ingredients from table-1 to a fine paste(picture does not show coriander, accidents happen)
and keep it aside. Heat oil and ghee in a pan, add bay leaf, cloves, cinnamon, cardamon, star anise, java peppercorn(optional) and cumin seeds. Saute onions along with the spices until translucent. Now add the pudina paste along with salt. Fry for a while , wash and drain all water from basmati rice. Mix cooked pudina paste, basmati rice with coconut milk the cook in a rice cooker. Serve with raita or mirch salan.
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