Mint Rice

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   1.

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   Wash and soak the rice for 30 minutes.

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   Then strain it and set aside.

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   2.

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   Grind mint leaves, cilantro, garlic, coconut and red chili with a little water (in a food processor) to form a thick paste.

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   Set aside.

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   3.

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   In a pressure cooker, heat ghee over medium heat and add cinnamon, cloves, black peppercorns and cumin seeds.

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   When they begin to crackle and let out their aroma, add onions and saute for 3-4 minutes.

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    Add the mint-cilantro paste and cook for further 2-3 minutes.

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    4.

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    Add rice, saute for a minute and then add 1.5 cups (if soaked for 30 minutes) or 2 cups water (if not soaked) with a dash of salt.

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    Pressure cook (according to manufacturer instructions) for 1 whistle or if using a large cooking pan, cook covered on low flame for 15 minutes.

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    5.

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    Allow steam to settle down and gently fluff the rice with a fork and serve fresh with raita.

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    Serve with vegetarian or any dry non vegetarian curry and raita.

* Per serving · 4 servings · Values may vary.