Mint Rice

1. 1

   1.

2. 2

   Wash and soak the rice for 30 minutes.

3. 3

   Then strain it and set aside.

4. 4

   2.

5. 5

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

6. 6

   Set aside.

7. 7

   3.

8. 8

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

9. 9

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

10. 10

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

11. 11

    4.

12. 12

    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.

13. 13

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

14. 14

    5.

15. 15

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

16. 16

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

No additional tips available.