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Monday, March 21, 2016

Pudina rice

Ingredients :
  • 2 cups rice
  • 1.5 cup lightly measured mint / pudina
  • Fistful of coriander leaves 
  • 2 to 3 green chilies
  • 1 inch ginger
  • 1 to 2 large pods of garlic
  • ¼ cup chopped coconut pieces
  • Salt as needed
  • Oil or ghee as needed
  • 3 cups water 
  • 1 to 2 tbsp. lemon juice(optional)
  • 1 bay leaf
  • 1 star anise
  • 1 strand mace
  • ½ tsp shahi jeera or cumin
  • 6 cloves
  • 2 inch cinnamon stick
  • 3 to 4 green cardamoms
Method :
  1. Wash rice and soak it for about 15 minutes. Pluck and wash mint and coriander leaves, drain them completely
  2. Grind mint, coriander, green chilies, ginger garlic, onion or chopped coconut to as smooth as possible.
  3. Heat a pan with oil, add the dry spices and saute till they sizzle.
  4. Add the ground paste and fry on a medium to low flame for about 2 to 3 minutes.
  5. Pour water and salt. Bring it to a boil. Add washed rice and cook in your preferred way.
  6. Open pan method: cook the rice till very little water is left in the pot. Cover and cook on low flame till the rice is cooked.
  7. Pressure cooker: Cook the rice till the water almost evaporates. When there is very little water left in the cooker, close the lid. Cook it for about 5 minutes on a low flame and switch off. Do not allow to whistle. If making with normal rice, let it whistle once.
  8. When the pressure goes away, open the lid and mix well. You will see a layer of the min mixture on top, Add lemon juice evenly and mix it gently .
  9. Serve pudina rice with a simple onion raita or a potato kurma.

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