Mint rice (pudina chawal)

Name: Mint rice (pudina chawal)
Yield: 3 servings cooking time 30 minutes
Cuisine: Indian
Ingredients: To Grind:-; 1/2 cup mint leaves; 1/2 tsp coriander leaves; 6 garlic cloves; 1 tsp pepper corns; 1 tsp ginger chopped; 2 green chillies; 2 onions,chopped; 1/4 cup grated coconut; 2 tsp water; As per taste salt; 2 tbsp ghee; 1 tsp shahi jeera/caraway seeds; 3 cloves; 3 cardamom crushed; 1 inch cinnamon; 1 bay leaf; 1 star anise; 15 cashew halves; 1 cup onion sliced; 1/2 cup carrot roundels; 1/2 cup potato cubed; 1/2 cup tomato chopped fine; 1 cup basmati rice; 2 cups water; to taste salt; 2 tsp lime juice

sara @cook_20987772

Mint rice is an easy one pot rice dish.
NOTE:-
1) I have made this in a pressure cooker . You can cook with an addition of 1/2 cup water in a normal pan on low heat with a lid on.
2) Rice grains will break if washed after soaking.
3) I used a nicely aged rice. If the rice you are using is not aged, cook in a pan.

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Ingredients

3 servings cooking time 30 minutes

ToGrind:-
1/2 cupmint leaves
1/2 tspcoriander leaves
6garlic cloves
1 tsp pepper corns
1 tspginger chopped
2 green chillies
2onions,chopped
1/4 cup grated coconut
2 tsp water
As per taste salt
2 tbspghee
1 tspshahi jeera/caraway seeds
3 cloves
3cardamom crushed
1 inchcinnamon
1bay leaf
1star anise
15cashew halves
1 cuponion sliced
1/2 cupcarrot roundels
1/2 cuppotato cubed
1/2 cuptomato chopped fine
1 cupbasmati rice
2 cupswater
to tastesalt
2 tsplime juice

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Steps

1

Grind all the ingredients given under 'to grind' to a smooth paste.
2

Wash and then soak rice for 20 minutes.
3

Heat ghee in a pressure cooker. Add caraway/ shahi jeera, clove, cardamom, bay leaf, star anise and cinnamon. Splutter. Then add onion and turmeric powder and saute till golden brown.
4

Add cashew and let it fry. Add tomatoes and fry till pulpy.
Now add the ground paste and saute till raw smell goes.
Add rice and saute till rice is lightly fried.
Add vegetables and boiling hot water. Add salt and lime juice.
5

Put on lid of the cooker. When steam comes through, put weight on and cook on medium flame for 2 whistles. Immediately put off heat. Let steam subside on it's own. Then open. Serve hot.