Pudina rice (mint pilaf)

Name: Pudina rice (mint pilaf)
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 1/2 cup long grain rice; 4 cup mint sprigs; 1 inch ginger, chopped; 2 garlic cloves; 2 green chilies, chopped; 2 tbsp ghee; 1 anise; 1 tsp fennel; 1/2 tsp methi; 1/2 tsp asfoetida; 10 cloves; 1 inch cinnamon; 1 bay leaf; 10 cardamom; as per taste Salt; 1/2 Cup peanuts; 2 tbsp butter; 1 tsp mustard seeds; 1 tsp cumin seeds; 1/2 tsp asafoetida

Lakshmi Sridharan Ph D @cook_19872338

USA

#WM1
“Choose good ingredients with rich nutrients, Cook healthy, eat healthy, and stay healthy.” That is my goal. Food should be visually interesting, aromatic, colorful, flavorful and nutritious. This biriyani is an excellent illustration of this goal of mine. I choose ingredients, veggies that are grown without the use of pesticides. I grow pudina of different flavors, chocolate, spearmint, peppermint etc. I used spear mint in this recipe

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

6 servings

1 1/2 cuplong grain rice
4 cupmint sprigs
1 inchginger, chopped
2garlic cloves
2green chilies, chopped
2 tbspghee
1anise
1 tspfennel
1/2 tspmethi
1/2 tspasfoetida
10cloves
1 inchcinnamon
1bay leaf
10cardamom
as per tasteSalt
1/2 Cuppeanuts
Tempering::
2 tbspbutter
1 tspmustard seeds
1 tspcumin seeds
1/2 tspasafoetida
rice

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Steps

30 mins

1

Make a check list keep the required ingredients within reach
2

Make a check list keep the required ingredients within reach
3

Soak rice in a bowl with 3 c of water for 20 mins. Strain..
Over medium low heat, in a saucepan 1tbsp ghee, 1 minute. Add cumin. bay leaf, anise, cloves, cinnamon and cardamom. Stir in asafoetida, turn off the stove.
Blend mint, grren chilies, ginger, and cloves in a blender with a cup of water to make a paste. Add the paste to the saucepani, Let it cook until the raw smell goes away, 3-4 mins.
4

In rice cooker add the paste with the rice, 2 c of boiling water, and 2tbsp butter. Salt to taste. Cover and cook. Turn on the cooker. Cooker will turn off when the rice is cooked.
5

Tempering: in a saucepan, over medium heat melt butter. Stir in mustard seeds. When the seeds pop, add cumin, asafoetida, and peanuts. Fry for a couple of minutes. Add a few mint leaves, let it wilt. Turn off the heat. Add the contents to the cooked rice, mix. Rest for 30 minutes to allow the flavours to blend. Aromatic flavorfull puthina rice is ready to taste and serve

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Lakshmi Sridharan Ph D @cook_19872338

on May 07, 2022 19:54

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography