Let's cook
Mint Basmati Rice
Love Basmati rice? Bored of pulav or plain rice? Then you should try mint flavoured rice. The fragrance of fresh mint is refreshing, but when used in some recipes its strong and sharp taste overwhelms the main ingredients. Even it might spoil the essence of the recipe. Whereas this Basmati mint flavoured rice is the perfect example of how aromatic Basmati flavours and fresh mint properties accomapny eachother to produce a tasty rice dish that you will love!
Recipe Facts
Here is Your Recipe
1 cup of fresh mint leaves chopped
1 cup aged basmati rice
2 dried Indian bay leaves
1 teaspoon shahjeera (black cumin seeds)
1 teaspoon jeera (cumin seeds)
½ teaspoon mustard seeds
¼ teaspoon fenugreek seed powder
1 clove
1 cardamom crushed
1 star anise
2 inch cinnamon stick crushed into pieces
2 tablespoon ghee (or butter or coconut oil if you are a vegan)
1 onion sliced (not less than ½ a cup)
¼ teaspoon freshly ground garlic-ginger paste
1 sprig of curry leaves
Sliced fresh corainder leaves (optional)
Salt to taste
Wash Basmati rice a couple of times
Soak rice in 2 cups of water (double the volume of rice)
Heat ghee or oil in a pan
Add mustard seeds, shah jeera and jeera then fry for a few minutes
Now add sliced green chillies and curry leaves while stirring frequently
Add sliced fresh mint leaves and onion.
Fry until soften
Place in all the rest of dry spices and mix well for a couple of minutes
Pour in the soaked rice with the water
Stir well and add the salt to taste
Cook on medium heat
Make sure to gently stir once in a while
When the water starts to disappear and rice grains become fluffy, soft and opaque, cover the pan with a lid
And simmer for 3 to 5 minutes.
Garnish with fresh coriander (optional) and now it’s ready to serve.
Soak rice for over an over for best fluffy rice
Use thick bottom pan to avoid sticking rice to the pan while cooking
Stir gently to avoid lovely long basmati rice grains
Add a piece of butter cube (or teaspoon of coconut oil) during simmering
