On a day when you wish to make something that is different, tasty and yet easy to make, then mint rice is your perfect bet. The taste of mint lingers in the mouth and the addition of cashewnuts further enhances its taste.

Serves : 5

2 ½ cups Basmati rice
2 ½ cups mint leaves
3 tbsp oil
1 bay leaf
2 cardamoms
1 cinnamon stick
2 cloves
4 to 5 peppercorns
1 onion finely chopped
½ tbsp garlic paste
½ tbsp ginger paste
2 tbsp coconut paste
5 cups of water
1 ¼ tsp salt
1 tsp red chilli powder
3 tbsp cashew nuts chopped and roasted


First wash and soak the basmati rice in water for 15 to 20 minutes. Meanwhile grind the mint leaves into a paste and set aside. Now heat oil in a pressure cooker or pan, and add the bay leaf, cardamoms, cinnamon, peppercorns, cloves, and onions. Saute for about 2 minutes. When the onions turn slightly transparent, add the garlic and ginger paste and sauté for some time. Then add the drained rice, mint paste and mix so that all the ingredients are completely mixed with the rice. Then dissolve the coconut paste in 1 cup of water and add to the rice. Finally add the remaining 4 cups of water and season with red chilli powder and salt. Mix well and bring it to a boil. Then close the lid and pressur cook for 10 minutes.(Alternatively, you can cook in the open pan as it is by cooking on medium heat and stirring in between so that the rice does not stick to the bottom. Do not mix vigorously as the rice might break. When most of the water has evaporated and very few bubbles are seen, reduce the heat, close the lid and cook till all the water has evaporated). Once done add the chopped cashew nuts and serve hot with tomato sauce or any chutney of your choice.

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