|
MINT
RICE (pudina rice)
| Basmati
Rice |
1
cup |
| Mint |
1
bunch |
| Ginger |
1/2
inch |
| Green
chili |
4 |
| Garlic |
2
cloves |
| Mustard
seeds |
1/2
tsp |
| Urad
dal |
1
tsp |
| Channa
dal |
2
tsp |
| Cashew
nuts |
10 |
| Asafoetida |
a
pinch |
| lemon
peel |
3
tsp |
| Ghee |
3
tbsp |
| Salt |
|
- Wash
and clean the mint leaves.
- Grind coarsely the mint leaves with green chili, chopped ginger, garlicwith
adding little water.
- Wash
and clean the rice and keep it aside.
- Heat
the pressure pan with oil, add the ground mint leaves, stir
until the aroma comes out. Add the washed rice and fry for 1 min.
- Now
add 2 cup water and salt, mix well. Cook the rice until it becomes
soft.
- Heat
the ghee in the another pan, fry mustard seeds, urad dal, channa
dal, asafoetida and curry leaves.
- Add
the cashews and fry until it becomes golden brown.
- Mix
the fried cashews with the cooked rice.
- Garnish
with the lemon peel.
Recipe by Mythili
Kannan, MD, USA |
|
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