Wednesday, June 19, 2013

Mint Rice

Time 10 min
Cooked Basmati rice 1 cup
Paste: mint leaves (2 heaped tbsp)+green chilies 1+ginger 1/2 inch+ garlic 2+1tbsp water
Curry leaves 3-4
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Pinch of asafoetida
Ghee 1 tbsp
Salt to taste

Cook rice with salt and ghee in pressure cooker till it is cooked completely. (remember to add less water so that rice will be dry). Allow it to cool. 
Heat ghee in thick bottom non stick sauce pan. Then add cumin seeds, mustard seeds, pinch of asafoetida, and curry leaves. After mustard seeds pops out, add paste. Saute for 1-2 minutes. Then add cooked rice and little salt. Mix well. Simmer on low flame for 2-3 min. Serve hot with cucumber raita. 


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