Mint Rice

Mint Leaves have a warm, fresh, aromatic, sweet flavor with a cool after-taste.

This dish just like the Mint leaves you heart warm and refreshes your palette.

Ghee + Oil – 4 tbsp.

Cinnamon – 2 stick Clove - 4 no Cardamom – 2 no. Bay Leaf – 1 Onion - 1, diced Turmeric - 1 tsp Salt

Rice - 2 cup, washed and soaked in Water

Coconut Milk - 1 cup

Lemon - 1

To Grind:

Mint - 2 cup Cilantro - 1/2 cup Green Chilli - 3 Ginger - a small pc Garlic - 2 cloves

Grind Mint, Cilantro, Green Chilli, Ginger and Garlic to a fine paste.

Heat Ghee and Oil in a pressure cooker. Temper Cinnamon, Clove, Cardamom and Bay Leaf. Add Onion and sauté until translucent. Add the ground Mint paste and sauté until the raw smell goes away and Oil starts oozing from the mixture. Season the mixture with Turmeric and required Salt. Now add the Rice and give a good mix until the masala coats all kernels of Rice evenly. Add the Coconut Milk and 2 1/2 cups of Water. Close the pressure cooker with lid and cook for 10 min on medium flame followed by 5 min in simmer. Release the pressure after 10 min and squeeze Lemon Juice.

Fluff the Rice with a spatula and serve warm with Raita.