Pudina Aur Dhaniya Chawal (Mint and coriander-flavoured rice recipe
ingredients
2 cups (400 g) 14 oz Rice, Basmati, washed, soaked in water for 30 minutes, drained
1/2 tsp (1/2 g) Saffron (kesar)
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable'oil
1 Cinnamon (dalchini), 2 inch stick
4 Cloves (laung)
2 tsp (12 g) Ginger (adrak), minced
1 1/2 cups (300 g) 11 oz Yoghurt (dahi), whisked
1 Onion, large, finely chopped
3 tbsp (12 g) Green coriander (hara dhaniya), finely chopped
1 tbsp (4 g) Mint (pudina) leaves, finely chopped
2 tsp (4 g) White pepper (safed mirch) powder
Salt to taste
1/2 tsp (1/2 g) Saffron (kesar)
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable'oil
1 Cinnamon (dalchini), 2 inch stick
4 Cloves (laung)
2 tsp (12 g) Ginger (adrak), minced
1 1/2 cups (300 g) 11 oz Yoghurt (dahi), whisked
1 Onion, large, finely chopped
3 tbsp (12 g) Green coriander (hara dhaniya), finely chopped
1 tbsp (4 g) Mint (pudina) leaves, finely chopped
2 tsp (4 g) White pepper (safed mirch) powder
Salt to taste
method
1. Put the drained rice in a pan and add water to just about cover it. Add saffron and boil for 10 minutes. Remove from heat and drain all the excess water. Keep aside.
2. Heat the ghee / oil in a wok (kadhai); add cinnamon stick and cloves. Saute until they crackle. Add ginger and stir. Add the drained rice and stir until it is well coated with the oil. Add the yoghurt, onion, green coriander, mint leaves, white pepper powder, and salt. Cook, covered, on very low heat until the rice is cooked and the yoghurt is absorbed.
2. Heat the ghee / oil in a wok (kadhai); add cinnamon stick and cloves. Saute until they crackle. Add ginger and stir. Add the drained rice and stir until it is well coated with the oil. Add the yoghurt, onion, green coriander, mint leaves, white pepper powder, and salt. Cook, covered, on very low heat until the rice is cooked and the yoghurt is absorbed.
serving amount
serves: 4
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