Indian

SERVING SIZE – 2

INGREDIENTS:

• Basmati rice – 1 cup
• Mint leaves – 1 bunch
• Onion (medium) – 1 no (cut in to length wise)
• Ginger garlic paste – 1 tsp.
• Coriander leaves – ½ cup (chopped)
• Water – 2 cups
• Salt – to taste

For Tempering:

• Oil – 2 tsp
• Ghee – 1 tsp
• Cumin seeds – 1 tsp
• Bay leaves – 2 nos
• Cinnamon stick – 1 inch
• Cardamom – 1 no
• Cloves – 2 nos
• Green chilies (medium) – 3 nos (slit length wise) or to taste

PREPARATION:

• Wash the mint leaves and roughly chop it.
• Take a pressure pan, add ghee and add the washed basmati rice. Fry it until nice a aroma comes. Then take it out and keep it aside.
• Add the oil and ghee in same pressure pan. Add the cumin seeds. When it splutters, add the bay leaves, cinnamon stick, cardamom, green chilies and cloves. Mix it well. Add the onion, sauté until golden color and add the ginger – garlic paste. Sauté it until raw smell is gone.
• Add the mint leaves and sauté for 1 minute. Add the chopped coriander leaves and salt, mix it well. Add the water and rice, mix it well. Then pressure cook it for 1 whistle. [Or]
• Keep the stove in the medium heat cook it for 15 minutes. Make sure not to burn the bottom.
• Serve it hot with Raita and Papad or Chips.

Note:

• Instead of frying the rice, you can wash and soak it for 10 minutes and use it.

Boondi Raita

INGREDIENTS:

• Boondi – ½ cup
• Curd -1/2 cup
• Red chili powder – 2 pinches
• Cumin powder – 2 pinches
• Chat masala – 2 pinches
• Coriander leaves (chopped) – 1 tbsp.
• Salt – to taste

PREPARATION:

• Beat the curd add all the items except boondi and mix it well.
• While serving add the boondi, otherwise it will become soggy.

Note:

• If needed you can very little amount of water and mix it.