Hi All, Thanks for liking, watching, commenting, and sharing my cooking channel videos. Hope this week was another awesome for you. With exams running there is never enough time for anything and you must be facing the same. So here I am today with an easy noncumbersome recipe made on the go with simple ingredients and yet so tasty and flavourful. Yes hard to believe but try this super aromatic and tasty pudina (Mint) rice and your find end here.
Mint, the name comes from Menta (the Latin word) derived from the Greek word ‘Mentha’. It is a leavy herb used in cooking and medicines too. Besides the fact that it is known for its intense aroma due to which it’s used for seasoning different dishes, it is very good for digestion. That’s the reason it’s a sure ingredient for heavy and rich dishes like biryani. It is also known to evoke bad breath and the essence of the leaves are used in making many medicines for respiratory and skin issues.
This pudina rice is made with simple ingredients and brings with it the goodness of mint. The kids are fussy eaters when it comes to health and this makes it easy to make them have. Besides you need not force as this is so tasty they will come back asking for more. Considering my hubby is a meat lover and on days we observe vegetarian it’s tough to decide on what to cook. This is an easy and instant replacement to the meat biryanis and he devours it.
With no time for preparation and easily available ingredients, this is your dream come true for fast meals, a quick tiffin box for work or school, and even a quick party or get–together. Try this super easy and simple delicacy and share your experiences as usual.
#PudinaRice #MintRice #VarietyRice
Prep Time : 10 mins
Resting Time : 30 mins
Cook time : 15 mins
Serves : 4 people
Course : Lunch/Dinner : Pudina Rice / Mint Rice
Cuisine: : Indian/Asian
Ingredients
Basmati rice : 2 cups
Mint Leaves : 1 bunch
Green chilly : 6 to 8
Oil : 2 tbsp
Bay leaf : 1
Cinnamon : 1 (small)
Cardamom : 2
Cloves : 2
Fennel seeds : 1/4 tsp
Ginger & Garlic paste : 1tbsp
Onion : 1 (big size)
Salt : as required
Instructions:
• Take a bowl and wash the basmati rice well thrice. Soak in water for 30 mins. Drain completely and discard water.
• Tale the mint leaves and wash well.
• Take a mixer jar and add the mint leaves and green chilies.
• Grind well to a smooth paste without adding water and set aside.
• Take 5 ltr cooker and keep on medium flame.
• Once hot add oil, the bay leaf, cloves, cinnamon, cardamom, and fennel seeds.
• After a min add the sliced onion and saute for 2 mins.
• Now add the gg paste and reduce the flame to low flame.
• Keep stirring so that it does not stick to the bottom.
• Once the raw smell goes add the mint chilly paste and saute well.
• Close the cooker with a lid and allow to cook for 5 to 8 mins until the raw smell goes.
• Stir and mix in between.
• Once oil releases add 3 cups of water and mix well.
• Add salt as required.
• Keep the flame on high and once the water boils add the soaked and drained rice.
• Mix well without breaking the rice and close the lid. Add the weight.
• Allow to cook for 10 minutes and then switch off the stove.
• Once pressure released open the cooker.
• Perfectly cooked rice is ready. Fluff up with a fork.
• Yummy aromatic mouthwatering Pudina rice/Mint Rice is ready to serve. Goes well with Raitha and pappad.
Tips:
• When we add GG paste ensure to keep the low flame to avoid stickiness in a cooker.
• Ensure to don’t use the water and grind, if you need add 2tbsp water not more than that.
• For a more rich flavor you can use cashews while adding the spices.
• Ensure the mint is fresh to get a nice green color to the rice and natural flavor
• Switch off the stove in 10 mins after closing the cooker whether the whistle comes or not.