Pudina Rice Recipe

Instructions:

1. Preparation:

• Rinse the basmati riceunder cold water until the water runs clear. Soak the rice in water for about15 minutes, then drain.

2. Cooking the Rice:

• Heat oil or ghee in a largepan or pressure cooker over medium heat.
• Add cumin seeds, mustardseeds, cloves, bay leaves, and cinnamon stick. Sauté for a few seconds untilfragrant.
• Add the finely slicedonions and green chili (if using). Sauté until the onions turn golden brown.
• Stir in the ginger-garlic paste and cook for another minute.
• Add the chopped tomato and cook until it softens and blends into the mixture.

3. Adding Spices:

• Add turmeric powder, garammasala, red chili powder, and salt. Mix well.

4. Cooking the Mint:

• Add the chopped mint leavesand cook for a couple of minutes until they wilt and release their aroma.
• Optionally, stir in theyogurt for a creamier texture and richer flavor.

5. Combining Rice:

• Add the drained rice to the pan and gently mix to coat the rice with the spices and mint.
• Pour in 2 cups of water.Stir to combine, and bring it to a boil.

6. Cooking the Rice:

• Once the water startsboiling, reduce the heat to low, cover the pan with a lid, and let it simmerfor about 15-20 minutes until the rice is cooked and the water is absorbed.
• If using a pressure cooker, close the lid and cook for 1-2 whistles on low heat.

7. Finishing Touch:

• Once done, turn off theheat and let the rice sit covered for 5 minutes. This allows the flavors tomeld and the rice to fluff up.

8. Serving:

• Fluff the rice with a fork and serve hot. Pudina Rice goes well with yogurt, raita, or a side of your favorite curry.