Saturday, October 27, 2007

Mint / Podina Rice

Learnt From: My friend Sunitha

Serving for:

As a full meal for 3 people.
As a part of a meal for 4-5 people.


Basmati Rice --- 1 cup
Water --- 1 ½ cup
Salt --- to taste
Carrots --- 3 medium (when chopped 1 cup)
Potato --- 1 big (when chopped 1 cup)
Green Peas --- 1 cup
French Beans --- 1 cup
Ghee --- 2 tblsn (after melting)

Ingredients to Grind:

Mint / Podina leaves --- 2 cups (2 small bunches)
Coriander leaves --- 1 cup (1 small bunch)
Green chilies --- 5 small
Garlic --- 2 big cloves
Ginger --- 2 inches piece
Cloves --- 8
Cinnamon --- ½ stick
Cardamom --- 2 pods
Coconut --- small piece (when shredded 3 tblsn)
Water --- ½ cup
Salt --- to taste


Pluck mint & coriander leaves.
In a rice cooker clean and soak 1 cup of basmati rice in water. Keep it aside.

In a blender add 8 cloves, ½ cinnamon stick, 2 pods of cardamom, 5 green chilies, 2 inches of peeled ginger piece, 2 cloves of garlic, 2 cups of cleaned mint leaves, 1 cup of cleaned coriander leaves with enough salt and ½ cup of water…. Grind them to a smooth paste.

Peel and chop 1 potato and 3 carrots.
Pluck 1 cup of French beans.
Heat 2 tblsn of ghee in a deep pan.
Add chopped potato, carrots & beans.
Add green peas and enough salt to the vegetables.
Fry for 5 minutes.
Add grinded paste and cook till the wateriness goes off.

Drain the water from basmati rice… transfer tht partially cooked vegetables to the rice cooker.
Add 1 ½ cup of water and enough salt to the rice.

Keep it in ‘Cook’ till done. At the time of cooking nice aroma spreads.

Have plain podina rice or along with raitha. Either is fine.

No comments:

Post a Comment

Hi, Thank You for going through my blog and taking time to leave your response.

Related Posts Widget for Blogs by LinkWithin

My Other Blogs & Their Recent Posts