I cook pudina (mint) rice at least once in two weeks. Amma as always patiently plucks out the leaves from the stem for the preparation of the dish. I’ll just chop the leaves along with the stem ;). I’ll also add few springs of coriander leaves if I’ve them on hand. If you like a dash of coconut, you can also add a tablespoon of grated coconut. If you are using soaked rice, use 1.5 cup of water for every cup of rice.
Raw Rice: 3 cups; Wash rice and soak for 20 minutes
Pudina (Mint) Leaves: 2 cups fully packed leaves
Coriander Leaves: few springs
Coconut: 1 tablespoon grated coconut (optional)
Green Chillis: 5 (adjust as per taste)
Ginger Garlic Paste: 1 teaspoon
Salt: as per taste
Onion: 2; medium, finely sliced
Cashew Nuts: few (optional)
Cinnamon Stick: 1” stick
Cloves, Cardamom, Marati Mogga: 4 each
Curry Leaves: 1 twig
Butter / Oil: 2 tablespoons
Water: 4.5 cups
1. Grind pudina (mint) leaves, coriander leaves, coconut, ginger garlic paste and green chillis in to a fine paste.
2. Heat oil / butter in a heavy bottom pan. Once hot, add cloves, cardamom, marati mogga, cinnamon stick, curry leaves and cashew nuts. Saute for few seconds.
3. Add sliced onion and saute till transparent. Add the ground paste and sauté till the raw smell is gone and the moisture is almost evaporated.
5. Add water, salt and bring to a boil. Add soaked rice, combine well and cook rice on medium flame. Remove from heat and combine well. Serve hot with raita and/or curry of your choice.
1. If you are not soaking rice, for every cup of rice, use 2 cups of water.
2. You can substitute curry leaves with 2 or 3 bay leaves.