Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients :
1 cup basmati rice, washed and soaked for 30 minutes
1 cup fresh mint leaves (pudina), washed and finely chopped
1 onion, thinly sliced
2 green chilies, slit lengthwise (adjust to taste)
1-inch piece of ginger, grated
2 cloves garlic, minced
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
Salt to taste
1 tablespoon cooking oil (such as olive oil)
Fresh cilantro leaves for garnish
Lemon wedges for serving (optional)
Banane Ki Vidhi
- Cook the rice: In a pot, bring water to a boil. Drain the soaked rice and add it to the boiling water. Cook until the rice is just tender. Drain excess water and set the cooked rice aside.
- Prepare the mint mixture: In a blender or food processor, blend the chopped mint leaves with a little water to form a smooth paste. Set aside.
- Sauté aromatics: Heat the cooking oil in a large skillet or pan over medium heat. Add the cumin seeds and mustard seeds. Let them splutter for a few seconds. Then add thinly sliced onions, minced garlic, grated ginger, and slit green chilies. Sauté until the onions turn translucent.
- Add mint paste: Add the mint paste to the skillet. Stir well to combine with the aromatics. Cook for a couple of minutes to allow the flavors to meld together.
- Season: Sprinkle turmeric powder and salt to taste over the mixture. Stir to combine.
- Add cooked rice: Add the cooked basmati rice to the skillet. Gently fold the rice into the mint mixture until well combined. Be careful not to break the rice grains.
- Garnish and serve: Garnish the Pudina Rice with fresh cilantro leaves. Serve hot with lemon wedges on the side, if desired.
