Thursday, February 18, 2010

Pudina Rice

Posted by: Nitika
Serving Size: 2

This is a surprisingly easy recipe for pudina rice. I have never had pudina rice in my house (I don't think it is a North Indian recipe) but I love all things mint. Anu sent me this recipe three years ago and I got to making it only this week.

Here's Anu's original recipe:

Basmati rice - 1 cup
Water - 2 cups
Cumin seeds - 2 tsp
Pudina or mint - 1 bunch (just the leaves)
Red onion - 1 medium, finely chopped
Green chilis - 4-5 medium sized, finely chopped
Garlic - 2-3 pods, thinly sliced
Turmeric powder - 1/2 tsp
Red Chili powder - 1 tsp (optional)

For garnishing:
Red onions - 1/2 of a medium, cut into 1 inch strips
Green chilis - 4, cut into 1 inch strips
Roasted cashews - 1/4 cup

Steam rice with the water in a cooker. Don't put the pressure, just steam it for exactly 20 mins. Remove and spread it out on a big plate and cool. Heat oil in a kadhai, fry jeera, and add chopped onions, finely chopped green chilis, garlic and saute well. Now add the pudina and saute till the pudhina is cooked. Then add the rice, salt, turmeric, chili pdr (if you are adding), and mix well (run the mixing spoon along the walls of the pan and fold the rice in with the rest of the ingredients) making sure you don't break the rice.

For garnishing - heat about 2-3 tsbp of oil, add the onions and green chilis and fry till the onions are golden brown. Drain excess oil if any and spread this and the roasted cashews over the rice and serve with raitha.

Notes: (from Anu)
  • For a more South Indian feel - blend the mint leaves and green chilis to a paste. Season with mustard and split urad dal instead of cumin seeds. Add the mint-chili paste and saute well, add turmeric, a pinch of heeng (asafoetida) salt and fold in the rice. You can skip the onion and garlic for a satvik effect! Add the roasted cashews and serve.

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