Pudina Rice

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. In a mixer jar, grind 1 bunch mint, ½ bunch coriander, 3 garlic cloves, 1 inch ginger, 4 chillies, 1 black cardamom, 5 cloves, 1 inch cinnamon and ½ javetri to a smooth paste, adding water if needed. Set aside.
2. Heat 2 tbsp oil and 1 tbsp ghee in a large kadai. Add 1 tsp cumin, 1 bay leaf and 1 black cardamom, and sauté until aromatic.
3. Add 1 sliced onion and sauté until golden brown.
4. Add 2 tbsp peas, 1 chopped carrot, ½ cubed capsicum, 5 chopped beans and 1 cubed potato. Stir fry until the vegetables are crunchy-tender.
5. Add ½ tsp turmeric, 2 tsp biryani masala and 2 tsp salt, and sauté until aromatic.
6. Add the ground paste and cook until the oil separates.
7. Add 2 cups water, 1 cup basmati rice (soaked 20 minutes) and 2 tsp lemon juice, and mix gently.
8. Cover and simmer for 20 minutes.
9. Fluff the rice gently so it is not sticky.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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