| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 2 bunches fresh mint
- 4-5 green chilies
- 1/2 white onion finely chopped
- 1 tsp Cumin seeds
- 2 tbsp ghee/oil, divided
- 2 tsp Salt
- 2 tbsp cashew nuts
- 1/2 tsp Hing
- 1 cup 8 oz white rice
- 1/4 cup green peas
Ingredients
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Instructions
- Wash the rice, and soak for about 15 minutes. Cook with 21/2 cups water for basmati rice. Rice should be cooked soft but not mushy and the grains should be separate. Basmati rice works well for this.
- Chop the onion finely
- Grind washed mint and green chilies
- Heat 1 tbsp of ghee
- When hot, add cumin seeds and let splutter. Then add onions, a pinch of salt, and saute for a few minutes
- Add peas and continue to saute
- Add the mint+green chilies paste and cook till the mixture becomes dry
- Add the cooked rice, and salt for the rice and gently fold the rice in without mashing
- Turn the heat off
- Heat the rest of the ghee in a small pan, when hot, add the hing and cashew nuts and fry to golden
- Add to the rice and mix gently
- Mint rice is ready! You could add some lime juice for an added kick
- Make cucumber and onion raita: Chop cucumber and onions finely, add to thick yogurt, season with salt and pepper.
- Temper in oil: hing, mustard seeds, urad dal Add to raita!
Recipe Notes
I used 4 green chilies, increase or reduce as per taste.
Make it vegan by replacing ghee with vegan butter or a neutral oil such as avocado
Optional:
In the tempering of the rice, you may also add whole spices such as cloves, cardamom and cinnamon. I kept this minimalistic and satvik.
Same for ginger garlic. If you'd like a spicier version, add ginger garlic paste and saute with the onion until the raw flavor disappears.
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