- 1 cup Basmati Rice
- 1 cup fresh Mint Leaves (pudina)
- 4 Tablespoons Vegetable Oil
- 2 inch Cinnamon Stick (dalchini)
- 4 Cloves (laung)
- 1 Star Anise
- 1/4 teaspoon Grated Nutmeg
- 4 Green Chili, slit in the middle (adjust per spice required)
- 1 teaspoon Grated Ginger
- 4 Garlic Cloves, minced
- 1 cup sliced Onions
- 1 Tablespoon Salt (adjust to taste)
- 1 3/4 cup Water (adjust per quality of rice you’re using)
Water – Generally 1 cup of Basmati takes 1.5 to 2 cups of Water to cook well.
- Wash the basmati rice well. Then soak it in water for 30 minutes. Discard the water.
- Similarly, wash the mint leaves (pudina) really well. You can roughly chop the leaves or use the whole leaves.
- Heat oil in a non-stick pan with high sides. Add whole-spices (cinnamon, star anise, cloves), grated nutmeg spice and fry for 1 minutes. Then add the green chili, minced garlic and ginger and fry for 20 seconds.
- Add the onions to mix well. Fry on medium heat until the onions have caramelized for 4-5 minutes.
- Add the rice to the pan and mix it well with the onions and spices. Let it fry on medium heat for 2 minutes.
- Add salt and mix well.
- Then add the Mint Leaves (pudina) and mix well and fry for a minute.
- Add water and mix well. Taste the water and adjust for salt if required.
- Once the water comes to a boil, close with a lid, simmer the stove and cook on low heat for 15-20 minutes.
- Open the lid, fluff up the rice. Discard the green chilli and whole spices.
- Serve hot. It tastes great as is. Or you could serve it with some cold plain yogurt or raita
- Cuisine: Indian