Pudina Pulao

Ingredients:

1 bunch of mint- Rinsed and leaves and tender stems plucked
2 cups of Basmati rice, washed and soaked in 4 cups of water
3 green chillies and one onion - sliced thinly, lengthwise
¼ cup of fresh coconut - chopped
1 inch piece ginger and 3 cloves garlic, peeled and chopped
4 each - cloves, cardamom, small cinnamon pieces, bay leaves & 1 star anise
¼ cup - roasted cashews
1 tablespoon - ghee
1 teaspoon - salt, or to taste



Preparation:

Take mint leaves, coconut, green chillies, ginger and garlic in a mixer. Add a pinch of salt and blend to fine consistency without adding any water.

Heat ghee on medium heat in a kadai. When it is hot, add the spices (cardamom, cloves, cinnamon, bay leaves and star anise), saute them first. Then add the onions, saute until onions start to brown. Now, add the pureed mint-green chilli-coconut paste. Fry until the mint paste changes color from bright green to light-green color. Take care not to burn/brown the masala paste.

Into this sauteed masala, empty the Basmati rice and the water it soaked in. Add salt; stir the whole thing, so that all the ingredients would mix together. Now pour this whole thing in a rice cooker pot, put it back in rice cooker and switch on the plug to cook. Once the rice cooks to tender, remove the lid and add cashews. Mix it once. Put the lid back and let it stand for another five minutes. Then turn off the plug.

Serve with Raitha