Rice …. This was our staple food during my Masters :). I think my room mates would agree with me on this :). Rice was almost part of every meal we ate. The reason being, it was the easiest to make and less time-consuming. We just had to wash the rice and toss it in the rice cooker. I had a phobia for steamed rice almost for quiet some time after that. So, now that I am over my phobia :0), I try to cook rice in a different form. So here is one recipe for you. If you like the flavor of cilantro and mint you will enjoy this.
1 1/2 cups of Basmati rice (rinse it well and soak it for at least 30 minutes prior to cooking)
2-3 Big Cardamom
1-2 Bay leaves
3-4 Whole Black Pepper
1-2 small cinnamon sticks
1 tsp Cumin Seeds
2 tbsp Ghee (clarified butter)
handful of Cashews
2 tsp red chili powder
Salt to taste
3 to 3 1/2 cups of water
For Cilantro & Mint paste: Grind the following ingredients to a fine paste (add water as desired).
2 cups fresh cilantro leaves
1/4 cup mint leaves
2 tbsp fresh grated coconut
1 tsp cumin seeds
1 tsp lemon juice
1 tsp sugar
2-3 green chillies
1 tsp grated ginger
- Add the ghee to a pan or a wok. You could even cook this in the rice cooker.
- Once the ghee melts, add the spices. Cumin seeds, cloves, black pepper, bay leaves, cinnamon sticks, cardamom.
- Once you smell the odor of the spices, add the cashews and roast them.
- Now add the cilantro and mint paste and cook it for 2-3 minutes.
- Now add the rice and water and salt. Stir the mixture and cover it to let it cook. Turn the flame to med-low.
- It should take approximately 20 minutes or so for the rice to cook. Check for if the rice is cooked well.
- Enjoy this with any form of Raita or Curry.