Flavored with Mint and Coriander this rice dish is our family favorite.
When my mind is stuck as in what to cook, I take out some corridor, mint, rice and a handful of spices. In minutes I have an awesome bowl of rice, which honestly I won't mind digging in daily. But that's just me not my better half, he wants VARIETY :-).
So the two shining stars in this recipe are MINT and CORRAINDER apart from other spices which also have numerous health benefits.
Both the herbs are easily available all the year round and offer abundant health benefits. Including them, in your daily diet is like popping those FAD DETOX PILLS in a most holistic and natural way. So do not fall for fads rather detoxify using these herbs in your daily diet.
Both the herbs are an ANTIOXIDANT powerhouse. Cancer and Chronic Illness ...No Baby you can not come near me I am consuming these herbs on daily basis.
These herbs are also an excellent source of Vit K, potassium, manganese, magnesium, calcium iron. I hope I have given you n number of reasons to include these herbs in your recipes.
Let's hop on the recipe now.
Mint Coriander Green Rice Pulao
- 1 1/2 cup rice (uncooked)
- 1/2 cup fresh coriander
- 1 green chili
- 1/2 cup fresh mint
- 1-inch cinnamon stick
- 2 bay leaves
- 1 clove
- 4 green cardamoms
- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 tsp garam masala
- 2 tsp freshly ground dry coriander seeds
- 10 - 12 Cashews and
- 10 - 12 Raisins for Garnish
- 1 tsp extra ghee to roast cashews and raisins
- Salt to taste
- Rinse the rice well with cold water and let it soak for 1/2 an hour.
- Puree the fresh coriander, green chili, and mint in a food processor or mixer with two or three tablespoons of water. If you don’t have a food processor/mixer, just chop them finely.
- Take a medium pot add the ghee/oil to heat it up.
- When it’s hot, add the cloves, cinnamon, cardamoms, and bay leaf and as they sizzle up add cumin seeds and dry coriander seeds powder.Now add the green paste, garam masala, soaked rice, salt and 2 cups water. Use the same measuring cup which you used for measuring the rice.
- Bring to a boil, lower the flame to simmer, cover and cook for about 10-12 minutes until all the water is absorbed and the rice is cooked.
- In a small pan lightly roast cashews in a tsp of ghee, once they become golden brown take them out in a small plate. Then roast raisins for 30 seconds in the same pan. Use them as a garnish to add beauty and bite to this rice dish.
- Serve this with yogurt/raita and papad for a simple yet delectable lunch/dinner.