- 2 cups rice (I used basmati rice)
- 2 cups fresh mint leaves / pudina, lightly packed
- 1 onion, chopped fine
- 3 to 4 green chillies
- ¼ cup grated coconut (fresh works best, frozen will do too)
- 1 tbsp ginger garlic paste
- 4 cloves
- 4 green cardamom pods
- 1" piece of cinnamon
- 1 star anise
- 1 bay leaf
- 1 tbsp ghee
- 12 roasted cashews for garnishing (optional)
- Salt to taste
Method:If using basmati, half an hour and cook for 1 whistle in pressure cooker for 4 cups water to rice. Once the pressure cooker leaves spread out on a plate and let cool without clumping. Rice cooker or any other method, using cooking until the rice is still firm.
Grind mint coconut, green chillies and ginger with the leaves / garlic to a paste (fresh if using).
A golden brown and drain (if using) Heat oil in pan and roast until the cashews. Cardamom, cloves, cinnamon, bay leaves and star anise - - Add spices and about a minute to saute, to take care not to burn them. Then add chopped onion and saute unil it is transparent.
About 2 to 3 minutes, add the ground paste to the pan and fry until it is fragrant. Again, take care not to burn! Add salt.
Mix in cooled rice without breaking too much. Garnish with roasted cashews and serve with salad of choice.
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