Contributor: Haritha PD, San Diego, USA
Region Style: South India
This recipe was passed on to me by my sister-in-law, who got it from her friend and, her friend from her friend and so on...
This mild mint rice goes very well with many curries, especially with bagara baingan or bagara bell pepper. A success, every time I make it! Best part of it is, you can make a whole lot of this
paste and freeze it in smaller packs, ready for your next party.
1. Large onion: 1
2. Garlic: 1 pod
3. Ginger: 2 inch stick
5.Cilantro: 1 big bunch
6. Mint: Half a bunch
7. Butter: Half a stick
8. Oil: 1/4th cup
9. Star aniseed: 3 stars/flowers
10. Cloves: 10
11. Cinnamon: 3 inches
12. Elaichi: 5
13. Bay leaves: 4
14. Green peas/any other finely chopped vegetable: as required
15. Basmati rice: as required
16. Salt: as required
Step 1: Grind ingredients 1 thru 5 into a smooth paste. Pick mint leaves, discard stems. Chop them really fine and set aside.
Step 2: Heat butter and oil, preferably in a deep and wide pan, like a 5 quart Dutch oven. Expect some splattering!
Step 3: Add spices 9 thru 13. When a clove pops, add the paste from step 1.
Step 4: Cook this mixture on low-med heat until oil starts separating. Keep stirring occasionally.
Step 5: When done, add the chopped mint leaves and cover the pan and turn off the stove.
Step 6: Once cool, you could divide that up into 3 or 4 table spoon batches and freeze in Ziploc freezer bags.
Step 7: Half hour before your guests arrive, in the same vessel (I use my rice cooker) as you would cook rice, heat 2 table spoons butter or oil, add half a cup green peas.
Step 8: When they are slightly done, turn off the stove. Add 1.5 tsps salt, 3 heaped table spoons of paste from Step 5 and 5 cups of basmati rice.
Step 9: Stir the contents carefully, so that the raw rice is coated well.
Step 10: Add 9.5 cups water and turn on the rice cooker OR cook on stove
top. Stir once in between.