Producer: Priyanka Das Editor: Aparna Singh
1 cup of rice 2 cups of water 1/2 cup of fresh mint leaves 1/2 cup of fresh coriander leaves 1 onion, chopped 2 garlic cloves 1-inch ginger 1-2 green chillies 1 teaspoon of cumin seeds 1/2 teaspoon of coriander powder 1/2 teaspoon of garam masala powder Salt to taste 2 tablespoons of oil A few curries leaves Cashews or peanuts (optional)
Wash the rice and cook it in a rice cooker or a pot with 2 cups of water. Once cooked, spread it on a plate to cool down.
In a blender, blend the mint leaves, coriander leaves, onion, garlic, ginger, and green chillies to a smooth paste. Add a little water if needed.
In a pan, heat the oil over medium heat. Stir in the cumin seeds properl.
Add the mint-coriander paste to the pan and sauté for 2-3 minutes until the raw smell disappears.
Mix the coriander powder, garam masala powder, and salt in the pan.
Add the cooked rice to the pan and mix well with the mint-coriander mixture. Make sure the mixture has covered the rice completely.
Add few curry leaves and cashews or peanuts (if using) and mix well.
Turn off the heat and let the pudina rice sit covered for 5-10 minutes for the flavours to meld.
Serve the pudina rice hot or at room temperature.