- 150 g (3½ cups) mint leaves
- 2 green finger-length chillies
- 3 cloves garlic
- 2 cm (¾ in) ginger
- 750 ml (3 cups) water
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- 400 g (2 cups) uncooked basmati rice, washed, soaked for 20 minutes and drained
- 1½ teaspoons salt
1 Place the mint leaves, green chillies, garlic, ginger and 250 ml (1 cup) of the water in a blender and blend until fine. Set aside.
2 Heat the ghee or oil in a wok and fry the cumin seeds until aromatic. Add the drained rice and stir- fry for 2 minutes. Remove from the heat and set aside.
3 Combine the blended ingredients with the remaining water in a large pan and bring to a boil. Add the stir-fried rice and salt, cover and cook for 10 minutes or until the rice is done. Set aside, still covered, for 10 minutes then fluff the rice up with a fork or the back of a wooden spoon. Alternatively, place the blended ingredients with the remainder of the water in a rice cooker and cook according to the manufacturer's instructions.
Serves 4
Preparation time: 30 mins
Cooking time: 15 mins
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