Ingredients:

• 1/2 cup – pudina leaves (lightly packed).
• 1.5 cup – basmati Rice or raw Rice.
• 1 – onion, chopped.
• 1 – tomato, chopped (optional).
• 2 -3 – green chilli.
• 1/4 tsp – Turmeric powder.
• 1/2 tsp – garam masala.
• 2 -3 Cloves – garlic.
• 1/2 inch – ginger.
• 2 – cloves.
• 2 – cardamom.
• 1 – star anise.
• Cinnamon, a small piece.
• 1 – bay leaf.
• Coriander leaves, a small quantity.
• 8 – 10 – roasted cashew nut.
• 2 tsp – oil or ghee.
• Salt.
• 3 glasses – water (including the ground paste)| Note: Star anise, cinnamon, Cardamom and Cloves should be dry roasted.

Method:

1. Wash and soak rice for 10 mins. Drain and keep aside.
2. Make a fine paste with mint leaves, some coriander, ginger, garlic, star anise, cinnamon, cardamom, cloves and keep aside.
3. Heat oil or ghee.
4. Add bay leaf and onion.
5. Cook till onion becomes light brown.
6. Then add tomato and fry until it becomes soft.
7. Add rice to this and saute it for 3 -4 mins.
8. Add the ground paste and garam masala.
9. Then add required salt, turmeric powder and water.
10. Cover and cook till done.
11. Garnish with roasted cashews, coriander and pudina leaves.
12. Serve hot pudina rice with raitha.
13. The pudina rice might taste a little spicier when ground pepper is added to it.

Recipe courtesy of Anjana