This post is to document the mint rice that I made yesterday for dinner. We liked it a lot and I wanted to make sure I had the recipe in hand to recreate it the next time. It was so perfect in texture and taste which was very important. Sometimes, when we make some regular food, we don't pay much attention as we have done it so often. But this one I needed to document because, I did something different and I liked the out come. I think adding the milk and cooking it slow made all the difference.
Measuring Cup and Spoon
Basmati Rice - 2 cups
Water - 2 1/2 cups plus extra for soaking
2 % Milk - 2 1/2 cups
Onions - 1 roughly chopped
Ginger - 2 inches minced
Garlic - 5 pods sliced
Mint Leaves - 1 hand full
Tomato - 2 cut into chunks
Mint Paste - 1 tbsp
Ghee - 1 tsp
Oil - 2 tbsp
Shah Jeera - 1 1/2 tsp
Cinnamon - 1 inch
Cloves - 4
Kashmiri Chilli Powder - 1 tsp ( add more for more spice)
Turmeric Powder - 1 tsp
Kosher Salt to taste
Toasted Wheat Bread - 4 slices cut into small squares (optional, I like it a lot)
1. Wash and soak the rice for 1 hour.
2. Heat the frying pan with oil and ghee. Add shah jeer and when it starts to toast, add onion, ginger and garlic and cook. Add some salt, turmeric and chilli powder when they are half cooked and allow it to cook until they look transparent. Add the mint leaves and paste and cook well.
3. Drain the water and add the rice to the pan. Mix well and then add milk, water, cinnamon and cloves and bring it to a boil on medium heat (make sure to check if there is enough salt). Cover and cook on low when the liquid starts to disappear. Using a fork fluff the rice when its done.
4. Toss in 2 chopped tomatoes and the bread pieces. Give it a mix and cover it with the lid and serve it hot with a raita of your choice.