When we were returning from a friend’s house at Koppal, his wife packed lunch for us as a surprise. When we had it on the way, I was blown off by its flavor and taste. On reaching home, I asked her for its recipe and she obliged.

Mint is one of the oldest and most popular herbs that is grown around the world. It can bring that extra zing and unique flavor to almost any thing you cook. Pudina is packed with antioxidants and phytonurients that can work wonders for your stomach. It relieves  acidity and flatulence. The strong antioxidants present in mint leaves leaves the skin with a natural glow and rehydrate dull and dry skin.

Ingredients:

1 cup Rice

Salt

2 ½ cups of water for sona masuri rice (1 cup water if you use Basmati rice)

To grind:

1 cup, lightly packed mint leaves

A small bunch of coriander leaves

½ inch piece of ginger

6,7 garlic flakes

1 green chilli

½ cup grated coconut

To season:

2 tbsps oil

½ tsp cumin seeds

1 bay leaf

3 cloves

1 mace

3 cardamoms

1 small piece cinnamon

To garnish:

1 tbsp cashew nuts roasted in 1 tsp ghee

Method:

• Soak the rice for 15 minutes.
• Heat oil in a pressure cooker; add cumin seeds, bay leaf, clove, mace, cardamom, cinnamon, saute for a while.
• Add the ground masala and roast lightly.
• Pour water, salt and bring to boil.
• Add the soaked rice and cook on medium flame for two minutes.
• Close the cooker and pressure cook for five minutes.
• Serve hot with cucumber raita.