Zucchini Herb Rice

• 1 basmati rice
• 1 zucchini
• 1 bunch mint leaves
• 1 bunch cilantro leaves
• green onions couple of strands
• 1 lemon juice
• salt to taste
• 1 bay leaf
• 2 pods cardamom
• 1 teaspoon black pepper powder-1/2
• 1 teaspoon white pepper powder 3/4
• 1 cumin seeds
• 1 sunflower oil
• 2 water

1. Wash and soak rice with water for 10 minutes.
2. Wash and peel the zucchini. Grate it in a cheese grater. Wash and rough chop mint leaves, cilantro and green onions.
3. Heat oil/butter in a pan and add bay leaf, cardamom and cumin seeds. Drain water from the rice. When cumin seeds splutter, add the drained rice to this and stir fry for 2-3 minutes.
4. In a rice cooker, add this rice, grated zucchini, mint leaves, cilantro leaves,green onions, salt, pepper powders and 2 cups of water and cook like normal rice.
5. If you are using pressure cooker, wait for 2 whistles. Let it cool and fluff up the rice with a fork. Add lemon juice and mix well. Serve hot with any gravies or a salad or raitha. I served it with kidney beans in a spicy tomato gravy (Rajma)

basmati rice, zucchini, mint, cilantro, green onions, lemon juice, salt, bay leaf, cardamom, black pepper, white pepper, cumin seeds, sunflower oil, water

Taken from www.yummly.com/recipe/Zucchini-Herb-Rice-1677092 (may not work)