Mint Rice

• 1 cup Basmati Rice
• 1/2 cups Mint Leaves
• 1/2 cups Cilantro
• 3 whole Garlic Cloves
• 1/2 cups Fresh Or Dry Desiccated Coconut, Grated
• 1 whole Red Chili
• 2 teaspoons Indian Ghee (clarified Butter)
• 2 teaspoons Cinnamon
• 2 whole Cloves
• 5 whole Black Peppercorns
• 1/2 teaspoons Cumin Seeds
• 1 whole Onion, Chopped
• 1- 1/2 cup To 2 Cups Water

1. 1.
2. Wash and soak the rice for 30 minutes.
3. Then strain it and set aside.
4. 2.
5. Grind mint leaves, cilantro, garlic, coconut and red chili with a little water (in a food processor) to form a thick paste.
6. Set aside.
7. 3.
8. In a pressure cooker, heat ghee over medium heat and add cinnamon, cloves, black peppercorns and cumin seeds.
9. When they begin to crackle and let out their aroma, add onions and saute for 3-4 minutes.
10. Add the mint-cilantro paste and cook for further 2-3 minutes.
11. 4.
12. Add rice, saute for a minute and then add 1.5 cups (if soaked for 30 minutes) or 2 cups water (if not soaked) with a dash of salt.
13. Pressure cook (according to manufacturer instructions) for 1 whistle or if using a large cooking pan, cook covered on low flame for 15 minutes.
14. 5.
15. Allow steam to settle down and gently fluff the rice with a fork and serve fresh with raita.
16. Serve with vegetarian or any dry non vegetarian curry and raita.

basmati rice, mint leaves, cilantro, garlic, coconut, red chili, indian ghee, cinnamon, cumin seeds, onion, water

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/mint-rice/ (may not work)