Pudina Rice (Mint Rice)

How to Prepare

1. Rinse 10 cups of basmati rice thoroughly and soak it in water for 30 minutes.
2. In a blender, grind 4 cups of fresh mint leaves
3. 2 cups of coriander leaves
4. 10 green chilies
5. 2-inch ginger piece, and 10 garlic cloves into a smooth paste with a little water.
6. Heat 1 cup of oil or ghee in a large pot over medium heat. Add 4 teaspoons of cumin seeds
7. 4 bay leaves
8. 8 cloves
9. 4 cinnamon sticks, and 8 cardamom pods. Sauté for 1 minute until aromatic.
10. Add 4 large sliced onions and sauté until golden brown, about 5-7 minutes.
11. Add 4 chopped tomatoes and cook until they turn mushy, about 5 minutes.
12. Stir in the mint-coriander paste and cook for 3-4 minutes until the raw smell disappears.
13. Add 2 cups of mixed vegetables (carrots, beans, peas) and sauté for 2 minutes.
14. Drain the soaked rice and add it to the pot. Mix well to coat the rice with the masala.
15. Pour in 20 cups of water, add salt to taste, and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes or until the rice is fully cooked and water is absorbed.
16. Turn off the heat and let it rest for 5 minutes. Fluff the rice gently with a fork.
17. Serve hot with raita or a side of your choice.