ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
This is one of the rice variety which I usually prepare for hubby's lunch box. Recipe is also very simple, and it won't take much time to prepare. If you have no time to prepare a side dish or raita, simply it can be had with plain curd also!
Normally, mint leaves will get spoiled within very few days even if you keep them in the fridge. I want to share a nice tip with you to avoid the spoiling! Clean the mint leaves and grind them in a blender along with little salt into fine paste. Add little water, if needed. Then, transfer the paste into a glass bottle and refrigerate it. It will last for at-least a month or more :) I will use this paste for chaat items, chutney, rice items, etc.
Preparation Time: 25 - 30 minutes
Rice - 1 1/2 cup
Mint leaves - 1/2 bunch
Green chillies - 3
Ginger - 1 inch
Garlic 3 - 4 cloves
Grated coconut - 1/4 cup
Cardamom - 2
Cloves - 4
4 - 5 small pieces of cinnamon
1 medium size onion
Potato - 1 halve
Water - 3 cups
Oil - 3 tbsp
Lime - 1 halve or to taste
Salt to taste
Peel the potato and cut into small cubes. Soak it in water to avoid becoming oxidized.
Chop the onion thinly lengthwise. Grind the grated coconut, ginger, garlic, mint leaves and green chillies fine paste.
Heat oil in a thick bottom pan and add the cinnamon pieces, cloves and cardamom. Roast them for few seconds and add the chopped onion.
Fry the onion on low flame till it becomes brownish. Then, add the ground paste and potato cubes.
Saute it for 3 - 4 minutes until the raw smell is gone. To this, add the washed rice and saute it for 1 - 2 minutes.
Now, add required amount of water, salt and lime squeeze. Transfer the mixture to rice cooker / pressure cooker and and cook them.
Serve it hot with raita or simply curd!
- If you have used more water while grinding the paste, add little less water while cooking. Adjust the quantity of water according to the rice which you are using. Don't make it too mushy.
- For garnishing, you can use some cashew pieces roasted with little oil.