Ingredients:
- Mint leaves - 2 cups (tightly packed)
- Coriander leaves - 4 to 5 sticks
- Onion - 1
- Ginger
- Garlic - 3
- Sombu - 1 tbsp
- Green chilli - 2
- Tamarind - small lemon size
- Basmati rice - 1 cup
- Water - 1.5 cups
- Ghee - 3 tbsp
- Paneer (optional)
- Jeera - 1 tbsp
- Cinamon - 1/2 stick
- Cloves - 4
- Oil
- Salt
Preparation:
Grind ginger, garlic, sombu, green chilli, tamarind, mint leaves and coriander leaves into a smooth paste.
Heat the oil and ghee in a pressure cooker (without closing it). Once it’s hot, add cinnamon stick, cloves, jeera. Once it crackles, add sliced onion and fry till it turns into golden brown colour.
To this, add the ground paste and cook in medium flame until the oil separates.
At last, add the washed basmati rice, water, salt and cook in low flame for 20 minutes. Tip: Add any vegetables of your choice or paneer to it. If you choose paneer, just saute it using little bit of oil and mix it with the cooked rice.
Serve hot with raita.
