Basmati rice - 1 1/2 cup
Mint leaves - 1 cup
Coriander leaves - 1/2 cup
Green chilies - 2-3 (medium-size)
Ginger (grated) - 1 teaspoon
Garlic (grated) - 1 teaspoon
Cashewnut pieces - 15
Peanuts - 10
Cumin seeds - 1/4 teaspoon
Cloves - 4
Cinnamon stick - 1
Salt to taste
Dry roast the peanuts and remove the skin.
Cook the rice and let it cool.
Grind mint and coriander leaves & green chilies.
Heat the oil in a pan.
To the oil, add cumin seeds, cloves & cinnamon.
When the cumin seeds start jumping, add the peanuts and cashews & roast them.
Add the grated ginger and garlic and fry till you get rid of the raw smell.
Now, add the green mixture & required salt.
Saute again till you get rid of the smell.
Add the rice and mix it (should blend well).
Rice is ready to serve.
Gobble it up with raita.
This recipe and pudina puri goes to the JFI- mint event and SWC-cooking with greens (only rice).