Ingredients:
1 big bunch of mint leaves (about 2 cups)
1 cup of coriander leaves/cilantro leaves
5-6 greeen chilli peppers (or more according to taste)
1 inch piece fresh ginger
2 potatoes
2 cups rice ( any rice, long grain or basmati)
Salt to taste
Lemon juice, if needed
For the seasoning:
2 tablespoons of oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1 tsp channa dal(red gram)
1 tsp urad dal (black gram)
1 pinch of asofetida
1 sprig of curry leaves
1 inch piece of cinnamon
2 bay leaves
a hand full of roasted cashews (optional)
Method:
1. Soak rice in 4 cups of water for about 15 mins (for every cup of rice, add 2 cups of water)
2. Cook rice until every grain is seperate, fluff with a fork and cool it completely and set aside.
3. Boil potatoes, peel and cube into medium sized pieces
4. Grind together mint leaves, coriander leaves, green chilli peppers and ginger to a fine paste.
5. Heat oil and add mustard seeds and cumin seeds. After they start to crackle, add channa dal, urad dal and curry leaves. Fry until they change colour to reddish brown
6. Add bay leaves and cinnamon and fry for about 1/2 minute
7. Add the ground mint mixture and fry until the moisture evaporates
8. Now add the boiled potato pieces and salt adn saute until the potato pieces are coated well with the mixture
9. Now add cooled rice and mix well until every grain of rice is coated well and the rice is heated through
10. Turn off heat and if needed add lemon juice and mix well
11. Garnish with roasted cashewnuts and serve hot.
Note: I have used Basmati rice. Omit step 1 if using any other rice. Just cook the rice until every grain is seperate.
Choice of any vegetable, or a combination of different vegetables such as peas, green beans, cauliflower and carrots can also be used to make this rice.
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