My kid Ro names this rice as green rice. The difference in this recipe is I did not add any masala to the rice, seasoned with mustard and urad dhal, for richness we can add cashews. The mint and coriander leaves adds flavor and taste to this rice .
Ingredients:
To grind:
For tempering:
Method:
Soak basmati rice for half an hour. Chop Onion and bell peppers very finely. In a blender add all the items to grind with water or tamarind soaked water. After the rice is soaked, put it in a strainer to remove all the water.
In a heavy wide bottomed non stick pan, heat 2 tbsp oil add the ingredients for tempering. Put onion and little salt, after the color changes add bell peppers and the ground paste. Lower the heat, and cook till oil separates and the raw smell disappear.
Then add rice, salt and water and mix without breaking the rice. Bring to boil on a lower flame till the rice cooks. Serve with any raita.
Ingredients:
- Basmati Rice - 2 cups
- Water - 3 cups
- Bell peppers - 1 1/2 cups
- Onion - 1
To grind:
- Mint leaves - 1 cup
- Coriander leaves - 1 cup
- Green chilly - 4
- Tamarind - 1 tbsp
- Coconut - 2 tbsp (optional)
- Jaggery - 1 tsp (optional)
- Ginger -1 tbsp
For tempering:
- Cashews - 5
- Mustard seeds - 1 tsp
- Urad dhal - 2 tsp
- Oil - 2 tbsp
Method:
Soak basmati rice for half an hour. Chop Onion and bell peppers very finely. In a blender add all the items to grind with water or tamarind soaked water. After the rice is soaked, put it in a strainer to remove all the water.
In a heavy wide bottomed non stick pan, heat 2 tbsp oil add the ingredients for tempering. Put onion and little salt, after the color changes add bell peppers and the ground paste. Lower the heat, and cook till oil separates and the raw smell disappear.
Then add rice, salt and water and mix without breaking the rice. Bring to boil on a lower flame till the rice cooks. Serve with any raita.
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