Photograph of the finished Mint rice

India · Cơm bạc hà rau thơm Ấn

Mint rice

40 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 1.5 lb
  • Photograph of Mint leaves Mint leaves 8.5 oz
  • Photograph of Herbs Herbs 7.1 oz
  • Photograph of Green finger chillies Green finger chillies 16
  • Photograph of Onion Onion 2
  • Photograph of Cashews Cashews 5.6 oz
  • Photograph of Ghee Ghee 8.5 oz
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Lime Lime 4

Method

  1. 1 Blend mint with herbs, green chilies, and ginger to make a purée without adding water.
  2. 2 Don't boil the mint purée; boiling it will turn the rice a dull brown, not green.
  3. 3 Soak the rice for 30 minutes, then drain it completely.
  4. 4 Sauté cardamom in ghee, then stir-fry onions for 6 minutes without browning.
  5. 5 Add the rice and stir for 3 minutes, then pour in hot water and cook for 15 minutes.
  6. 6 Mix the mint purée into the cooked rice immediately after turning off the heat, let it sit for 8 minutes, and then squeeze in some lemon juice.

With an appliance

  • Microwave 37 min

    Replace step 5: add the roasted rice and hot water to a partially covered bowl, microwave at 900W for 12 minutes, then let it steep for 5 minutes; reduce cooking time to about 3 minutes, ensuring the grains are fluffy and you don't need to constantly monitor the pot. For the mint purée in step 6, only mix after turning off the heat to prevent the green color from turning brown.

Start cooking