Pudina Dhaniya Ka Chawal
List of Ingredients
PUDINA-DHANIYA KA CHAWAL
based on a recipe in Secrets from an Indian Kitchen
by Ridvla Baljekar
1 cup basmati rice
2 Tbsp. sunflower or soya oil
2" stick cinnamon, halved
2 bay leaves
4 green cardamom pods, bruised
4 cloves
4 cloves garlic, cut into slivers
1-2 green chiles, seeded and sliced
1/2 tsp. ground tumeric
3 Tbsp. cilantro leaves, finely chopped
2 Tbsp. fresh mint leaves, finely chopped
1 tsp. salt
2 Tbsp. pine nuts
Wash the rice gently in plenty of cold water until the water runs
clear. Place in a bowl; cover with fresh water and soak for 30 minutes.
Drain thoroughly.
In a heavy saucepan, heat the oil over low heat and add the cinnamon,
bay leaves, cardamom and cloves. Fry gently for 20-25 seconds, then
add the garlic and chiles. Continue frying until the garlic turns light
brown.
Add the rice and turmeric to the saucepan. Increase the heat to
medium and stir-fry for 2-3 minutes. Add 2 cups of lukewarm water,
plus the cilantro, mint and salt. Stir once and bring to a boil. Let
boil for 2-3 minutes, then reduce the heat to very low. Cover the pan
tightly and cook for 7-8 minutes. Switch off the heat and let the
rice stand, undisturbed, for 5-6 minutes.
Meanwhile, preheat a small heavy pan over a medium heat and
dry roast the pine nuts until they begin to glisten with their natural
oils and brown slightly. Transfer to a plate and leave to cool.
Fluff up the rice with a fork and put into a serving dish. Scatter the
roasted pine nuts on top and serve.
Recipe
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