Photo by Vinita Punjabi
- 1 cup whole brown rice (preferably whole basmati), rinsed well and soaked in water for ½ an hour
- ¼ cup mint leaves
- ½ cup chopped fresh coriander (cilantro) leaves
- 1 onion, sliced
- 1″ pc ginger, finely chopped
- 1 clove garlic
- 1 tsp garam masala
- Green chillies (optional)
- 2 bay leaves
- 1″ pc cinnamon
- 2 cardamoms
- 2 cloves
- 1 cup vegetables of your choice cut into small pieces (carrots, beans, peas, cauliflowers, potatoes)
- Unrefined salt to taste
- 2 cups water
- 8 – 10 cashew nuts, for the garnish
Drain and rinse the rice.
In a blender, blend the mint, coriander, ginger, garlic, garam masala, chillies and half the onion to a fine paste. In a rice cooker or pan, add the paste and bay leaves and let it cook for a couple of minutes. Add cloves, cardamom, cinnamon, the vegetables & cook for a couple more minutes. Add rice & salt. Mix well, so that the rice is coated with the spices. Add water, cover with the lid and cook until the water is all absorbed. Fluff up the rice with a fork and transfer to serving platter.
In the same pan, ‘fry’ the remaining sliced onion with a little water until it turns translucent & brown.
Garnish the rice with the onions and cashew nuts.