- 1 cup whole brown rice (preferably whole basmati)
- ¼ cup mint
- ½ cup coriander
- 1 onion
- 1 inch piece ginger, chopped fine
- 1 piece garlic
- 1 cup vegetables of your choice cut into small pieces (carrots, beans, peas, cauliflowers, potatoes)
- 1 tsp garam masala
- 1 piece of cinnamon
- 2 cardamoms
- 2 cloves
- 2 bay leaves
- A few cashew nuts
- Green chillies (optional)
- Sea salt to taste
Soak rice in water for half an hour before cooking. Wash & drain the rice.
Blend mint, coriander, ginger, garlic, garam masala, chillies & half the onion to a fine paste. In a rice cooker or in a pan add the paste, bay leaves and let it cook for a couple of minutes. Add the cloves, cardamom, cinnamom, the vegetables & cook for a couple of more minutes. Add rice & salt. Mix well so that the rice is coated with the spices. Add the water & cover the lid.
In the same pan ‘fry’ the onions with a little water till it turns translucent & brown.
Garnish the rice with onions and cashews.