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Mint (Below)


Bhagara Rice

2 cups Basmati rice
1 tbsp ginger paste
1/2 cup mint leaves
4 slit green chilis
6 cloves
6 cardamoms
3 1" cinnamon sticks
1 tsp cumin
2 bay leaves
a few curry leaves
2 tbsp coriander leaves
3 tbsp ghee
Salt to taste

Wash and soak rice for 30 minutes and drain. Heat ghee in a heavy bottom pan. Add all the spices and sauté. Add slit green chilies, mint and curry leaves, and ginger paste. Fry for a while and add 2 cups of water. Bring to a boil, add salt and rice. Allow the rice to cook on a high flame uncovered till half cooked. Reduce the flame to slow, cover the vessel and cook till done. Sprinkle coriander leaves on the top,

Green Pulavo

1 Bunch coriander
1/2 to 1 bunch mint
5-7 chillies
1 tbsp Ginger Paste
1 tsp asofoetida
1 pound Basmati rice
1 cup Green peas
2 Potatoes
Salt to taste
2 cinnamon sticks
6 whole cloves
6 cardamoms, cracked

Soak the rice for half hour before preparing. Clean coriander and mint and mash into a paste, without adding water. In a little ghde, fry the chillies, ginger paste, coriander and mint paste along with the peas, diced potatoes and remaining spices. Add the rice and fry for a few minutes. Add the usual amount of water for rice, cover and cook until rice is done.

Hyderabadi Shahzeera Pulav

3 Cups Basmatic Rice
8 - 10 green chillies sliced
1/2 cup of pudina leaves
¼ cup of coriander leaves
2 tsp of whole garam masala mix (cloves. cardamom, pepper, bay leaves, cinnamon etc.)
1-½ tbsp of ginger paste
1 tbsp of whole cumin
1 tsp of cumin powder
½ tsp of coriander powder
1 tsp of garam masala powder

Soak the rice in 6 cups water for 15 minutes before preparing. In a little ghee fry the garam masala powder, then add green chillies and fry till light brown. Add all whole garam masala and cumin seeds. Add pudina leaves and fry for a few minutes, then add ginger paste and fry well. Add all dry masala powders and fry till they leave ghee on side. Add rice and fry for 3 - 4 minutes. Add the water in which rice was soaked. Add coriander leaves. Cover and cook till rice is done. You can also transfer the entire thing in to rice cooker and switch it on to cook.

Mint Pulao

2 cups Basmati Rice
2 cups water
1 cup milk
1 lb frozen peas
3 large carrots, peeled and cut lengthwise
2 large potatoes, peeled and cut lengthwise
5 tablespoons ghee
3 tsp salt
5 cloves
2-3 bay leaves
5-green cardamom
3 big black cardamom
6 2" long cinnamon
1/2 tsp fennel seeds
1/2 teaspoon jeera (cumin)
3-4 strands of saffron

For Mint Masala:
1 cup chopped fresh mint
2- 3 green chillies, chopped
1 tablespoon grated ginger
1 tsp asofoetida

Put all the ingredients for mint masala in a food processor and grind to a coarse paste. Set aside. In a little ghee, fry the jeera and other dry spices until lightly brown. Put spices in a pot along with the mint masala. Place this pot in the microwave for 15-20 minutes then stir. Toast the washed rice for about 2-3 minutes in a little ghee. Add the carrots and potatoes and salt to the pot in the microwave, cover the pot and cook in the microwave for another 10 minutes. Place 1-1/2 cups of water and 1 cup of milk and the saffron in a sauce pan and bring it to a boil. Add the milk-water mixture, peas and the toasted rice into the glass pot. Mix everything well. Cover the pot. Cook in the microwave, 5 minutes on high, and 20-25 minutes on medium power. Fluff it up and offer hot.

Minty Rice Delight

2 cups Basmati rice
1 cup fresh mint leaves
1 cup fresh green peas
1 tbsp. ginger paste
1 tsp. green chilli paste
3 tbsps. ghee
Salt to taste

Soak the rice in water for 15 to 20 minutes. Heat ghee and fry the ginger and chilli pastes. Add the green peas and the drained rice. Add 4 cups of water and salt to taste. When the pulao is nearly ready, toss in the fresh mint leaves and allow to simmer for a couple of minutes. Offer hot.

Pudina Rice #1

1 bunch of Pudina
Cashews (2 table spoons)
Garam Masala
3-4 green chilles
1/2 Tea spoon ginger paste
3 cups Rice
Salt to taste
Ghee for frying

Remove pudina leaves from the stems. Clean the leaves thoroughly and dry them. Take a large frying pan, and heat one teaspoon of ghee in it. Add the cleaned leaves to the pan and fry them until they wilt completely. Romove them and let them cool, then grind them into a fine paste with the chilles, adding a little water. Set this paste aside. In the same pan, heat one teaspoon of ghee, add the ginger paste and fry a little. Then add salt, garam masala, and pudina chillie paste to it. Allow all this to cook for two minutes. Then transfer this into a rice cooker that contains, the washed rice. Cook and offer it hot with fresh curd.

Pudina Rice #2

2 Cups Rice
3 tsp Ghee
4 Bunches mint leaves
5 green chilies
1-1/2" piece of ginger
1 tsp Cumin Seeds
1 tsp asofoetida
2 or 3 Cardamom, whole
2 tsps of ghee
1 tsp of coriander powder
Salt to taste

Soak the rice for 30 minutes. Grind mint, ginger, and coriander powder smoothly. Heat ghee in a pan and fry Cardamom, cloves, cumin, and green chilies till golden brown. Add ground Ginger paste to the pan and allow it to cook till the ghee separates. Drain all the water in the rice, and put the rice in the rice cooker with enough water. Add salt to taste. Add the spice mixture to the rice, and cook as usual. Offer hot.