PUDINA RICE/ MINT LEAVES RICE

INGREDIENTS

1 cup rice
2 cups mixed vegetables (beans,carrot,peas/matar)

FOR THE MASALA 
1 bunch pudina/mint leaves
1-2 green chilies
1" piece ginger
2-3 cloves garlic
1/2 tsp jeera/cummin
1" piece dalchini/cinnamon
2-3 cloves/laung

FOR TEMPERING

3-4 Tbsp oil
2 tbsp ground nuts
1tsp rayee/mustard
1 tsp chana dal
1tsp udad dal
2-3 red chillies
1/4 tsp haldi

SALT 

PREPARATION

• Cook the rice and spread it on a plate to cool.
  
• Meanwhile prepare the masala
• In a drop of oil,fry the dalchini and laung.
  
• Grind to a fine paste all the above ingredients required for the masala.
• In a thick bottomed kadai, heat oil.
• Add ground nuts followed by mustard/rayee.
• When the mustard splutters add chana dal ,udad dal, and red chillies.
  
• Add the vegetables and along with a pinch of salt.
  
• When it is 1/2 cooked , add the pudina paste, and cook till the vegetables are soft and the water from the masala is almost dry.
  
  
  
  
• Add haldi and mix well.
• Add the cooked rice , sprinkle salt and mix well.
  
• Serve hot with onion raita

PRECAUTIONS

Do not add too much water while grinding the pudina masala. If the paste is fried for a long time , the green colour is not retained.
Mix the rice only when it is completely cool .
Add the salt after adding the rice and mix thoroughly to remove all lumps.
Do not mash the rice while mixing.
Always take a big thick bottomed pan for easy mixing.