Vegetable rice with mint leaves or Mint biryani is a very delicious Rice dish made with fresh Mint leaves and vegetables. Enjoy the tasty and flavorful rice.
Ingredients
1 Onion
3-5 or more Green Chilies
2 Tomatoes
Your choice of vegetables. I took some Cauliflower and Carrot.
A fist full of soaked green peas or frozen green peas.
2 Bay leaves
4 Cardamoms
2 inch Cinnamon piece
8 Cloves
2 Star Anise
1/2 tsp Fennel
1 tsp Cumin
2 tsp Ginger Garlic Paste
2 tbsp oil
1 tbsp ghee
4 1/2 cups of water for 3 cups of Basmathi rice
A hand full of Mint leaves
Some Cilantro
1/4 tsp Turmeric Powder
Few Cashews
Salt to taste
1 Onion
3-5 or more Green Chilies
2 Tomatoes
Your choice of vegetables. I took some Cauliflower and Carrot.
A fist full of soaked green peas or frozen green peas.
2 Bay leaves
4 Cardamoms
2 inch Cinnamon piece
8 Cloves
2 Star Anise
1/2 tsp Fennel
1 tsp Cumin
2 tsp Ginger Garlic Paste
2 tbsp oil
1 tbsp ghee
4 1/2 cups of water for 3 cups of Basmathi rice
A hand full of Mint leaves
Some Cilantro
1/4 tsp Turmeric Powder
Few Cashews
Salt to taste
Preparation
Cut all the vegetables into small pieces.
Cut green chilies length wise.
Chop Mint & cilantro and keep separately.
Roast cashews in Ghee.
Rinse 3 cups of water and soak them in 4 1/2 cups of water.
Procedure
Keep the thick bottom pan on medium heat and heat oil.
When the oil is hot add bay leaves, whole Garam masala.
When the cloves started popping add onions and green chili.
Give a stir, add a pinch of salt and ginger garlic paste give a stir again, cover and
cook for 3-5 minutes.
After 3 minutes notice the ginger garlic leaving raw smell.
Then add all the vegetables except tomatoes. Cover and cook for 2-3 minutes.
After 2 minutes open, give a stir and add tomato and mint and turmeric. Give another stir and cook for 2 minutes covered.
After 2 minutes add soaked rice along with water, add enough salt and mix it carefully, cook it covered for 5 minutes.
After 5 minutes you can notice water will be reduced.
Then cook another 10-12 minutes on low flame.
After 10 minutes notice all the moisture will be gone.
Add Cilantro, roasted cashews and 1 tsp of ghee and mix every thing carefully and serve hot with Raita.
Helpful Tips
Soaking the rice helps to cook faster.
Health Information
All the spices used in here have their own health benefits.
This recipe is made out of white rice. Since it is a special item it may be ok occasionally. But keep in mind that white rice is not good for health.
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Cut all the vegetables into small pieces.
Cut green chilies length wise.
Chop Mint & cilantro and keep separately.
Roast cashews in Ghee.
Rinse 3 cups of water and soak them in 4 1/2 cups of water.
Procedure
Keep the thick bottom pan on medium heat and heat oil.
When the oil is hot add bay leaves, whole Garam masala.
When the cloves started popping add onions and green chili.
Give a stir, add a pinch of salt and ginger garlic paste give a stir again, cover and
cook for 3-5 minutes.
After 3 minutes notice the ginger garlic leaving raw smell.
Then add all the vegetables except tomatoes. Cover and cook for 2-3 minutes.
After 2 minutes open, give a stir and add tomato and mint and turmeric. Give another stir and cook for 2 minutes covered.
After 2 minutes add soaked rice along with water, add enough salt and mix it carefully, cook it covered for 5 minutes.
After 5 minutes you can notice water will be reduced.
Then cook another 10-12 minutes on low flame.
After 10 minutes notice all the moisture will be gone.
Add Cilantro, roasted cashews and 1 tsp of ghee and mix every thing carefully and serve hot with Raita.
Helpful Tips
Soaking the rice helps to cook faster.
Health Information
All the spices used in here have their own health benefits.
This recipe is made out of white rice. Since it is a special item it may be ok occasionally. But keep in mind that white rice is not good for health.
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