Minty Rice (Pudine Wale Chawal)
1 cup basmati rice
2 tablespoons vegetable oil
2 serrano green chilies, seeded and minced
1 small red onion, peeled and finely chopped
Table salt, to taste
¼ cup minced mint
½ cup plain yogurt, whipped
1¾ cups water
Prep Time: 10 minutes
Cook Time: 40 minutes
A refreshing dish, it is one of the most popular in my classes. You can garnish this dish with fresh grated coconut.
1. Rinse the rice at least 3 to 4 times with water. Drain and set aside.
2. In a deep pan, heat the vegetable oil. Add the green chilies and onions; sauté for 3 to 5 minutes or until the onions are soft.
3. Add the salt and the mint; sauté for 1 minute. Add the yogurt and mix well; cook for about 2 minutes.
4. Add the rice and mix well; sauté for about 2 minutes.
5. Add the water and stir for 1 minute. Bring the water to a boil, then reduce the heat. Loosely cover with a lid and cook for about 12 to 15 minutes or until most of the water has evaporated. You will see small craters forming on top of the rice.
6. Cover tightly and reduce the heat to the lowest setting; simmer for another 5 to 6 minutes.
7. Remove from heat and let stand, covered, for about 5 minutes. Serve hot. Fluff with a fork before serving.
In India, the longer white radish, called daikon, is usually used. Radish flowers are a great garnish for many Indian rice dishes. They are so easy to make. With a small paring knife, cut a zigzag pattern around the circumference of the radish. Make sure your cuts go all the way to the center. Pull the two halves apart.