Oh! I love mint. I have used this wonderful herb in chutney, gravy, rasam, pulao and raitha. My version of mint pulao is mixing the ground mint paste to the cooking rice. Just thought, why not add the ground paste to the cooked rice instead of cooking rice. I called this creation 'mint rice' that retains all the goodness of mint plus the intense minty aroma. A wonderful variety rice for any occasion. Here goes the recipe for this easy, breezy, classy, minty dish.
Cooked rice - 2 cups
(the cooked rice should not be too soft or sticky)
Mint/pudina - 1 big bunch
(I used 2 handful of mint leaves)
Onion - 1 large - chop the onions
(I used one large red onion)
Desiccated coconut - half cup
(I used powdered desiccated coconut)
Green chillis - 3 to 4
(I used 4 thai chillis. The number of chillis depends on how spicy you want the rice)
Ginger - half inch - peel the skin and chop it finely
Garlic - 2 cloves
(I used half teaspoon garlic paste and 1 teaspoon ginger paste)
Dry bay leaves - 3
Oil for seasoning - 1 tablespoon
Mustard seeds - 1 teaspoon
Urud dal - 1 tablespoon
Salt to taste
Ghee fried cashews - handful
Ghee for flavor - 1 or 2 tablespoons
Grind the mint with desiccated coconut and green chillis using very little water. Keep it aside.
Heat oil in a large kadai. Add mustard seeds. When it pops, add the urud dal. When it turns light brown, add the bay leaves and the chopped onions.
Fry the onions in medium heat for a minute and add the ginger and garlic. When the onion turns translucent add the ground mint.
Reduce the heat and keep stirring. You will notice the bring green mint turning light green. Add salt and turn off heat.
Mix in the rice until equal distribution. Add ghee for extra flavor. You can also mix in a handful of the powdered desiccated coconut. Garnish with ghee fried golden cashews and/or sprinkle powdered desiccated coconut on top and serve separately or accompanied with any raitha of your choice.