A new twist to Mint Rice...

I had decided on Mint rice yesterday. But had to slightly change the recipe on my partner's insistence. He wanted me to add chickpeas to it. It turned out pretty tasty by the way.

This measure feeds 6-7 people.


Ingredients:

(A)

1: Basmati Rice:                                                                    -   4 cups

2: Water                                                                               -8 cups(1:2 being the proportion of
                                                                                                          rice to water)

3: Onion                                                                                 -1 medium(thinly sliced)

4: Potato                                                                                -1, sliced to cubes

5: Chickpeas/ channa                                                            - 1 1/2 cups half-cooked

6: Mint                                                                                   - a sprig(garnish)

7: Cilantro/coriander leaves                                                     -2 sprigs(garnish)

8: Salt                                                                                   - as required

9: Ghee                                                                                 -3-4 spoons

(B)

For grinding to a Masala:

1: Mint:                                                                                -2 cups

2: Coriander/cilantro                                                            -1 cup

3: Green Chilly                                                                      -8-10 numbers(depending on the
                                                                                               degree of heat you like in the dish)

4: Black Pepper                                                                    -1/4 spoon

5: Cumin seeds                                                                      -1/4 spoon

6: Fennel seeds                                                                      -1/4 spoon

7: Cashew/ Almonds                                                              -10 numbers

8: Coconut(shredded)                                                            -2 spoons


9: Ginger                                                                               - 1 small piece( an inch )

10: Garlic:                                                                                -4 pieces


11: Cinnamon                                                                          - 1-2 pieces

12: Cloves                                                                             - 4 no.s

                                                             The masala, ground...

Method:

First, wash the Basmati rice and let it soak in water for 15-20 minutes. In a blender, grind to a fine paste, all the ingredients needed for the masala listed in the B category.

Heat a deep pan of at least 5-6 quarts (deep enough) and add the ghee. As the ghee is hot, add a piece of the cinnamon and 2 cloves into it and let them splutter. Then add the thinly sliced onion into the ghee and fry it to a slightly golden brown. To this, add the cubed potatoes and some salt and let it cook for 4-5 minutes.

 Then, add the ground masala into the potato/onion mixture. To this, mix in the 8 cups of water and check the mixture for salt. You got to add salt, keeping in mind that you need enough salt for the rice mixture when it is all cooked and ready. So add the required amount of salt to the water and let it boil.

As the greenish (because of the mint) water boils, drain the soaked rice and add it into the boiling mixture. Also, add the chick-peas in now. Check the rice mixture for salt and leave the heat to a medium. Let the rice soak up the water.The rice would only be half-cooked by then. As all the water is absorbed, turn off the heat and heat up the oven to 350 degree F.Cover the pan with a sheet of aluminium foil and place it in the oven and let the rice cook enough .You might need to leave the pan in the oven for at least 25-35 minutes . Take out the rice and garnish it with coriander/cilantro and mint and enjoy your biriyani .

Sides:

I used Raita ( plain yoghurt with cut onions, mixed in with salt) and fried fish as sides to this dish

                                                                   Raita

                                                       Fried fish ( Chicken curry/ fry would be a good side too)

Now enjoy your Mint Rice with a twist/ chick pea Biriyani..