Ingredients
- 2 bunches mint
- 4 green chillies
- 1 ts peanut oil
- 1 ts cumin seeds
- 1 ts ginger, finely chopped
- 2 onions, finely chopped
- 250 g carrots, cut into 1/2" cubes
- 2 cups basmati rice
- 4 cups water
Preparation
1. Pluck the mint leaves, wash them well and grind together mint leaves and green chillies using a mixer grinder.
2. Add oil, cumin seeds, chopped ginger and onion into a pot, heat the pot on highest level up to roasting window, switch to a low level and roast till onions turn light brown in color.
3. Add the mint leaves paste, carrots, washed rice and water. Add salt to taste and mix well.
4. Cover the pot with Secuquick Softline. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 1 minute in soft area.
5. At the end of cooking time, place the pot in an inverted lid and allow it to depressurize by itself.
6. Remove the Secuquick and serve hot with onion raita.
This recipe has been tested and approved by AMC.
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