1¾ cups basmati rice
2" piece ginger.
¾ cup curd
2 bay mintleaves
4 to 6 green cardamoms
4 to 4 cloves
3 to 4 large cardamoms
8 to 10 black peppercorns
3¼ cups water for
3 tbsp ghee.
Salt to taste
Clean and wash the rice. Soak the rice in water for at least half an hour.
Peel and grind the ginger to a paste and also whisk the curd.
Wash & chop the pudina leaves reserving few for the garnish.
Heat ghee in a thick-bottomed pan and put the bay leaves, green cardamoms,
large cardamoms, cloves and black peppercorns.
When they begin to crackle, put the ginger paste, stir well and put beaten
curd. Cook for 3 minutes.
Put water and allow it to boil and also add the salt for taste.
Drain the water from the soaked rice and add it to the water & bring to a boil.
Now add the chopped pudina leaves and mix lightly.
Cover and cook on low heat for at least eight minutes or till the rice is completely cooked.
Garnish with mint leaves.
Ready to serve.