I have added cooked chickpeas the rice. It is optional. But it gives the rice more flavor. So do try adding chickpeas to mint rice.
Below is the image of the spices I used in this recipe.
- Chickpeas – 1/2 cup, soaked overnight in water
- Basmathi rice – 1 + 1/2 cups
- Ghee – 2 tbsps
- Mustard seeds – 1/4 tsp
- Onion – 3/4 cup, chopped
- Curry leaves – 8
- Serrano pepper – 1 and a half pepper slight lengthwise
- Ginger garlic paste – using 1 inch piece of ginger and 3 garlic cloves
- Tomato – 1/2 a tomato, chopped
- Grind to a fine paste using water:
- Mint leaves – 1/2 cup, tightly packed
- Cashew – 10
- Cloves – 2
- Cinnamon stick – 1 inch
- Cardamom – 2
- Marathi moggu – 1
- Kalpasi – a big piece
- Annasi Poo – 1
- Jathipathri – 1
- Water – 2 cups + 3/4 cups
- salt – to taste
- Fresh bay leaf – 1
- Cilantro – few, chopped
- Pressure cook chickpeas with water and salt for one whistle. Drain the chickpeas and set it aside.
- Water and soak basmathi rice in water.
- Heat ghee in a big pan.(you need a pan with a lid)
- Add mustard seeds and wait till it splutters.
- Add onions, serrano pepper and curry leaves. Saute until the onions turn golden brown.
- Add the ginger garlic paste and saute for 30 seconds.
- Add the chopped tomato and saute until the tomato looses its shape.
- Add the ground mint mixture, chickpeas and salt.
- Let it cook until the ghee starts to ooze out. Keep stirring at regular intervals.
- Turn the heat to medium.
- Drain the soaked rice and add it to the mint mixture.
- Add water and salt to taste.
- Add cilantro and bay leaf.
- Cover the pan and let the rice cook halfway.
- Turn off the heat and let the rice cook in its own steam with the lid on. (approximately 15-20minutes)
- Stir the rice gently and serve hot with raita.