Peas and Mint Rice- A refreshing summer lunch

     Indian summer brings out lethargy in the most energetic of the people, and I for one dont need season or reason to laze around. We all want a no-fussy meal for lazy summer holiday afternoons, when you don’t want to sweat hours to dish up a oily spicy meal. Here is a simple one pot meal, served  with some simple cucumber-curd raita (salad) . Mint, with its cooling refreshing flavor when added with sweet green peas (lucky to have found it in march) makes for this super yumm and simple lunch.

Ingredients:

  • Basmati rice (long grained rice)- 1 ½ cups
  • Water –2 ½ cups
  • Oil- 4-5tablespoon
  • Bay leaves (tej patta) 2 medium
  • Cumin seeds ( jeera)- ½ teaspoon
  • Cinnamon sticks ( dalchini)- 2-3
  • Peppercorn (kali mirch)- ½ teaspoon
  • Cardamom ( elaichi)- 2-3
  • Onion ( finely chopped)- 2 big sized
  • Ginger garlic paste- 2 tablepsoon
  • Fresh mint ( separate leaves)- ½ cup
  • Fresh Green peas – 1 cup
  • Salt- 2-3 teaspoon (depending on taste)
  • Shahi biryani masala / Garam masala- ½ teaspoon
  • Lemon juice- 3-4 tablespoon

Procedure:

  • Wash and drain all the water from the rice, keep it aside.
  • Heat oil in a deep pan, add bay leaves, cumin, cinnamon, pepper, cardamom. Fry on low flame,until they just start to turn brown and release their aroma.
  • Add chopped onions. They should be as finely chopped as possible, continue stirring till they become translucent. Do not brown them.
  • Add ginger garlic paste,cook till the raw smell disappears.
  • Drop one cup of green peas into the pan, stir and cook for 3-4 minutes.
  • Take ¼ cup of mint, tear it roughly with hands, and drop into the oil. Fry for few seconds.
  • Lastly add biryani masala or garam masala and switch off the flame.
  • Add rice with sufficient water ( I used India gate basmati rice, so my ratio of 1:1.5 for rice and water was perfect) in a cooker or rice cooker, add the prepared peas masala.
  • Before closing the lid add remaining mint leaves roughly chopped and a teaspoon of lemon juice.
  • If using pressure cooker, just give one whistle, sim the flame for 2-3 minutes and switch off the gas.
  • Before serving , squeeze some more lemon juice, sprinkle some fresh mint leaves and serve it hot with cucumber-yogurt raita and nimbu pani (lemonade). We also had some mushroom gravy to go with the rice!
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neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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