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.
- 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
- 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!