A herb known for its medicinal properties, mint leaves or pudina is a truly remarkable
perineal. It is one of the oldest culinary herbs known to humans with remarkable
medicinal properties and is a storehouse of polyphenols. Low on calories, proteins, and
fats they have enormous amounts of vitamin A, C, and B-Complex and hence a potent
immunity booster. Another nutritional benefit of pudina is that it is rich in iron,
potassium, and manganese that increases hemoglobin, and improves brain function.
Here is an Easy-To-Prepare Minty Channa Rice with minimalistic ingredients. Paired with a simple
Raitha it makes a perfect meal any day.
Ingredients for Minty Channa Rice:
- Basmathi rice 1 cup
- Pudina leaves 1 cup
- Potato cubed 1 medium
- Channa soaked overnight ½ cup
- Onions chopped 1 medium
- Green chilly 4
- Cumin/jeera 1tsp
- Cloves 2
- Cinnamon 1 inch piece
- Green cardamom 2
- Bay leaf 1
- Oil 4 tbsp
- Salt as needed.
Preparation Method:
- Wash and soak basmathi rice in 2 cups of freshwater for 30 minutes.
- Cook the soaked channa till soft.
- Make a smooth paste with pudina and green chilly
- Take a heavy-bottomed pan. Add oil.
- Adin cumin and all the whole spices. When the cumin browns add the onion and potato to fry till the onions become pink and potatoes are partially cooked.
- Add the paste. Simmer the flame and fry the paste with constant stirring till oil separates.
- Add the rice along with the water. Add the channa and the required salt.
- Cover and cook on low flame till done and all water is absorbed.
- Serve hot
NOTE: THE QUANTITY OF WATER WILL VARY DEPENDING ON THE RICE QUALITY
