Thursday, 13 August 2015

Mint and Coriander Rice with toasted Pine kernels

Mint and Coriander rice with toasted Pine kernels, sumptuous  pulav with an exotic touch with saffron. Here is recipe for you all to try.


  • Saffron threads a pinch
  • Hot milk 2 tbsp
  • Basmati Rice 2 cup
  • Oil
  • Cinnamon stick 2 inch piece , broken in few pieces.
  • Cardamom pods 4
  • Star Anise 2
  • Bay Leaves 2
  • Warm Water 4 cups
  • Coriander Leaves 3 tbsp finely chopped
  • Mint Leaves 1 tbsp finely chopped
  • Salt to taste
  • Pine Kernels 25 gm

Soak the saffron threads in the hot milk and set aside.

Wash the rice in several times in cold water, then drain and keep it aside.

Heat oil in a medium sized heavy -based saucepan over a medium heat. Add cinnamon stick, cardamom, star anise and bay leaves and saute for 2 seconds. Add the rice and stir well, add salt and saute till rice became medium crispy. Add the chopped coriander leaves and mint leaves saute for a minute. Add the water, stir once and bring to the boil. Add the saffron and milk and boil for 2 minutes. Cover tightly reduce heat to low and cook for 8 minutes . Turn off the heat and leave to stand, covered for 7 minutes. 

Meanwhile heat a small frying pan over a medium heat, add the pine kernels and cook, stirring, until they begin to leave natural oils and are lightly toasted.

Add half the toasted pine kernels to the rice and fluff up the rice with a fork. Transfer to a serving dish, garnish with the remaining pine kernels and serve immediately with Chicken Stew or Mutton Stew.

NB: You can prepare this rice in the pressure cooker, saute all ingredients in the pressure cooker and cook for one whistle, once the pressure goes open and add toasted pine kernels and serve immediately. If you don't have pine kernels you can use toasted sunflower seeds or pistachios. Enjoy cooking.

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