Podhina Rice

Preparing the Rice Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Cooking the Rice In a medium-sized saucepan, heat 1 teaspoon of ghee over medium heat. Add the drained rice and sauté for 2-3 minutes, until the rice becomes slightly translucent.

Cooking the Rice Contd. Add 2 cups of water and salt to the rice. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid. Cook the rice for 15-20 minutes, or until all the water is absorbed and the rice is cooked through.

Preparing the Podhina Paste While the rice is cooking, prepare the podhina paste. In a blender or food processor, combine the fresh mint leaves, fresh coriander leaves, green chilies, ginger, garlic cloves, and lemon juice. Blend until you have a smooth paste.

Tempering the Rice In a large skillet or frying pan, heat 2 tablespoons of ghee over medium heat. Add the cumin seeds, cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for a minute or until the spices release their aroma.

Adding the Podhina Paste Add the podhina paste to the skillet and cook for 2-3 minutes, stirring continuously, until the paste is cooked and fragrant.

Combining the Rice Add the cooked rice to the skillet and mix well with the podhina paste. Cook for an additional 2-3 minutes, stirring gently, until the rice is well coated with the paste.

Garnishing and Serving Garnish the podhina rice with fresh mint leaves and fried onions. Serve hot and enjoy!