I think this is the most aromatic rice I have ever made. I added star anise in the rice while they are boiling to give it more fragrance and taste than usual. Star Anise is called "Badiya" in Gujarat, and sometimes used in Daal in northern Gujarat. Star anise is very strong and 1 or 2 pieces are more than enough. In addition to star anise, the star ingredient, the fresh methi (Fenugreek Leaves), and mint, adds to form a distinct aroma and flavor to the rice. The aroma is strong and pleasant, one of my next door neighbor smelled it in her house.
- 2 cups Basmati Rice
- 1/2 cup Fresh Methi Leaves (Fenugreek),
- 4 tbsp Fresh Mint Leaves, chopped
- 1 tbsp Cilantro. chopped
- 3 Garlic Cloves,
- 1 tsp Ginger, grated
- 2-3 Green Chilli, chopped
- 1/2 cup Green Peas and Yellow Corn Mix, boiled
- 4 tbsp Coconut, grated
- 5-6 Cashew
- 2 Cinnamon Stick
- 1 Star Anise
- 1/2 tsp Ghee
- 1 tbsp Olive Oil
- Salt to taste
- 2 tbsp Lemon Juice
- 1 tsp Oil
1. .Cook basmati rice into the 5 cups of boiling water with salt, oil, lemon juice, and star anise, until they are Al dente. Drain well.
2. Boil methi leaves for 4-5 minutes, and drain.
3. In food processor, add garlic, ginger, green chilli, half mint leaves, cilantro, and pulse it for 5-6 times. Now add boiled methi and again pulse it for 4-5 times. Do not make paste.
4. Heat oil and ghee in wok and add cumin seeds, cinnamon stick, cashews, and roast for 1-2 minutes. Add mint methi mixer, saute for 4-5 minuted, with 2 tbsp of water.
5. Add corn-green peas, coconut, boiled rice, and little salt.
6. Mix well, and let it cook for 5 minutes on low heat with lid on.
7. Mix carefully, and sprinkle remain half chopped mint.
8. Serve hot with cucumber raita.
This is my entry to Think Spice-Think Fenugreek guest hosted by Priya, event by Sunita..