Mouthwatering Burnt Garlic Creamy Mint Rice to tempt your palate and to be enjoyed to the fullest.
- Boiled rice only (60% Cooked)
- Cashew nuts
- Mint leaves
- Coriander leaves
- Green Chilli
- Paneer in cubes
- Onion Chopped
- Garlic Cloves
- Whole spices (Black & green Cardamom, cumin, Cinnamon, bay leaf, black pepper, cloves)
- Beaten yogurt
- Grated dry coconut
- Veggies (French bean, carrot, capsicum, peas)
- Chopped Tomatoes
Note: No need to add more spices.
Don’t stir the rice again and again during the foil process. Cover it and cook for 8-10 minutes on low flame.
You can adjust the chilies & salt according to your taste.
- Take a blender and add Mint, coriander, grated Coconut, and green chilies and make a smooth paste with the help of a few drops of water.
- Now take hot oil in a Kadai and whole spices and saute for 2 minutes.
- Now add Garlic Cloves (not chopped) and fry till the garlic change to golden color.
- Add Paneer, cashew, and fry for 2 minutes and take out on a plate.
- Now add Chopped onion & veggies and fry for 5 minutes.
- Don’t cook too much only saute roughly, Otherwise, the vegetable’s color will be changed.
- Now add green mint, Coriander paste & beaten yogurt and mix roughly.
- Add 60% cooked rice, and salt and then place the cashew nuts and paneer, Some Mint leaves. No need to add water
- Cover it with foil properly and carefully because Kadai will be very hot so be careful and place a lid on the foil.
- Cook the rice only for 8-10 minutes on low flame.
- Burnt Garlic Creamy Mint Rice is ready to serve.
- Serve with yogurt or any type of Raita & You can eat also without yogurt.
Prepared, tried, and tested by Sneha Satish Tiwari
What is a Kadai used for?
The Kadai is one of the oldest and most common cooking utensils, found in almost every Indian home. It is thick and round-bottomed, and available in various volumes. It is usually used for sautéing, deep-frying, and for preparing curries and gravies.
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