Burnt Garlic Creamy Mint Rice

Mouthwatering Burnt Garlic Creamy Mint Rice to tempt your palate and to be enjoyed to the fullest.

Ingredients:

• Boiled rice only (60% Cooked)
• Cashew nuts
• Mint leaves
• Coriander leaves
• Green Chilli
• Salt
• 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
• Oil

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.

this For later use

Method:

1. 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.
2. Now take hot oil in a Kadai and whole spices and saute for 2 minutes.
3. Now add Garlic Cloves (not chopped) and fry till the garlic changes to golden color.
4. Add Paneer, cashew, and fry for 2 minutes and take out on a plate.
5. Now add Chopped onion & veggies and fry for 5 minutes.
6. Don’t cook too much only saute roughly, Otherwise, the vegetable’s color will be changed.
7. Now add green mint, Coriander paste & beaten yogurt and mix roughly.
8. Add 60% cooked rice, and salt, and then place the cashew nuts and paneer, Some Mint leaves. No need to add water
9. Cover it with foil properly and carefully because Kadai will be very hot so be careful and place a lid on the foil.
10. Cook the rice only for 8-10 minutes on low flame.
11. Burnt Garlic Creamy Mint Rice is ready to serve.
12. Serve with yogurt or any type of Raita and 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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