Tempt your palate with this aromatic Burnt Garlic Creamy Mint Rice
Boiled rice only (60% Cooked)
Paneer in cubes
Whole spices (Black & green Cardamom, cumin, Cinnamon, bayleaf, black pepper, cloves)
Grated dry Coconut
Veggies (French bean, carrot, capsicum, peas)
No need to add more spices
Don’t stir rice again and again during the foil process. Cover it and cook for 8-10 minutes on low flame.
You can adjust the chillies & salt according to your taste.
Take a blender and add Mint, coriander, grated Coconut, green chillies and make a smooth paste with the help of few drops of water.
Now take hot oil in a kadaai and whole spices and saute for 2 minutes.
Now add Garlic Cloves (not chopped) and fry till the garlic change into golden colour.
Add Paneer, cashew and fry for 2 minutes and take out in a plate.
Now add Chopped onion & veggies and fry for 5 minutes.
Don’t cook too much only saute roughly , Otherwise vegetable’s colour will be changed.
Now add green mint, Coriander paste & beaten yogurt and mix roughly.
Add 60% cooked rice,salt and then place the cashew nuts and paneer, Some Mint leaves. No need to add water
Cover it with a foil properly and carefully because kadaai 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
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