Posts Tagged ‘Mint rice’

Mint-Channa Rice

Thursday, September 9th, 2010

This is one of my favorite dishes to pack for lunch which has been in my drafts for a long time.

The mint taste in rice is fresh even 3-4 hours after making this recipe and this rice tastes good either warm or at room temperature. Best part is that you can make it for a pot luck and serve it at room temperature with some raithas and it would be a hit! The preparation is easy too, you can easily make it one pot dish by making this in a rice cooker. You can easily add peas or paneer and try this rice in many different combinations. You can also stuff this rice inside peppers like peas rice stuffed in peppers. Or you can make this with methi(fenugreek leaves) too!

Ingredients: (Serves-2)

Basmati rice- 1.25 cups
Canned Chickpeas- 1 can
Mint leaves- 1 bunch
Cilantro- 1/2 bunch
Curry Leaves(optional)- 2 sprigs
Ginger- Garlic Paste- 1 tsp
Green Chilies- 2
Salt- 1 tsp
Canola Oil/Butter- 2 tsp
Bay leaf- 2
Cardamom – 2
Cumin seeds- 1 tsp
Lemon Juice- 2 Tbsp
Nuts like cashews or almonds (optional)- to Garnish
Fried Paneer(cottage cheese)- Optional- to garnish
Water- 2.5 cups


Wash and soak Basmati rice in water for 10 minutes.

In a blender add mint leaves(roughly chopped), cilantro, curry leaves, Ginger garlic paste, Green chilies and salt and make it into a fine paste(without adding water).

Pour one tsp of canola oil/butter in a frying pan and add cumin seeds. When they turn golden brown, add cardamom sticks and bay leaves. Drain the water from the rice and add it to the pan. Keep frying for 3-4 minutes or till all the water from the rice has evaporated. Keep aside.

Drain water from the canned chick peas and wash and drain again.

In a rice cooker, add drained chickpeas, rice, mint paste and 2.5 cups water. Mix well. Cook for 25-30 minutes. Once the rice is done, fluff it up with a fork. Add lemon juice to taste and garnish with nuts/paneer if needed. If you like, you can also use fried baby potatoes instead of panner cubes. Or you can add peas instead of chickpeas.

Serve with cucumber raitha and chips. We love this rice with Jeera Aloo or Achari Aloo.

Mint Peas Rice Stuffed Bell Peppers

Friday, November 20th, 2009

Recently hubby and I were invited to a pot luck dinner party with friends. I was thinking about sticking to dishes I know how to prepare that would taste light and flavorful. I wanted to make some Indian rice items to take along but I didnt want to spend two hours making biriyani which could be heavy, or making gravies and transporting it or turn up with a salad. Instead I thought of putting together two well-known dishes. Potato stuffed capsicum(bell peppers) is my hubby’s favorite side dish. A flavorful mint and cilantro rice is my favorite rice dish to make on the go. So I made mint rice and stuffed it inside the peppers. I must say it looked colorful and fresh, tasted light and filling and it was something so simple and something so new!! Since most of hubby’s friends are bachelors and into fitness and gymming, they liked the taste and ease of preparation.

Ingredients (for stuffing 6 peppers)
Basmati rice- 1.5 cups
Water- 3 cups
Mint Leaves- 1 bunch
Cilantro Leaves- 1/2 bunch
Peas -1/4 cup (Frozen, thawed peas)
Black Pepper Powder- 1/2 tsp
White Pepper Powder- 1/4 tsp
Salt- 1 tsp
Lemon Juice- 1 tsp
Bay Leaf- 2
Butter- 1 tbsp
Cumin Seeds- 1 tsp
Red/Yellow Peppers- 6

Wash Basmati rice once and soak rice in water(with water on top for 10-15 minutes).

In the mean time, clean and wash cilantro and mint bunches. Remove woody parts and chop the leaves finely.

In a frying pan add butter and let it melt. Add cumin seeds and when they splutter add bayleaf.

Drain the water from the rice completely and add it to the frying pan and fry well till the sizzling sound disappears(rice gives off water) or about 2-3 minutes.

Remove from stove, transfer the contents to a vessel, add 3 cups water, salt, pepper powders,Peas, mint and cilantro leaves and pressure cook like normal rice.

Wash and pat dry the peppers. With a spoon scoop out the insides,making sure that leave the bottom part of the pepper is untouched. Remove all seeds. Wash the insides again and line them on their bases on a tray.

Once cooled, fluff up the rice with a fork, add lemon juice to the rice and stuff it inside peppers.

I completed till this part at home and then transported the peppers in a baking tray(wrapped them completely in foil) to our friend’s house and lightly baked it at 350 F for a few minutes(10 minutes) till peppers were slightly soft. When baking is done,serve the cups hot with raitha or salads. If you dont want to bake, you can also serve it as rice in fancy cups to kids and hide some finely chopped veggies in it too!!. No clean ups!!
I choose red and yellow peppers as they are slightly sweet and not so peppery like the green capsicum.

I am sending this mint peas rice stuffed bell peppers to the EFM Variety rice series running from November 15 2009 to December 15 2009, hosted by Srilekha.