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Pudina Aur Dhaniya Chawal

Pudina Aur Dhaniya Chawal


Mint and coriander-flavoured rice


Prep Time45 minutes


  • 400 g basmati rice, washed, soaked in water for 30 minutes, drained
  • g saffron (zafran)
  • 100 g ghee / refined oil
  • 1 cinnamon (dalchini) stick, 2" piece
  • 4 cloves (laung)
  • 12 g ginger (adrak), minced
  • 300 g yoghurt (dahi), whisked
  • 1 onion, large, finely chopped
  • 12 g green coriander (hara dhaniya), finely chopped
  • 4 g mint (pudina) leaves, finely chopped
  • 4 g white pepper (safed mirch) powder
  • salt to taste


1. Put tie Grained rice in a pan and add water to just about cover it. Add saffron and boil for 10 minutes. Remove from heat and drain all the excess water Keep aside.
2. Heat the ghee / oil in a wok (kadhai); add the cinnamon stick and cloves. Saute until they crackle. Add the ginger and stir Add the drained rice and stir until it is well coated with the oil. Add the yoghurt, onion, green coriander mint leaves, white pepper powder; and salt. Cook, coverec, on very low heat until the rice is cooked and the yoghurt is absorbed.