This particular dish has happened just like a new experiment by me. The other day I made a Mint & Coriander chutney which I am sure we all love to eat. Love this multipurpose green ! So this time I used it with my regular rice cooked for lunch. As I keep cooking tomato rice , I thought why not to cook normal rice with this chutney. Also I had to clear out this chutney within few days itself. So I went ahead and tried this awesome rice preparation. Easy to prepare and full of flavour. Mint & coriander surely enhanced the nutritional value .
Ingredients:
Cooked rice: 1 cup
Mint & Coriander chutney: 3 tbsp.(you can check the recipe for this in my blog)
Onion: 1 medium sized finely chopped
Cumin Seeds: 1 tsp
Black mustard seeds: 1 tsp
Curry leaves: 4-5
Salt to taste
Dry red chillies: 1-2
Amchur powder/dry mango powder: 1/2 tsp
Ghee/refined oil: 2 tsp
Method:
Heat the ghee/oil in a pan. Add dry chillies, cumin seeds, mustard seeds, curry leaves and allow them to splutter. Now add the onion and saute till translucent. I am not using ginger & garlic here as I already have used a good quantity of it while making the chutney. Add salt, amchur powder and mix well. Now add the cooked rice and the mint coriander chutney. Mix everything very nicely so that all the ingredients combine with the rice. Cook this in a low to medium flame. Stir continuously for about 5 minutes until all the ingredients are well-combined.
Now put the flame off. Serve this rice hot with raita/pickle and enjoy.
.
No comments:
Post a Comment