Coriander leaves - handful
Onion – 1
Garlic Pods – 4
Green Chilli – 2
Salt – to taste
Bay leaf -1
Cinnamon – 1 inch piece
Elachi – 1
Cloves - 2
Jeera – 1 tsp
Chop onion into fine pieces.
Wash the rice till it runs clear. Strain and keep it aside.
Now add the grounded paste and sauté till raw smell disappears.
Add 2 cups of water (1 and half cup of water for basmathi rice) , required amount of salt and let the water to boil.
Now add the rice to it mix well.
Keep the flame in simmer and close it with the lid and leave it for 20 minutes till the water is evaporated and rice becomes fluffy and till its seperate.
You can add 10 to 12 cashews in tempering.
You can add a handful of green peas or 1 small potato (peeled and chopped) or both if you like.
You can also cook the rice separately and mint separately and mix both together.