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Recipes - Mint

Anoop Kumar

Ingredients (240 ml cup used)
1.5 cups rice
1 cup lightly measured mint / pudina
Fistful of coriander leaves (optional)
2 to 3 green chilies
1 inch ginger
3 to 4 small pods or 1 to 2 large pods of garlic
1 large onion or ¼ cup chopped coconut pieces
Salt as needed
Oil or ghee as needed
2.5 cups water (adjust to suit your rice variety)
1 to 2 tbsp. lemon juice(optional)
1 bay leaf
1 star anise
1 strand mace
½ tsp shahi jeera or cumin
6 cloves
2 inch cinnamon stick
3 to 4 green cardamoms
  1. Wash rice and soak it for about 15 minutes. Pluck and wash mint and coriander leaves, drain them completely
  2. Grind mint, coriander, green chilies, ginger garlic, onion or chopped coconut to as smooth as possible without adding water.
  3. Heat a pan with oil, add the dry spices and saute till they sizzle.
  4. Add the ground paste and fry on a medium to low flame for about 2 to 3 minutes.
  5. Pour water and salt. Bring it to a boil. Add washed rice and cook in your preferred way.
  6. Pressure cooker: Cook the rice till the water almost evaporates. When there is very little water left in the cooker, close the lid. Cook it for about 5 minutes on a low flame and switch off. Do not allow to whistle. If making with normal rice, let it whistle once.
  7. Open pan method: cook the rice till very little water is left in the pot. Cover and cook on low flame till the rice is cooked.
  8. When the pressure goes away, open the lid and mix well. You will see a layer of the min mixture on top, Add lemon juice evenly and mix it gently .
  9. Serve mint  pulao with a simple onion raita or a potato kurma.
Zucchini, Mint and Yogurt Spread
serves 4 as an appetizer
1 large zucchini, sliced lengthwise and cut into 1-inch half-moons
2 tablespoons olive oil
1/2 cup Greek yogurt or labneh
2 tablespoons mint, roughly chopped
zest of 1 lemon
salt and pepper
green olives for garnish (optional)

Heat oil in a skillet over medium-high heat. Sprinkle zucchini slices with salt and pepper and add to the pan. Cook for about 5 minutes, turning once, until both sides are nicely browned. Remove from heat.

Once zucchini have cooled to room temperature, place in a food processor. Add mint and lemon zest (reserving a bit of both for garnish), a pinch of salt, pepper and yogurt. Pulse until pureed.

Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest. Add olives if desired.

Serve with pita wedges or sliced vegetables.

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