Khazana of Indian Recipes

INGREDIENTS
Basmati rice 1 3 A cups Green cardamom 4-6
Ginger 2 one inch pieces Cloves 4-6
Yogurt 3 A cup Large cardamom 3-4
Mint leaves (pudina) 1 l h cups Black pepper corns 8-10
Ghee 3 tblpsns Salt as per taste
Bay leaves 2 Water for cooking 3 'A cups
METHOD OF PREPARATION
•L Wash and soak the rice in water for half an hour.
Peel ginger and grind it into a paste. Whisk yogurt and keep aside.
3 Pluck the pudina leaves. Wash nicely. Reserve a few for garnish and chop
the rest.
-4- Heat ghee in a thick-bottomed pan. Add bay leaves, green cardamom,
large cardamom, cloves and black peppercorns. When they start to
crackle, add ginger paste. Mix well and stir in yogurt, and cook for two to
three minutes.
S Add water and bring to a boil. Add salt.
Drain and add rice. Bring to a boil. Add chopped mint leaves, mix lightly.
Cover the pan and cook on a slow heat for about eight to ten minutes or
till rice is completely cooked.
'x 7 Serve hot, garnished with mint leaves.
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