Sneha’s Burnt Garlic Creamy Mint Rice

Sneha's Burnt Garlic Creamy Mint Rice

Tempt your palate with this aromatic Burnt Garlic Creamy Mint Rice

Boiled rice only (60% Cooked)
Cashew nuts
Mint leaves
Coriander leaves
Green Chilli
Paneer in cubes
Onion Chopped
Garlic Cloves
Whole spices (Black & green Cardamom, cumin, Cinnamon, bayleaf, black pepper, cloves)
Beaten yogurt
Grated dry Coconut
Veggies (French bean, carrot, capsicum, peas)
Chopped Tomatoes

No need to add more spices
Don’t stir rice again and again during the foil process. Cover it and cook for 8-10 minutes on low flame.
You can adjust the chillies & salt according to your taste.

Take a blender and add Mint, coriander, grated Coconut, green chillies and make a smooth paste with the help of few drops of water.
Now take hot oil in a kadaai and whole spices and saute for 2 minutes.
Now add Garlic Cloves (not chopped) and fry till the garlic change into golden colour.
Add Paneer, cashew and fry for 2 minutes and take out in a plate.
Now add Chopped onion & veggies and fry for 5 minutes.
Don’t cook too much only saute roughly , Otherwise vegetable’s colour will be changed.
Now add green mint, Coriander paste & beaten yogurt and mix roughly.
Add 60% cooked rice,salt and then place the cashew nuts and paneer, Some Mint leaves. No need to add water
Cover it with a foil properly and carefully because kadaai will be very hot so be careful and place a lid on the foil.
Cook the rice only for 8-10 minutes on low flame.
Burnt Garlic Creamy Mint Rice is ready to serve.
Serve with yogurt or any type of Raita & You can eat also without yogurt.

Prepared, tried and tested by: Sneha Satish Tiwari 

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About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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