Ingredients:

  • 1 cup (30g) fresh mint leaves, packed
  • 1/2 cup (15g) fresh coriander leaves
  • 2 tbsp (30g) shredded unsweetened coconut
  • 1 inch (10g) fresh ginger, peeled
  • 3 (10g) green chilies
  • 1/2 tsp (3g) salt
  • 2 tbsp (30ml) water
  • 1.5 cups (300g) Basmati rice, rinsed
  • 2.5 cups (600ml) water
  • 2 tbsp (30ml) ghee
  • 1 tsp (5g) cumin seeds
  • 1 (2g) cinnamon stick
  • 3 (1g) whole cloves
  • 2 (1g) green cardamom pods
  • 1 medium (110g) onion, thinly sliced
  • 1/2 tsp (3g) turmeric powder
  • 1 tsp (5g) salt

Instructions:

  1. Soak the rinsed Basmati rice in water for 20 minutes to hydrate the starch and prevent grains from breaking.
  2. Create the mint-coconut paste: Place mint leaves, coriander, shredded coconut, ginger, and green chilies in a blender. Pulse into a smooth, thick paste, adding water sparingly only if needed.
  3. Heat ghee in a pressure cooker over medium heat. Add cumin seeds, cinnamon, cloves, and cardamom; sauté until the seeds sizzle and spices are fragrant.
  4. Add sliced onions to the pot and sauté until translucent and slightly golden around the edges.
  5. Stir in turmeric powder and the prepared mint-coconut paste. Sauté for 60 seconds to lock in the green color without oxidizing the chlorophyll.
  6. Add the soaked rice and water. Stir in salt and pressure cook until the rice is fluffy and tender.